Meat

Pork Tenderloin

Pork tenderloin sold as 豬柳; not every lean strip is tenderloin; appearance is supporting evidence only, so confirm the original label or counter sign.

繁體中文: 豬柳
English: Pork Tenderloin
Bahasa Indonesia: Has dalam babi
Tagalog: Pork tenderloin (lomo ng baboy)

What is it?

Pork Tenderloin is a Hong Kong market or food-shop term. This page keeps the locked market scope and does not infer species, cut or formula from colour or one shape.

How to identify it

usually long and narrow when whole; lean appearance is supporting only; requires a 豬柳 label or butcher confirmation.

usually long and narrow when whole
lean appearance is supporting only
requires a 豬柳 label or butcher confirmation

Common confusion

Lean Pork

Lean pork is a broader category; pork tenderloin is a labelled butcher cut.

Common Hong Kong household uses

Prepare it according to the employer’s recipe and product label, then cook it thoroughly before serving.

Preparation or handling

Use separate boards and knives for raw meat, then wash hands and clean work surfaces; cook the centre to at least 75°C for 30 seconds.

Storage

Keep raw meat covered at 4°C or below on the lowest refrigerator shelf, separate from cooked and ready-to-eat food.

Helper tip

Lean pork is a broader category; pork tenderloin is a labelled butcher cut.

What Ma’am or Sir may say

買豬柳，睇清楚牌仔，返嚟分開生熟處理。

The employer asks for Pork Tenderloin, with the label checked and raw food kept separate from cooked food at home.

Useful market phrase

唔該要豬柳，要原裝標籤或檔口牌清楚嗰款。

Does the image look correct?

Last reviewed

2026-08-24