Iberian Tenderloin
A long, cylindrical cut from the lumbar region, near the ham or back leg. Tenderloin is, as the name suggests, a very tender cut. It is a deep-red colour and contains little fat. Its outstanding flavour means that it has always been highly sought-after by chefs. Traditionally served grilled, tenderloin is actually a very versatile cut of meat and can be cooked in many different ways.
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