Meat
Centre
Centre tenderloin is the even middle of the pork fillet—uniform diameter for neat medallions and even roasting. The most tender muscle on the pig, very lean, quick to dry if neglected. Sear hard and finish gently to just pink; rest briefly. Excellent for medallions with mustard cream or fruit reduction. Butterfly only if stuffing. Do not braise for hours—this cut is already tender and has little collagen to convert.
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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 12.7 g
- Saturated Fat 4.98 g
- Trans Fat 0.2 g
- Monounsaturated Fat 4.79 g
- Polyunsaturated Fat 1 g
- Cholesterol 70.3 mg
- Sodium 62.8 mg
- Salt 0.15 g
- Total Carbohydrate 0 g
- Dietary Fibre 0 g
- Total Sugars 0 g
- Complex / starch 0 g
- Protein 22.1 g
- Water 59.9 g
- Energy 193 kcal
- Water 59.9 g
- Protein 22.1 g
- Fat 12.7 g
- Saturated Fat 4.98 g
- Monounsaturated Fat 4.79 g
- Omega-3 0.1 g
- Trans Fat 0.2 g
- Vitamins 35.7 mg
- Vitamin A 15 µg
- Vitamin B1 — Thiamine 0.62 mg
- Vitamin B2 — Riboflavin 0.18 mg
- Vitamin B3 — Niacin 4.79 mg
- Vitamin B5 — Pantothenic Acid 0.52 mg
- Vitamin B6 0.34 mg
- Vitamin B7 — Biotin 2.1 µg
- Vitamin B9 — Folate 6.7 µg
- Vitamin B12 — Cobalamin 1.2 µg
- Vitamin C 2 mg
- Vitamin D 0.2 µg
- Vitamin E 0.35 mg
- Vitamin K 1.7 µg
- Minerals 430 mg
- Major Minerals 429 mg
- Trace Minerals 1.5 mg
- Iron 1.5 mg
- Salt 0.15 g
- Cholesterol 70.3 mg
Vitamins
vitamin-c: 2 · vitamin-b12-cobalamin: 1.2 · vitamin-a: 15 · vitamin-b1-thiamine: 0.62 · vitamin-b2-riboflavin: 0.18 · vitamin-b3-niacin: 4.79 · vitamin-b5-pantothenic-acid: 0.52 · vitamin-b6: 0.34 · vitamin-b7-biotin: 2.1 · vitamin-b9-folate: 6.7 · vitamin-d: 0.2 · vitamin-e: 0.35 · vitamin-k: 1.7 ·
Minerals
Centre of Pork: composition reflects this culinary part relative to the whole ingredient.
History
Restaurant kitchens portioned centre tenderloin for identical plate weights.
Banquet cooks preferred centre fillet for even doneness across trays of medallions.
Retail “pork fillet steaks” usually came from the centre of the tenderloin.