Meat
Tenderloin
Goat tenderloin is the psoas major—the most tender, mild, and scarce muscle on the animal. It cooks in minutes: sear hard, rest briefly, and serve rare to medium. Leanness is extreme; a spoon of fat in the pan or a soft sauce keeps the plate luxurious. Do not braise this cut—it is already tender and dries with long heat. Slice into medallions for even cooking. Price reflects low yield; treat it as a special occasion portion.
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Characteristics
Preparations
Traits
Nutrition and pairings
Nutrition
Typical values per 100 g edible portion. Nutrient names open the reference page.
Nutrition Facts
Per 100 g edible portion
Amount per 100 g
- Total Fat 8.09 g
- Saturated Fat 3.76 g
- Trans Fat 0.2 g
- Monounsaturated Fat 3.59 g
- Polyunsaturated Fat 0.74 g
- Cholesterol 71.6 mg
- Sodium 61.9 mg
- Salt 0.15 g
- Total Carbohydrate 0 g
- Dietary Fibre 0 g
- Total Sugars 0 g
- Complex / starch 0 g
- Protein 23.9 g
- Water 58.9 g
- Energy 168 kcal
- Water 58.9 g
- Protein 23.9 g
- Fat 8.09 g
- Saturated Fat 3.76 g
- Monounsaturated Fat 3.59 g
- Polyunsaturated Fat 0.74 g
- Omega-3 0.07 g
- Trans Fat 0.2 g
- Vitamins 40 mg
- Vitamin A 15 µg
- Vitamin B1 — Thiamine 0.09 mg
- Vitamin B2 — Riboflavin 0.23 mg
- Vitamin B3 — Niacin 6.37 mg
- Vitamin B5 — Pantothenic Acid 0.69 mg
- Vitamin B6 0.46 mg
- Vitamin B7 — Biotin 2.8 µg
- Vitamin B9 — Folate 9 µg
- Vitamin B12 — Cobalamin 1.2 µg
- Vitamin C 2 mg
- Vitamin D 0.2 µg
- Vitamin E 0.33 mg
- Vitamin K 1.6 µg
- Minerals 411 mg
- Major Minerals 410 mg
- Trace Minerals 1.5 mg
- Iron 1.5 mg
- Salt 0.15 g
- Cholesterol 71.6 mg
Vitamins
vitamin-c: 2 · vitamin-b12-cobalamin: 1.2 · vitamin-a: 15 · vitamin-b1-thiamine: 0.09 · vitamin-b2-riboflavin: 0.23 · vitamin-b3-niacin: 6.37 · vitamin-b5-pantothenic-acid: 0.69 · vitamin-b6: 0.46 · vitamin-b7-biotin: 2.8 · vitamin-b9-folate: 9 · vitamin-d: 0.2 · vitamin-e: 0.33 · vitamin-k: 1.6 ·
Minerals
Loin is typically among the leaner, tender muscle primals.
Grading systems
Grades are placed along a shared scale so systems can be compared side by side.
History
French cooks reserved goat tenderloin for delicate seared plates.
American farm restaurants listed goat tenderloin as a premium special.
Direct farm sales marketed goat tenderloin for home sous-vide and sear.