Putting the Tender in Pork Tenderloin
When it comes to pork, I’ll happily eat the ears. I’ll linger over the liver, fricassee the feet, chomp on the chops. I’d even figure out how to cook the oink if I could get my hands on it.
The only cut that has ever left me cold is the tenderloin.
A thin, lean muscle that runs along the central spine of the pig, its name reflects its reputation as being one of the most tender cuts of the animal.
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