Ingredient:Pork tenderloin: Difference between revisions
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[[File: | [[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. | ||
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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. | ||
[[Category:Ingredients]] | [[Category:Ingredients]] | ||
[[Category:Proteins]] | [[Category:Proteins]] | ||
[[Category:Meat]] | [[Category:Meat]] | ||
Latest revision as of 15:21, 16 October 2026
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.
| 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.
