Tenderloin

Provided By
Share this!
Facebook
Google+
A long, cylindrical, boneless cut of meat from the loin section of beef, pork, veal, and lamb. The Tenderloin extends from the rib cage to the pelvis. It is very tender and is one of the most desirable cuts of meat, although it is very expensive and lacks the flavor of other, less tender cuts. It is best when roasted or grilled, but care should be taken not to overcook it. The Tenderloin may be cooked whole or it may be cut into thick, single serving slices, which can be broiled or grilled. When sliced into smaller, round individual servings, the Tenderloin may be referred to as a filet mignon or a tournedo.

USDA Nutrition Facts

Calories123
Protein22g
Total Fat3g
Total Carbohydrates0g
Dietary Fiber0g
Sugars0g
Potassium320mg
Sodium86mg
Cholesterol80mg
Serving Size1 oz
Calories158
Protein22g
Total Fat7g
Total Carbohydrates0g
Dietary Fiber0g
Sugars0g
Potassium340mg
Sodium57mg
Cholesterol72mg
Serving Size1 oz
Calories148
Protein22g
Total Fat5g
Total Carbohydrates0g
Dietary Fiber0g
Sugars0g
Potassium354mg
Sodium55mg
Cholesterol61mg

Tenderloin Reviews

There currently aren't any reviews or comments for this term. Be the first!
E-mail: 
Advertisement
Reproduction in whole or in part without written permission is strictly prohibited.
© Copyright 2014 Tecstra Systems, All Rights Reserved, RecipeTips.com