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Definition of Tenderloin
1. Noun. A city district known for its vice and high crime rate.
2. Noun. The tender meat of the loin muscle on each side of the vertebral column.
Generic synonyms: Cut, Cut Of Meat
Specialized synonyms: Beef Tenderloin, Pork Tenderloin
Definition of Tenderloin
1. n. A strip of tender flesh on either side of the vertebral column under the short ribs, in the hind quarter of beef and pork. It consists of the psoas muscles.
2. n. A strip of tender flesh on either side of the vertebral column under the short ribs, in beef or pork. It consists of the psoas muscles.
Definition of Tenderloin
1. Noun. The tenderest part of a loin of meat, especially of pork or beef ¹
¹ Source: wiktionary.com
Definition of Tenderloin
1. [n -S]
Medical Definition of Tenderloin
1. A strip of tender flesh on either side of the vertebral column under the short ribs, in the hind quarter of beef and pork. It consists of the psoas muscles. Source: Websters Dictionary (01 Mar 1998)
Lexicographical Neighbors of Tenderloin
Literary usage of Tenderloin
Below you will find example usage of this term as found in modern and/or classical literature:
1. The Boston Cooking-school Cook Book by Fannie Merritt Farmer (1896)
"Slices cut from the tenderloin are called sliced fillets of beef. ... Cutlets of
tenderloin with Chestnut Pure"e. Shape slices of tenderloin, one inch thick ..."
2. Types from City Streets by Hutchins Hapgood (1910)
"... WHO HAVE GONE WRONG—THE "tenderloin" GIRL —THE BOWERY "CRUISER" THE " bum "
and the " grafter" remain, as a rule, contented with their lot in life. ..."
3. The Murrey Collection of Cookery Books by Thomas Jefferson Murrey (1895)
"Broiled Pork tenderloin.—Select two fresh pork tenderloins, remove the membranous
skin covering them ; put them in a dish, and strew over them a ..."
4. The Table: How to Buy Food, how to Cook It, and how to Serve it by Alexander Filippini (1889)
"Pour the sauce onto a dish, lay the tenderloin on top, and decorate with some
... Roast tenderloin a la Hussard. — Procure four pounds of fillet of beef, ..."
5. The Market Assistant: Containing a Brief Description of Every Article of by Thomas Farrington De Voe (1867)
"The next cut loosens the tenderloin from where it is connected with the fresh
ham, when it is torn out upwards towards the ribs or head. ..."
6. Carving and Serving by Mary Johnson Lincoln (1886)
"FILLET OF BEEF OR tenderloin. Before cooking, remove all the fat, and every fibre
of the tough white membrane. Press it into shape again and lard it, ..."
7. Practical Carving by Thomas Jefferson Murrey (1887)
"tenderloin of Beef. — Request the dealer to remove the thin membraneous sack ...
A good gravy or sauce should accompany tenderloin, as it is a somewhat dry ..."
8. Paris à la Carte by Julian Street (1912)
"tenderloin is sure to find familiar faces in the Paris restaurants. "Mr. Feldman,"
a figure well known to the head waiters of Long Acre Square, ..."
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