tenderloin

American Heritage® Dictionary of the English Language, Fourth Edition

1. n. The tenderest part of a loin of beef, pork, or similar cut of meat.
2. n. A city district notorious for vice and graft.

Century Dictionary and Cyclopedia

1. n. That part of the loin of beef which is tenderer than the rest, in consequence of the softness or fineness of the muscular fiber; the psoas muscle of the ox and some other animals used as meat; the fillet; the undercut. In the tenderloin steak, as usually cut, the bone left in is one lateral half of a lumbar vertebra, of which the long slender bone which separates the tenderloin from the rest of the meat is the transverse process. The tenderloin lies close to the backbone, on the ventral side.

Wiktionary

1. n. The tenderest part of a loin of meat, especially of pork or beef

GNU Webster's 1913

1. n. 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. n. 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.

WordNet 3.0

1. n. the tender meat of the loin muscle on each side of the vertebral column
2. n. a city district known for its vice and high crime rate