Meat
Tenderloin
Reindeer tenderloin is the fillet muscle under the spine—softest steak meat, almost no collagen, extremely lean on game animals. Cook hot and fast, aim rare to medium-rare, rest and slice into medallions. Wrap in fat or bacon if the animal is very dry. Cook like venison: quick steaks, braise hard-working cuts, and add fat or sauce.
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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 8.24 g
- Saturated Fat 3.87 g
- Trans Fat 0.16 g
- Monounsaturated Fat 3.59 g
- Polyunsaturated Fat 0.78 g
- Cholesterol 72.8 mg
- Sodium 58.7 mg
- Salt 0.16 g
- Total Carbohydrate 0 g
- Dietary Fibre 0 g
- Total Sugars 0 g
- Complex / starch 0 g
- Protein 23.4 g
- Water 63.9 g
- Energy 168 kcal
- Water 63.9 g
- Protein 23.4 g
- Fat 8.24 g
- Saturated Fat 3.87 g
- Monounsaturated Fat 3.59 g
- Polyunsaturated Fat 0.78 g
- Omega-3 0.12 g
- Trans Fat 0.16 g
- Vitamins 36.2 mg
- Vitamin A 15 µg
- Vitamin B1 — Thiamine 0.08 mg
- Vitamin B2 — Riboflavin 0.19 mg
- Vitamin B3 — Niacin 5.29 mg
- Vitamin B5 — Pantothenic Acid 0.57 mg
- Vitamin B6 0.38 mg
- Vitamin B7 — Biotin 2.3 µg
- Vitamin B9 — Folate 7.4 µg
- Vitamin B12 — Cobalamin 1.2 µg
- Vitamin C 2 mg
- Vitamin D 0.2 µg
- Vitamin E 0.27 mg
- Vitamin K 1.3 µg
- Minerals 450 mg
- Major Minerals 449 mg
- Trace Minerals 1.5 mg
- Iron 1.5 mg
- Salt 0.16 g
- Cholesterol 72.8 mg
Vitamins
vitamin-c: 2 · vitamin-b12-cobalamin: 1.2 · vitamin-a: 15 · vitamin-b1-thiamine: 0.08 · vitamin-b2-riboflavin: 0.19 · vitamin-b3-niacin: 5.29 · vitamin-b5-pantothenic-acid: 0.57 · vitamin-b6: 0.38 · vitamin-b7-biotin: 2.3 · vitamin-b9-folate: 7.4 · vitamin-d: 0.2 · vitamin-e: 0.27 · vitamin-k: 1.3 ·
Minerals
Loin is typically among the leaner, tender muscle primals.
History
As reindeer cookery specialised, tenderloin was portioned and sold ready for the pan. Nordic fine dining showcased rare reindeer cuts with foraged berries.
Nordic trade moved reindeer meat and hides south from herding regions; tenderloin of reindeer took a named place in that kitchen trade.
Nordic fine dining showcased rare reindeer cuts with foraged berries. Cooks treated tenderloin of reindeer as a cut with its own timing and sides.