Tenderloins

Part of speech: noun

Definitions

1. A cut of meat from the lower back of an animal, typically tender and desirable for fine cuisine
2. Referring to the specific region of flesh that is particularly soft and delicate, often used in gourmet dishes
3. The muscle section from which this cut is derived is known for its tenderness and is a favorite among chefs for various preparations

Etymology: "Tenderloins" is the plural of "tenderloin," a compound of "tender" and "loin." The loin is the strip of muscle along an animal's back, behind the ribs, and the "tender" half simply describes the meat's softness. Because that muscle does little work during an animal's life, it stays fine-grained and easy to chew, which is why cooks have prized it for centuries. The word has also travelled beyond the butcher's counter. In the United States, "tenderloin" came to name a district of cheap entertainment and vice in a city, a sense that grew out of the idea of the choicest cut of the meat, the most desirable and rewarding part of a place. Today it is most often seen on menus, where it refers to pork or beef cut from that same back muscle.

Synonyms: fillets, steaks, cuts, meats, chops