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The finest-grained, leanest cut in the whole pig — two slender pieces per animal, lying just inside the loin. With almost no fat to speak of, it delivers a delicate, purely lean bite, though that same leanness is said to leave it prone to drying out if overcooked. Long and slender, it cooks unevenly along its length, with the thick center and tapering ends behaving almost like different cuts.

Yielded in far smaller amounts than the loin, it's priced higher as a result. It rewards quick, careful cooking over long heat, and because the thick center and tapering tip cook at different rates, trimming it to an even thickness beforehand matters. Searing it hard and fast on the surface, then letting residual heat finish the center, is one way cooks are said to keep it tender without leaning on fat.

Its low fat and low yield are exactly what earn it premium status. Where the loin is prized for going anywhere in the kitchen, the tenderloin is set apart for its delicacy and scarcity — a sibling cut from the same side of the back, but with a very different temperament. That scarcity is much of why it tends to show up on more formal plates. It's a common choice for gift boxes and special-occasion menus, its scarcity alone lending it an air of occasion.