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The tenderloin runs along either side of the spine, and is usually harvested as two long snake-shaped cuts of beef. The tenderloin (not to be confused with the short loin) is sometimes sold whole. If the short end of the tenderloin is cut into portions before cooking, that portion is known as filet mignon, or the fillet, from the French boneless meat (mignon meaning “small” as true mignons are cut from the smaller tail end of the tenderloin). The fillet is considered to be the most tender cut of beef, and the most expensive. The average steer or heifer provides no more than 4 -6 pounds of fillet. Because the muscle is non-weight bearing, it receives very little exercise, which makes it tender.

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The pork tenderloin is a cut of pork. It is often sold as pre-packaged products by large grocery stores, they are available plain (not seasoned), and flavoured with a marinade. As with all quadrupeds, the tenderloin refers to the Psoas major muscle along the central spine portion, which more or less hangs between the shoulder blade and hip socket. This is the most tender part of the animal, because the muscles that support the inner organs are not used for locomotion.

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