Pin the doneness and method you just left against the pick on this cut’s sheet. Last-versus-now stays on this device — teaching temperatures, not a diagnosis.
Not medical advice, a food-safety certificate or a guarantee. Use the published sheet temps and your own thermometer.
Last cook—
This cook—
Cook sequence from this cut sheet
Follow published Tenderloin — teaching, not a thermometer app.
Name the cut — Confirm Tenderloin on the sheet.
Pick doneness — Target Medium rare ~57°C.
Pair first method — Lead with Skewers.
Keep safety note — It is thin enough that residual heat alone can finish it — pull it from the pan the moment it turns opaque.
Last-vs-now is a pin — Cook-pair is a bookmark, not a certificate.
Tenderloin: Medium rare (57°C) via Skewers.
Editorial butchery teaching only. Not HACCP or medical advice.
Substitute cut and safety stop
After the cook sequence for Tenderloin, a second sheet pass: published swap cut plus the safety line already on this page.
Name the printed substitute — If Tenderloin is missing at the counter, the sheet points to related cut Breast — same atlas, not inventing a new primal.
Check shared method fit — Prefer a published method that still fits the substitute; lead method on this sheet is Skewers.
Hard stop on safety — It is thin enough that residual heat alone can finish it — pull it from the pan the moment it turns opaque.
Keep cook-pair as a pin — Saving a cook-pair bookmarks this sheet; it is not a food-safety certificate.
Tenderloin → swap toward Breast; stop on the printed safety line before plating.
Editorial butchery teaching only. Not HACCP or medical advice.
Cook, swap, or skip
Kitchen teaching. Not a food-safety certificate.
Doneness and method on this cut
What temperature does this page recommend for this cut?
The cut sheet already prints 74°C (A few minutes only) for Tenderloin. That is the published recommendation on this page, not a live thermometer reading.
Which cooking method fits this cut?
This sheet lists Skewers · Frying · Poaching with fitness scores. Pair one of those methods with a doneness from the published scale (Blue 46 C through Well done 77 C). The cook-pair block pins last versus now — teaching, not a diagnosis.
Can I serve this cut pink?
Follow the sheet note already on this page: It is thin enough that residual heat alone can finish it — pull it from the pan the moment it turns opaque. Connective-tissue cuts ask for time; tender steaks ask for a rest after the published temp. The safety note at the bottom still applies.
Is the doneness scale a food-safety certificate?
No. The pair tool and the recommended temp are teaching numbers from this atlas. Use the printed sheet and your own thermometer. This page is not a medical or hygiene certificate.
Tomás Castelazo · CC BY-SA 3.0
The small strip lying under the breast, attached along a tough white tendon. It is the most tender muscle on the bird and cooks in a fraction of the time, which is why it is the natural candidate for skewers, goujons and a lightly seared sashimi in Japan.
Profile
Tenderness88
Fat10
Umami45
Price50
Pairs with
Skewers90
Frying84
Poaching70
Recommended cooking
74°CA few minutes only
It is thin enough that residual heat alone can finish it — pull it from the pan the moment it turns opaque.
How to pick it
Pull the white tendon out before cooking by gripping it and scraping the meat back with a knife; it never softens.
