3 syllables: Ten, der, loin. Stress on Ten.
TEN-dur-loyn
/ˈtɛndɚˌlɔɪn/
Tenderloin is pronounced TEN-dur-loyn (/ˈtɛndɚˌlɔɪn/). It has three syllables (Ten-der-loin), with the stress on "Ten". Tenderloin refers to a cut of meat from the animal’s loin, typically a tender, highly prized portion. It can also denote a central or sensitive part of something (e.g., a city’s downtown district). In culinary contexts, it literally means flesh from the loin that is particularly tender and flavorful; in other uses, it can imply something delicate or essential.
nounTenderloin refers to a cut of meat from the animal’s loin, typically a tender, highly prized portion. It can also denote a central or sensitive part of something (e.g., a city’s downtown district). In culinary contexts, it literally means flesh from the loin that is particularly tender and flavorful; in other uses, it can imply something delicate or essential.
How to Pronounce Tenderloin
"I ordered the tenderloin steak, perfectly pink in the center."
"The negotiator aimed for the tenderloin of the deal, the most critical issue at stake."
"Be careful with that tenderloin of the argument—you don’t want to reveal too much."
Tenderloin is pronounced as /ˈtɛn.dɚˌlɔɪn/ in US English, with primary stress on the first syllable and a light schwa in the second syllable, then a clear /lɔɪn/ ending. In careful speech, you’ll hear: TEN-dər-LOYN. Start with a short, open front vowel in 'ten', fold the mid-central 'er' quickly, and glide into the diphthong in 'loin' (/ɔɪ/).
Common errors include misplacing stress as TEN-der-loin, pronouncing the mid vowel too long in 'tender' (tɛnˈdɜːr) and softening the final -loin too much. Correct by preserving primary stress on the first syllable, using a quick schwa in 'der' (/ˈtɛn.dɚ/), and ensuring the final /ɔɪn/ is the strong diphthong rather than a pure /ɔɪ/ with drawn-out consonants. Practice with minimal pairs and focused repetition.
In US English, you hear /ˈtɛn.dɚˌlɔɪn/ with rhoticity and a quiet 'er'. UK speakers often reduce the /ˈten.dəˌlɔɪn/ with a darker, non-rhotic 'r' (though 'tenderloin' is less common in UK menus). Australian pronunciation is similar to US but with a broader vowel in 'ten' and a less pronounced rhotic quality; the final /ɔɪn/ remains a clear diphthong. Keep the /lɔɪn/ intact across accents.
Three challenges: the 'tender' can produce a quick, reduced vowel in the 'er' sound, the 'er' becomes a schwa in connected speech, and the final 'loin' requires a precise /ɔɪ/ diphthong that can blur when spoken quickly. Additionally, the two-syllable-then-diphthong rhythm can make the word feel like a three-syllable sequence if you over-articulate. Focus on clean syllable boundaries and stress.
A unique aspect is the enduring 'l' linkage between the 'der' and 'loin' segments; the /l/ sound anchors the transition into the /ɔɪ/ diphthong. Avoid inserting a break or 'lur' sound between 'der' and 'loin'; keep the transition smooth: /ˈtɛn.dɚˌlɔɪn/. The stress remains predominantly on the first syllable, with a mild secondary emphasis on the 'loin' portion in slower, careful speech.
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US: rhotic /ɹ/ is implied in 'tender'; UK/AU: /ɹ/ is weaker or non-rhotic; vowel length in 'ten' may be shorter in rapid speech. Vowel quality: US /æ/ vs UK /e// æ in fast speech; /ɔɪ/ is a stable diphthong in all accents. IPA references: US /ˈtɛn.dɚˌlaɪn/, UK /ˈten.dəˌlaɪn/, AU /ˈten.dəˌlaɪn/. Emphasize rhotics, tongue position, and lip rounding differences.
Tenderloin derives from early English culinary terms describing a soft, tender portion of meat. The word combines 'tender' (from Old French tendre, Latin tendere 'to stretch, strain' — connoting softness or delicacy) with 'loin' (from Old English lun, related to Latin lucerna? no; rather Germanic root for flank). The cut has long been heralded in French cuisine as filet mignon and in English-speaking kitchens as the most delicate muscle of the animal. In culinary literature from the 18th century onward, 'tenderloin' became a standard label for the central, tender portion of beef or pork. The metaphorical use to describe the central, sensitive part of a matter appears in English around the late 19th to early 20th century, aligning with the phrase “the heart” or “the core.” First known written uses in recipes and menus appear in 1700s cookbooks, with broader spread in American culinary and restaurant contexts by the 1800s. The term has since been adopted in other domains to denote essential, delicate, or highly prized components, preserving its literal culinary origin while extending to metaphorical significance.
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Words that rhyme with "Tenderloin"
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