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Pork tenderloin
Tender is the right word to describe this prime lean cut of sweet-tasting pork, ideal for many types of cooking. It's a smallish prime, lean fillet of tender meat that comes from underneath the backbone of the pork loin.
Pork tenderloin may be left whole, cut crossways into elegant little rounds, or cubed and can be braised, roast, grilled, or pan-fried.
Classic dishes see it basted with Chinese barbecue sauces and roast, or pot-roast with apples, onions and cider.
Unless the retailer specifies otherwise, meat should be eaten within four days of purchase.
If purchased from a butcher, keep it loosely wrapped in foil or greaseproof paper; meat packed in gas-flush containers should be kept unopened.
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