What StiperPhil said will do for me .

My husband and I just found out about the inside tenderloins last year, and boy are we glad! We thought the backstraps were good, but my oh my, those inside loins are absolutely delicious!!<img src=icon_smile_tongue.gif border=0 align=middle>We fried them on the stove just until they were brown and put them on italian bread with onions and cheese, and I'll tell you what; I have never tasted anything so mouth watering in my life. It was like a Philly cheese steak, but soooo much better. Give it a try. I guarantee you'll be making it again.<img src=icon_smile_approve.gif border=0 align=middle>Just DON'T overcook the meat. Bon Appetit!!<img src=icon_smile_big.gif border=0 align=middle>

As far a I know and have been tought it is inside of the cavity below the spine and runs along part of the ribs.

KEEP HUNTING AND THE GREAT OUTDOORS ALIVE!

Look at a center cut pork chop. The large section of meat is the loin portion that lays on top of the ribs. The small tender muscle on the bottom of the rib is the tenderloin.

A few years back when I was being taught how to bone a deer by a good friend who just happens to be a butcher, taught me that when field dressing the deer to be careful not to take out the layer of fat inside the chest cavity next to the spine because it protects the tenderloins until it's processed. The only tenderloin is on the inside of the chest cavity. The backstrap is on the outside.

MMMM MMMM GOOD!!!!!

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