1. The tenderloin is the tender meat on both sides of the vertebrae of cattle, sheep, pigs, etc.
 2. Pork tenderloin is a strip of tender meat on the inside of pig spine.
 3. There are two kinds of rib cage: big rib cage and small rib cage. The big rib cage is the thin meat connected with the big rib cage, which is covered with tendons on the outside. Usually, the big rib cage is boneless, and the small rib cage is a muscle on the inside of the spine, which is relatively small and tender.
 4. Pork is one of the important animal foods on people's table at present, and its meat is tender.
 5. Pork tenderloin is divided into outer tenderloin and inner tenderloin.
 6. At the back position, the outer ridge above the back runs through the whole back, so it is also called Tongji, Biandan meat, hard ridge, which is tender lean meat; The inner ridge is located at the lower side of the outer ridge. It is a piece of meat from the waist to the water separating bone. It is long and round, and a bit thin at one end. It is the most tender meat.
 7. Because of the small amount of tenderloin, the outer tenderloin is often used to replace the tenderloin when cooking.