Protein
Pork tenderloin
Nutrition facts
Serving: 120 g
| Nutrient | Per serving | % DV |
|---|---|---|
| Calories | 172 kcal | |
| Protein | 31.4 g | |
| Carbs | 0 g | |
| Fibre | 0 g | 0 % |
| Sugars | 0 g | 0 % |
| Fat | 4.2 g | 6 % |
| Saturated fat | 1.4 g | 7 % |
| Sodium | 68 mg | 3 % |
| Thiamin (B1) | 1 mg | 95 % |
| Selenium | 46 µg | 83 % |
| Niacin (B3) | 9 mg | 56 % |
| Vitamin B6 | 1 mg | 52 % |
Values per serving, calculated from the USDA FoodData Central (SR Legacy).
What the label does not say
- Tenderloin is the leanest cut of pork, comparable to chicken breast for fat and calories.
- Pork is the meat richest in thiamine (vitamin B1): one portion covers 95% of the daily value, far more than beef or poultry.
Preparation
Health Canada recommends 71°C (160°F) at the centre for pork, whether a whole cut like tenderloin or ground; the 63°C (145°F) with a rest time found in some recipes is the American rule.
Sources
- Pork, fresh, loin, tenderloin, separable lean only, cooked, roasted
- USDA FoodData Central, SR Legacy (Pork, fresh, loin, tenderloin, separable lean only, cooked, roasted)
- NIH Office of Dietary Supplements, Thiamine fact sheet
- Canadian Food Inspection Agency, safe cooking temperatures for pork
- Health Canada, Safe Internal Cooking Temperatures (canada.ca)
Educational information: it does not replace the advice of a health professional, especially if you take medication, are pregnant or are breastfeeding.