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Per 100g
Nutrition data source: USDA FoodData Central
Common measurement equivalents in grams
Yes, pork tenderloin is one of the healthiest meat options available, often compared to skinless chicken breast for its leanness. It is low in calories and fat while providing high-quality protein, B vitamins, and essential minerals like selenium and zinc.
A 100g serving of raw pork tenderloin contains approximately 20.39g of protein. This makes it an excellent source of complete protein, which is vital for muscle repair, growth, and maintaining a healthy immune system.
Pork tenderloin is an excellent choice for weight loss because it is very nutrient-dense but low in calories, containing only 106 calories per 100g. Its high protein content also helps increase satiety, which can reduce overall calorie intake throughout the day.
Yes, pork tenderloin is highly keto-friendly as it contains zero carbohydrates. While it is a leaner cut, it can be easily integrated into a ketogenic diet by cooking it with healthy fats like olive oil, butter, or lard.
Raw, unprocessed pork tenderloin is naturally gluten-free. However, if you are buying pre-marinated or seasoned tenderloins from a grocery store, you must check the label as some marinades and spice rubs contain gluten-based additives.
The USDA recommends cooking pork tenderloin to an internal temperature of 145°F (63°C), followed by a three-minute rest period. At this temperature, the meat is safe to eat and remains juicy, even if it shows a slight hint of pink in the center.
Because it is so lean, pork tenderloin dries out quickly if overcooked. The best method is to sear it in a hot pan to develop flavor, then finish it in the oven until it reaches 145°F, and always let it rest for 5-10 minutes before slicing.
raw pork tenderloin is a versatile ingredient found in cuisines around the world. With 106 calories per 100g and 20.39 grams of protein, it's a nutritious addition to many dishes.
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Browse recipes →Raw pork tenderloin can be safely stored in the refrigerator for 3 to 5 days. For maximum freshness, keep it in its original packaging or an airtight container in the coldest part of the fridge.
Yes, you can freeze raw pork tenderloin for 4 to 6 months for optimal quality. To prevent freezer burn, wrap it tightly in plastic wrap or foil and place it inside a heavy-duty freezer bag or use a vacuum sealer.
Pork tenderloin is a small, thin, boneless cut that is extremely tender and cooks quickly. Pork loin is a much larger, wider cut that can be bone-in or boneless; it is tougher than the tenderloin and usually requires longer roasting or grilling times.
Yes, it is best to trim the silverskin, which is the tough, silvery-white connective tissue on the surface of the meat. Unlike fat, silverskin does not melt during cooking and remains tough and chewy, which can affect the texture of your dish.