Tenderloin: meaning, definitions and examples
๐ฅฉ
tenderloin
[ หtษndษrหlษษชn ]
culinary cut
Tenderloin is a specific cut of meat, typically derived from the loin of the animal. It is known for its tenderness and is often considered one of the best cuts of beef. The term 'tenderloin' can also refer to similar cuts in other animals, such as pork or chicken. This cut is highly valued for its flavor and is often prepared using dry heat methods, such as grilling or roasting.
Synonyms
Examples of usage
- The chef prepared a delicious beef tenderloin for the special dinner.
- I prefer pork tenderloin because it cooks quickly and remains juicy.
- She ordered the chicken tenderloin at the restaurant.
anatomy
In an anatomical context, the tenderloin refers to a part of the body that consists of the tender muscles along the spine. This area is well-known for yielding some of the most tender meat cuts in butchery. The tenderloin's location and muscle structure contribute to its tenderness, making it sought after in culinary uses.
Examples of usage
- The veterinarian examined the tenderloin area of the horse.
- Understanding the anatomy of the tenderloin is essential for butchers.
Translations
Translations of the word "tenderloin" in other languages:
๐ต๐น lombo
๐ฎ๐ณ เคเฅเคเคกเคฐเคฒเฅเคเคจ
๐ฉ๐ช Lendenstรผck
๐ฎ๐ฉ daging tenderloin
๐บ๐ฆ ัะตะปััะธะฝะฐ
๐ต๐ฑ polฤdwica
๐ฏ๐ต ใใณใใผใญใคใณ
๐ซ๐ท tenderloin
๐ช๐ธ solomillo
๐น๐ท tenderloin
๐ฐ๐ท ์์ฌ
๐ธ๐ฆ ูุญู ุงูุชูุฏุฑูููู
๐จ๐ฟ svรญฤkovรก
๐ธ๐ฐ svieฤkovรก
๐จ๐ณ ๅซฉ่ ฐ่
๐ธ๐ฎ file mignon
๐ฎ๐ธ vรถรฐvi
๐ฐ๐ฟ ัTenderloin
๐ฌ๐ช แขแแแแแ แแแแ
๐ฆ๐ฟ tenderloin
๐ฒ๐ฝ lomo
Word origin
The word 'tenderloin' has its roots in the combination of 'tender,' which comes from the Old French 'tendre,' meaning soft or delicate, and 'loin,' which is derived from the Latin word 'lumbus,' meaning 'loins' or 'lower back.' The term 'tenderloin' first appeared in English around the 19th century, reflecting both the physical qualities of this cut of meat and its anatomical origins. Originally associated with beef, the term has since diversified to include similar cuts from other animals, like pork and chicken. The culinary use of the term has evolved, with tenderloin becoming synonymous with premium quality and tenderness in a wide array of meat dishes, highlighting not only the butchery craft but also the appreciation for flavorful, succulent meat.