n. 腰部嫩肉, 里脊肉

Tenderloin \Ten"der*loin`\, n.
1. A strip of tender flesh on either side of the vertebral
column under the short ribs, in the hind quarter of beef
and pork. It consists of the psoas muscles.

2. In New York City, the region which is the center of the
night life of fashionable amusement, including the
majority of the theaters, etc., centering on Broadway. The
term orig. designates the old twenty-ninth police
precinct, in this region, which afforded the police great
opportunities for profit through conniving at vice and
lawbreaking, one captain being reported to have said on
being transferred there that whereas he had been eating
chuck steak he would now eat tenderlion. Hence, in some
other cities, a district largely devoted to night
amusement, or, sometimes, to vice.
[Webster 1913 Suppl.]