A 4-ounce portion of pork tenderloin contains 136 calories, 0 grams of carbohydrates, 23.3 grams of protein, and 3.99 grams of fat, of which 2.2 grams are monounsaturated and polyunsaturated fats, according to the USDA.
Is pork tenderloin an excellent way to lose weight?
Pork tenderloin, for example, is a lean cut that provides protein with less calories, making it a smart choice for weight loss. When it comes to losing weight, it’s critical to keep track of how many calories you’re consuming, as well as ensuring that you’re receiving a proper balance of carbs, fat, and protein.
How many calories and carbs does pork tenderloin have?
Pork Tenderloin (1 oz, boneless, raw (yield after cooking)) has 0 grams of total carbohydrates, 0 grams of net carbohydrates, 0.8 grams of fat, 5 grams of protein, and 28 calories.
What is the weight of a slice of pork tenderloin?
2 to 3 servings
Tenderloin is a great piece of meat for city cooks who like pork. It’s easy to get in most meat departments and butcher stores, and it’s cheap, low-fat, and compact, making it excellent for small families. It’s also simple and quick to prepare, making it ideal for midweek dinners.
The tenderloin comes from the section of the animal below the ribs and is offered as a loin pork chop when slaughtered with the nearby bone.
The tenderloin is a boneless fillet that weighs only 12 to 14 ounces per.
One normally serves 2 to 3 people because it is roughly 8 inches long, 2 inches wide, and tapered at one end.
The meat is tender, lean, and mild-flavored, with about the same fat content as a boneless, skinless chicken breast.
The fillet can be chopped into thick medallions and sauted or grilled, but when served whole, it makes a great weeknight centerpiece.
Because this piece of flesh is small and low in fat, it is easy to overcook, resulting in dry, flavorless meat.
However, with a little care, a pork tenderloin can become a regular supper option.
Pig tenderloin is far less expensive than most premium pork cuts, costing around $8.00 per pound.
Most tenderloins weigh around a pound each and are offered in plastic vacuum packs two to a package.
Because they’re perishable, buy them only a day or two before cooking, or freeze them until you’re ready to use them.
This dish serves 2 to 3 people; however, if you want to feed more people, simply increase the amount of tenderloins and cook them all at the same time.
Ingredients
- 1 pork tenderloin (about 1 pound)
- 2 tablespoons canola or olive oil
- Ingredients in the rub:
- 1 tablespoon sea salt and 2 teaspoons Aleppo pepper (a mild, smokey pepper) OR
- 2 garlic cloves, pressed, combined with 1 tablespoon sea salt and 1 teaspoon freshly ground black pepper OR
- 1 teaspoon cumin, 1 tablespoon sea salt, 1 teaspoon black pepper, freshly ground OR
- 1 teaspoon of salt and pepper, plus any extra savory spice
Directions
- Remove the silver skin using a sharp knife if the butcher didn’t do it for you.
- Rub the pork tenderloin with a mixture of spices or other aromatics, as well as salt and pepper.
- Preheat the oven to 400F and position the rack in the middle.
- Add 2 tablespoons olive oil or canola oil to an oven-safe saut pan or skillet (do not use non-stick) and heat over medium high heat until the oil shimmers but does not smoke.
- Brown the seasoned entire tenderloin on all sides in the pan. It will take approximately 6 minutes to complete this task. Don’t be in a hurry.
- When the pan is sufficiently browned, place it in the hot oven and cook for 8 to 10 minutes.
- Check the tenderloin’s internal temperature using an instant meat thermometer by inserting the thermometer into the thickest section of the meat. Your goal is to reach a temperature of 140 degrees Fahrenheit inside your body. Meat will be medium rare or slightly pink as a result of this method.
- Allow to cool for 10 minutes after removing from the oven.
- Serve by slicing into one-inch thick slices.
Because tenderloins taper at one end, one end of the piece may be cooked more thoroughly than the other. Another reason to avoid overcooking the entire piece is because of this.
Pork tenderloins respond nicely to marinades as well, but don’t leave them in for more than two hours before cooking because the meat is delicate and can get mushy.
Thick slices of roasted pork tenderloin can be served alongside your favorite veggies or on top of a green salad. To use as the main element in a sandwich, slice the meat into thin pieces.
Tip: To dress up a plain pork tenderloin, saut some sliced apples in a little butter until they soften and brown a touch on the edges. Serve as a side dish with roasted sweet potatoes or bitter greens while the tenderloin is in the oven.
What are the carbohydrates in grilled pork tenderloin?
Pork roast, tenderloin, fresh, no visible fat eaten (3 ounce) contains 0g total carbs, 0g net carbs, 4.7g fat, 24g protein, and 145 calories.
Is pork tenderloin good for you?
Pork tenderloin is an excellent choice if you’re looking for a lean protein to add in your diet or simply crave some healthy meat. It has a low fat content, a high protein content, and is abundant in B vitamins and selenium.
Is pork tenderloin better than chicken breast in terms of health?
Grilled skinless chicken breast has 128 calories, 2.69 grams of fat, and 26 grams of protein per 3-ounce serving. 3 ounces of broiled pork tenderloin, on the other hand, provides 171 calories, 7 grams of fat, and 25 grams of protein.
