Pork, fresh, loin, tenderloin, separable lean and fat, cooked, roasted

Whole food · Pork Products

Photo: Wikipedia

This is the lean, tender cut from the center of the pork loin, prized for its mild flavor and fine-grained texture. When roasted, it develops a delicate golden crust while remaining juicy and succulent inside. It's a nutritional powerhouse, delivering an impressive 26 grams of high-quality protein per 100 grams with virtually no carbohydrates.

Full nutrition (scales with serving)

FAQ

How do I prevent my roasted pork tenderloin from drying out?
The key is not to overcook it. Use an instant-read thermometer and remove it from the oven when the internal temperature reaches 145°F (63°C). Let it rest for 5-10 minutes before slicing; the temperature will rise a few degrees, and the juices will redistribute.

What's the best way to add flavor to this mild cut?
Marinating for at least 30 minutes (or up to 24 hours in the fridge) is excellent. Dry rubs with spices like paprika, garlic powder, and cumin also work well. For a quick flavor boost, sear it in a hot pan before finishing in the oven to create a tasty crust.

Is pork tenderloin the same as pork loin?
No, they are different. The tenderloin is a small, narrow, very tender muscle from under the loin. A pork loin is a much larger, wider roast from the back. Tenderloin cooks much faster and is generally more tender.