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Meat cuts · Czech cuisine

Pork tenderloin (UK: fillet)

A small, completely lean muscle on the inside of the loin – for medallions and quick pan dishes.

AI illustration of Pork tenderloin (UK: fillet)
AI illustration

At a glance

Cut
Inner side of the loin; the wide end (palec) points towards the leg.
Production
Sold whole, trimmed of loose meat and surface fat.
Use
Medallions and other quick pan dishes.
Substitutes
Květová špička from the pork leg.

Where on the animal

Diagram: where the cut sits on pork – tenderloinPork tenderloin (UK: fillet): Pork – Tenderloin. An approximate diagram; butchers divide the carcass in slightly different ways from country to country.

Pork

  • Tenderloin

An approximate diagram; butchers divide the carcass in slightly different ways from country to country.

Panenka, in full panenská svíčková, is a small muscle on the inner side of the pork loin. Its wider upper end towards the leg is called palec svíčkové. The US specification describes it as a muscle removed whole from the loin, with a smaller side muscle taken off, and practically free of fat.

Tenderloin is completely lean and tender. It is sold fully trimmed of loose meat and surface fat and is used for medallions and other quick pan dishes; the wide end alone also makes good medallions. For quick cooking it can be replaced by the tender rump of the leg, květová špička, which is also cut into lean schnitzels.

In German it is Schweinefilet; in Austria Schweinslungenbraten or Jungfernbraten.

Techniques and tips

Related entries

Sources