Most animals’ tenderloins are small muscles in the lower back that do very little work during the animal’s lifetime. As such, they are exceptionally tender and uniform in texture. They grill or roast well whole but can also be cut into filets (filet minion comes from beef tenderloins), and grilled or pan-roasted. Some of our more exotic tenderloins (such as alligator) actually come from different parts of the animal, but they are still extremely tender.
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