The tenderloin is the leanest and most tender cut of pork. It is located along the bottom of the loin, starting in the center cut and running back through the sirloin end. Because of its leanness, care should be taken so that it is not overcooked. It is available whole or cut into scallops and medallions. It is also available marinated and seasoned with flavors such as garlic and onion, lemon garlic, herb, peppercorn, mesquite, honey mustard, and teriyaki. The tenderloin is generally a fairly expensive cut.
Whole tenderloins are frequently sold in pairs.
Medallions are thick slices of tenderloin. The tenderloin is cut across the grain to form slices that are approximately 1 to 1 ½ inches thick and weigh between 3 and 6 ounces. The slices are then molded into a round uniform shape. Medallions can be purchased pre-sliced or a whole tenderloin can be purchased and sliced into medallions.