Meat, Beef Cut, Pork Cut | Keto Low Carb High Protein Paleo

Tenderloin

Bos taurus (Beef), Sus scrofa domesticus (Pork) Allergen-Free
Tenderloin

Sourcing & Taxonomy

  • Family Bovidae (Beef), Suidae (Pork)
  • Primary Cuisine Global (often Western, French)
  • Seasonality Year-Round
  • Source Beef, Pork

The Forktionary Angle

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Definition

A prized cut of meat known for its exceptional tenderness, minimal fat, and mild flavor, typically from beef or pork.

Sensory Profile

TasteUmami, Savory, Mildly Meaty
TextureVery Tender, Fine-Grained, Juicy
AromaMildly Meaty, Cooked Beef/Pork
AcidityLow

Technical Metrics

Nutrition Facts

Per 113g (4 oz)
Calories170 kcal
Total Fat7 g
Saturated Fat2.5 g
Trans Fat0.2 g
Cholesterol70 mg
Protein26 g
Total Carbohydrate0 g
Dietary Fiber0 g
Total Sugars0 g
Calcium10 mg
Iron2.5 mg
Potassium350 mg

Chef’s Secret

Always rest tenderloin after cooking for at least 10 minutes to allow juices to redistribute, ensuring maximum tenderness and flavor.

Substitutions

Best Match

Sirloin Steak (Beef) / Pork Loin (Pork)

1:1

Similar lean profile and good for grilling/roasting, though slightly less tender.

Ribeye Steak (Beef) / Pork Shoulder (Pork)

1:1

For more marbling and flavor, though higher fat content and different texture.

Chicken Breast

1:1

A lean, high-protein poultry alternative, good for general cooking.

Large Portobello Mushroom

1:1 (by piece)

Vegetarian/Vegan option for a meaty texture and umami flavor, but lacks protein.

Buying Guide

Look for firm, reddish meat with minimal marbling. Ask your butcher to trim silver skin.

Flavor Pairings

Red wine sauces roasted vegetables mashed potatoes asparagus.