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Five Reasons to Add Pork
Tenderloin to Your Menu
Published: July 23, 2024
This classic cut is quickly becoming a marquee menu item. But what’s making more people look on the menu for pork tenderloin? And what opportunities are there? We’ve got a few reasons for the surge in popularity, with some interesting data behind it.
1. The Protein-Loaded, Customer-Pleasing Machine
Health-conscious patrons browsing your menu may be interested in a pork dish. A recent report found that 31% of pork-eating consumers, which has risen from 22% in 2021, are eating pork more often to add protein to their diet.1 Spread the word about this tasty protein source, and get more pork onto the plates of folks in need of a tasty protein boost.
38% of consumers over the age of 35 are interested in a greater variety of pork options.1
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. In fact, 38% of consumers over the age of 35 are interested in a greater variety of pork options at restaurants.1
Around 40% of customers are interested in trying pork made with new and unique flavors.1
3. The Wild Side of Mild
Known for its mild flavor and consistently tender texture, pork tenderloin is the perfect base for signature spice rubs, marinades or sauces in just about any flavor profile you want. Have an idea for a new dish? Want to pair some flavors you haven’t seen on another menu? Pork tenderloin is the cut to do it. Around 40% of customers are interested in trying pork made with new and unique flavors.1 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.
People who eat pork eat it at least once per week.1
5. It's Always Time for Tenderloin
From brunch to lunch to dinner service, pork tenderloin is an excellent cut to cross-utilize across dayparts, keeping pace with any part of your menu. Plus, people who eat pork eat it at least once per week.1 That means you’ve got customers who are always looking for a good pork dish.
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Source:
1. Technomic, COP Beef & Pork, 2024
