Tempting tenderloins

Southern Living, Jun 2002 by Zacharia, Joy E, Baur, Janie, Hunt, Kathy

These delectable, low-fat cuts of beef, pork, or turkey star in menus both simple and fancy.

There are so many reasons to appreciate tenderloin. Carved from an area where there's little fat surrounding or running through the meat, this succulent selection is leaner than many other choices. It's rather pricey, but the nutritional bonus and great flavor make it worth the cost. Remember to keep cooking time relatively short-- you don't want to dry out this prize delicacy. Read on for some irresistible recipes and savvy shopping tips.

TURKEY TENDERLOIN SCALOPPINE

BEEF TENDERLOIN IN WINE SAUCE

PORK MEDALLIONS WITH BLACKBERRY SAUCE