Pork Tenderloin

Name: Pork tenderloin, the North American name for the long, narrow, tender, lean muscle that runs along the backbone of the pig. It is mild, cooks quickly, and the same cut as the pork fillet in Britain.

Description

Pork tenderloin has become one of the most popular cuts in the United States, since it is lean, tender, quick to cook, and available in convenient 400 to 600 g pieces, usually sold in pairs. Because the meat is so lean, it benefits from marinating and quick cooking, and goes well with fruit, mustard, herbs and spices.

It can be roasted whole, grilled, sliced into medallions, or stuffed and rolled, and is a favourite for weeknight dinners and entertaining. Pork tenderloin is not the same as pork loin, which is larger and wider.

Main nutrition value

Pork is a good source of high-quality protein, thiamin (vitamin B1), selenium, zinc, vitamin B6 and B12, and its fat content varies widely by cut, from very lean fillet to fatty belly. Pork tenderloin is as lean as skinless chicken breast, and low in saturated fat.

How best to be consumed

Pork tenderloin is cooked quickly, and rested.

1. Trim the silverskin, season or marinate, and sear all over in a hot pan.
2. Roast at 200°C for 15 to 25 minutes, until the thickest part reaches 63°C.
3. Let cooked meat rest for 3 to 5 minutes before slicing, so it stays juicy.
4. Slice into medallions, and serve with a pan sauce, or fruit chutney.
5. Grill over medium heat, turning, for about 15 to 20 minutes.

Overconsumption could cause…

Pork tenderloin is lean and healthy in moderation.

1. Parasites such as Trichinella and tapeworm, and hepatitis E virus, from undercooked pork, so cook pork thoroughly, to at least 63°C with a rest.
2. Higher risk of bowel (colorectal) cancer with regular high intake of red meat, which the World Health Organization's cancer agency classifies as probably carcinogenic, so many health bodies advise keeping red meat to about 350 to 500 g (cooked weight) a week. Pork is classed as a red meat by the cancer agency.
3. Dry meat from overcooking.
4. High salt (sodium), which can raise blood pressure over time, particularly in cured, canned and processed products. This applies to marinades, glazes and bacon wraps.

GroupsPorkMammals (red meat)High proteinLow sodiumFresh

Related foodsPork FilletPork ChopPork LoinPork Mince / Ground PorkPork ShoulderPork Leg

Wikipedia — Tenderloin, used for origin, naming and history: https://en.wikipedia.org/wiki/Tenderloin