Pork tenderloin

Pork tenderloin is a lean, tender cut of meat often prepared by pounding it thin, breading it, and pan-frying it to a golden crisp. It is a staple in Midwestern American cuisine, particularly in states like Iowa and Indiana, and is also popular in German-inspired cooking. The dish is sometimes confused with pork schnitzel due to its similar preparation method.

🍽️ Nutrition at a glance

This dish is high in protein and relatively low in fat, especially compared to other fried cutlets. A typical serving provides essential nutrients like B vitamins, zinc, and selenium, with a calorie range of approximately 250-400 depending on the thickness of the breading and cooking oil used.

Nutrition breakdown

Calories	165 kcal
Protein	31 g
Carbs	0 g
Fat	3.5 g
Fiber	0 g
Sugar	0 g
Sodium	65 mg
Potassium	450 mg
Phosphorus	280 mg
Niacin (B3)	9 mg
Vitamin B6	0.7 mg
Vitamin B12	0.8 mcg
Selenium	42 mcg
Zinc	2.5 mg
Iron	1.2 mg

Per 1 serving (113 g, about 4 oz, cooked) · estimated, varies by recipe

💡 What's interesting

The pork tenderloin sandwich is a beloved regional icon in the American Midwest, often served on a bun where the meat dramatically overhangs the bread. Nutritionally, it offers a leaner alternative to beef-based fried cutlets, making it a popular choice for those seeking a high-protein meal with less saturated fat.