#1 THE LEAN, CLEAN, HEALTH-CONSCIOUS CUSTOMER-PLEASING MACHINE
The number one health claim that appeals to pork eaters? Leanness. A recent report1 found almost half of pork consumers say “leanness” is appealing for pork — far more consumers than for any other health claim, even “USDA-certified.”
And that’s good news for health-conscious patrons browsing your menu. Pork tenderloin is naturally the leanest cut of them all. Spread the word.
#2 A SWISS ARMY KNIFE FOR THE MENU
Pork tenderloin goes where you need, when you need it. Its quick kitchen turnaround time means it can be made to order or used as a secondary ingredient. Have a preparation method in mind? Go ahead and try it out — this is a cut that’s up for it.
#3 THE WILD SIDE OF MILD
Known for its mild flavor and consistently silky texture, pork tenderloin is the perfect base for signature spice rubs, marinades or sauces in just about any flavor profile you want. Think of it as the canvas for your next delicious masterpiece.
#4 VALUE PERCEPTION IS EVERYTHING
There’s a reason why it’s called the filet mignon of pork. Compared to other pork cuts, customers perceive pork tenderloin to be of higher value. And when a chef adds the right flair to it, that perception winds up on the end of customers’ forks.
#5 IT’S ALWAYS TIME FOR TENDERLOIN
From brunch to lunch to dinner service, pork tenderloin is an excellent cut to cross-utilize on different menus, keeping pace with any part of your menu.