Ingredient:Pork tenderloin - Revision history

Korostysh: Undo imported revision 161 by user wikipedia>Unknown user

2026-10-16T15:21:32Z

Undo imported revision 161 by user wikipedia>Unknown user

← Older revision		Revision as of 15:21, 16 October 2026
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	[[File:~~Pork_tenderloin~~.~~jpg~~\|thumb\|right\|300px\|Raw, lean pork tenderloin]]		[[File:Poledwiczka wieprzowa.JPG\|thumb\|right\|300px\|Raw, lean pork tenderloin]]
	~~[[File:American Pork Cuts.svg\|thumb\|right\|300px\|A butcher diagram showing standard American pork cuts. The tenderloin runs along the spine.~~]]
	Pork tenderloin is a long, narrow, and incredibly lean muscle that runs along the spine. Because it does very little work, it is the most tender cut on the animal, but its lack of fat means it can dry out quickly if overcooked.		Pork tenderloin is a long, narrow, and incredibly lean muscle that runs along the spine. Because it does very little work, it is the most tender cut on the animal, but its lack of fat means it can dry out quickly if overcooked.

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	- A fantastic, lean alternative to chicken breast for meal prep and high-protein bowls.		- A fantastic, lean alternative to chicken breast for meal prep and high-protein bowls.
	- Often sliced into medallions, pounded thin, and pan-fried.		- Often sliced into medallions, pounded thin, and pan-fried.

	~~== See Also ==~~
	* [[Ingredient:Pork_chop]]
	* [[Ingredient:Pork_shoulder]]

	[[Category:Ingredients]]		[[Category:Ingredients]]
	[[Category:Proteins]]		[[Category:Proteins]]
	[[Category:Meat]]		[[Category:Meat]]

Korostysh: 1 revision imported

2026-10-16T15:13:24Z

1 revision imported

← Older revision		Revision as of 15:13, 16 October 2026
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wikipedia>Unknown user at 15:13, 16 October 2026

2026-10-16T15:13:24Z

← Older revision		Revision as of 15:13, 16 October 2026
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	[[File:~~Poledwiczka wieprzowa~~.~~JPG~~\|thumb\|right\|300px\|Raw, lean pork tenderloin]]		[[File:Pork_tenderloin.jpg\|thumb\|right\|300px\|Raw, lean pork tenderloin]]
			[[File:American Pork Cuts.svg\|thumb\|right\|300px\|A butcher diagram showing standard American pork cuts. The tenderloin runs along the spine.]]
	Pork tenderloin is a long, narrow, and incredibly lean muscle that runs along the spine. Because it does very little work, it is the most tender cut on the animal, but its lack of fat means it can dry out quickly if overcooked.		Pork tenderloin is a long, narrow, and incredibly lean muscle that runs along the spine. Because it does very little work, it is the most tender cut on the animal, but its lack of fat means it can dry out quickly if overcooked.

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	- A fantastic, lean alternative to chicken breast for meal prep and high-protein bowls.		- A fantastic, lean alternative to chicken breast for meal prep and high-protein bowls.
	- Often sliced into medallions, pounded thin, and pan-fried.		- Often sliced into medallions, pounded thin, and pan-fried.

			== See Also ==
			* [[Ingredient:Pork_chop]]
			* [[Ingredient:Pork_shoulder]]

	[[Category:Ingredients]]		[[Category:Ingredients]]
	[[Category:Proteins]]		[[Category:Proteins]]
	[[Category:Meat]]		[[Category:Meat]]

Korostysh at 04:18, 16 October 2026

2026-10-16T04:18:34Z

← Older revision		Revision as of 04:18, 16 October 2026
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	[[File:~~Pork_tenderloin~~.~~jpg~~\|thumb\|right\|300px\|Raw, lean pork tenderloin]]		[[File:Poledwiczka wieprzowa.JPG\|thumb\|right\|300px\|Raw, lean pork tenderloin]]
	Pork tenderloin is a long, narrow, and incredibly lean muscle that runs along the spine. Because it does very little work, it is the most tender cut on the animal, but its lack of fat means it can dry out quickly if overcooked.		Pork tenderloin is a long, narrow, and incredibly lean muscle that runs along the spine. Because it does very little work, it is the most tender cut on the animal, but its lack of fat means it can dry out quickly if overcooked.

Korostysh: Created page with "Raw, lean pork tenderloin Pork tenderloin is a long, narrow, and incredibly lean muscle that runs along the spine. Because it does very little work, it is the most tender cut on the animal, but its lack of fat means it can dry out quickly if overcooked. == Nutritional Information == ''Values based on a standard 100g (3.5 oz) serving of raw pork tenderloin.'' {| class="wikitable" ! Nutrient !! Amount |- | '''Calories''' ||..."

2026-10-16T04:15:17Z

Created page with "thumb|right|300px|Raw, lean pork tenderloin Pork tenderloin is a long, narrow, and incredibly lean muscle that runs along the spine. Because it does very little work, it is the most tender cut on the animal, but its lack of fat means it can dry out quickly if overcooked. == Nutritional Information == ''Values based on a standard 100g (3.5 oz) serving of raw pork tenderloin.'' {| class="wikitable" ! Nutrient !! Amount |- | '''Calories''' ||..."

New page

[[File:Pork_tenderloin.jpg|thumb|right|300px|Raw, lean pork tenderloin]]
Pork tenderloin is a long, narrow, and incredibly lean muscle that runs along the spine. Because it does very little work, it is the most tender cut on the animal, but its lack of fat means it can dry out quickly if overcooked.

== Nutritional Information ==
''Values based on a standard 100g (3.5 oz) serving of raw pork tenderloin.''

{| class="wikitable"
! Nutrient !! Amount
|-
| '''Calories''' || 143 kcal
|-
| '''Protein''' || 21.1 g
|-
| '''Total Fat''' || 5.8 g
|-
| '''Saturated Fat''' || 2.1 g
|-
| '''Carbohydrates''' || 0 g
|-
| '''Sodium''' || 53 mg
|}

== Culinary Uses ==
- Perfect for quick, high-heat cooking methods like pan-searing or roasting at high temperatures.
- A fantastic, lean alternative to chicken breast for meal prep and high-protein bowls.
- Often sliced into medallions, pounded thin, and pan-fried.

[[Category:Ingredients]]
[[Category:Proteins]]
[[Category:Meat]]