What is the nutritional value of tenderloin? What types of tenderloin are there?

The nutritional value of tenderloin, protein. Pork tenderloin contains protein, which can maintain the balance of potassium and sodium. The meat is very tender and is very suitable for making soup, stir-frying, or making various delicacies. If you really don’t know what to eat, you might as well buy a piece of tenderloin, taste its tenderness, and experience the various delicacies made from it. It will definitely leave you with a lingering taste and be unforgettable!

Contents of this article

1. What is the nutritional value of tenderloin?

2. What types of tenderloin are there?

3. Complete recipes for tenderloin

What is the nutritional value of tenderloin?

The nutritional value of pork tenderloin, protein, pork tenderloin contains protein, which can maintain potassium-sodium balance, eliminate edema, and improve immunity; it can also lower blood pressure and buffer anemia. Rich in copper, pork tenderloin also contains copper, which has an important impact on the development and function of blood, central nervous system and immune system, hair, skin and bone tissue, as well as brain, liver, heart and other internal organs. It can nourish the kidney and blood, nourish yin and moisten dryness. Pork tenderloin tastes sweet and salty, has a neutral nature, and enters the spleen, stomach and kidney meridians; it can nourish the kidney and blood, nourish yin and moisten dryness; it is mainly used to treat heat disease, thirst, emaciation, kidney deficiency, postpartum blood deficiency, dry cough, constipation, nourish deficiency, nourish yin, moisten dryness, nourish liver yin, moisten the skin, facilitate defecation and stop thirst. Drinking pork soup can urgently replenish irritability, dry cough, constipation and dystocia caused by insufficient body fluid.

What types of tenderloin are there?

Tenderloin is divided into small tenderloin and large tenderloin. Small tenderloin is a muscle on the inside of the spine of pigs, sheep, and cattle. Usually, there is less meat in this muscle, and the meat is very tender and very suitable for making soup. The large tenderloin is the lean meat connected to the ribs, covered with tendons on the outside. The ribs that are usually eaten are tenderloin after the bones are removed, which is very suitable for cooking.

Tenderloin recipes

Fried Potato Rolls

Ingredients: tenderloin, potatoes

Seasoning: peanut oil, soy sauce, starch, salt, chicken essence, rice wine

practice:

1. First cut the tenderloin into thin slices, then add salt, soy sauce, chicken essence, and rice wine to marinate (friendly tip: adding a little starch will make the marinated meat more tender).

2. Peel the potatoes, cut them into strips (slightly wider than the meat slices), and boil them in water for one minute before removing from the water.

3. Apply starch evenly on the meat slices, add two to three potatoes, and roll them into meat rolls (Friendly tip: apply starch on the meat slices to prevent them from falling apart when frying the meat rolls).

4. Heat two tablespoons of oil, put in the meat rolls, fry until they change color, and remove from the pan.

5. Leave some oil in the pot and add broth, soy sauce, salt and chicken stock to make a thick sauce according to your preference. Pour it over the meat rolls and you are done. [1]

Braised tenderloin

Ingredients: 500 grams of pork tenderloin.

Accessories: 100 grams of lettuce (round leaf).

Seasoning: 50 grams of white sugar, 25 grams of starch (corn), 10 grams of green onion, 10 grams of ginger, 10 grams of garlic (white skin), 25 grams of lard (refined).

practice:

1. Wash the tenderloin, cut into thin slices and loosen it.

2. Marinate with wine, salt, pepper, eggs, MSG and starch for 10 minutes.

3. Fry the sugar.

4. Put the meat slices into the pan and stir-fry until they change color.

5. Add onion, ginger, garlic, salt and MSG.

other

1 piece of fresh tenderloin (cut into strips)

Five-spice powder (a little), dry starch (I used flour), salt, oil

A green pepper, cut into small pieces and then stir-fry.

1. Add appropriate amount of salt, oil and five-spice powder to the cut tenderloin and marinate for about 20 minutes.

2. Coat the marinated meat strips evenly with flour.

3. Heat oil in a pan, fry the meat strips (over high heat) until golden brown, drain the oil and serve.

4. Add a little oil to the pan, add chopped green pepper when the oil is hot and stir-fry for two or three times, then add the fried meat strips and stir-fry. You can also add some salt and five-spice powder according to your personal taste. When you smell the green pepper, serve.