The whole tenderloin has a diameter of about an inch and a half on the larger end and tapers down on the small end. This is the most tender muscle on the pig and is great to marinate and grill or bake. Important to not overcook and dry it out. Covering with aluminum foil will help it stay moist and tender. Omega-6 to Omega-3 ratio of 1.5:1 versus conventional pork at 20:1 on average.