Pork, fresh, loin, tenderloin, separable lean only, with added solution, cooked, roasted
Whole food · Pork Products
Photo: Wikipedia
This is a lean cut of pork loin, specifically the tenderloin, that has been roasted after being treated with a solution to enhance moisture and flavor. It offers a mild, subtly sweet pork flavor with a tender, fine-grained texture that can become slightly dry if overcooked. Nutritionally, it's a powerhouse of high-quality protein with minimal fat and virtually no carbohydrates.
Calorie split: 74% protein · 1% carbs · 24% fat
↓ Full nutrition💚 Why it's loved
People love it for its incredible versatility and lean profile, allowing it to absorb marinades and spices beautifully while serving as a healthy canvas for countless dishes. Its quick cooking time and reliable tenderness make it a weeknight dinner staple.
⚠️ Watch-outs & how to enjoy it better
The primary downside is its leanness, which means it can dry out and become tough if overcooked, requiring careful temperature monitoring. Those monitoring sodium intake should be aware that the added solution often contains salt; look for low-sodium versions or rinse the meat briefly before cooking.
Key benefits
- Excellent source of complete protein for muscle maintenance and repair.
- Very low in fat and calories, making it ideal for lean protein-focused diets.
- Rich in B vitamins, particularly thiamine (B1) and niacin (B3), which support energy metabolism.
- Contains minerals like selenium and phosphorus, important for immune function and bone health.
- A versatile, mild-flavored base that pairs well with a wide variety of seasonings and cuisines.
🍽️ Popular dishes
🌍 Where it's eaten
💡 Did you know?
Pork tenderloin is one of the most tender cuts of meat on any animal, but it's also one of the leanest, containing less fat per gram than a skinless chicken breast.
Full nutrition (USDA data · scales with serving)
| Water | 73.1 g |
| Energy | 116 kcal |
| Energy | 486 kj |
| Protein | 21.6 g |
| Total lipid (fat) | 3.1 g |
| Ash | 1.9 g |
| Carbohydrate, by difference | 0.31 g |
| Fiber, total dietary | 0.00 g |
| Total Sugars | 0.00 g |
| Calcium, Ca | 5.0 mg |
| Iron, Fe | 0.98 mg |
| Magnesium, Mg | 25.0 mg |
| Phosphorus, P | 316 mg |
| Potassium, K | 567 mg |
| Sodium, Na | 231 mg |
| Zinc, Zn | 2.0 mg |
| Copper, Cu | 0.11 mg |
| Manganese, Mn | 0.01 mg |
| Selenium, Se | 45.7 ug |
| Vitamin C, total ascorbic acid | 0.00 mg |
| Thiamin | 0.79 mg |
| Riboflavin | 0.36 mg |
| Niacin | 7.4 mg |
| Pantothenic acid | 0.84 mg |
| Vitamin B-6 | 0.61 mg |
| Folate, total | 0.00 ug |
| Folic acid | 0.00 ug |
| Folate, food | 0.00 ug |
| Folate, DFE | 0.00 ug |
| Choline, total | 73.5 mg |
| Betaine | 3.6 mg |
| Vitamin B-12 | 0.47 ug |
| Vitamin B-12, added | 0.00 ug |
| Vitamin A, RAE | 0.00 ug |
| Retinol | 0.00 ug |
| Carotene, beta | 0.00 ug |
| Carotene, alpha | 0.00 ug |
| Cryptoxanthin, beta | 0.00 ug |
| Vitamin A, IU | 0.00 iu |
| Lycopene | 0.00 ug |
| Lutein + zeaxanthin | 0.00 ug |
| Vitamin E (alpha-tocopherol) | 0.07 mg |
| Vitamin E, added | 0.00 mg |
| Vitamin D (D2 + D3), International Units | 9.0 iu |
| Vitamin D (D2 + D3) | 0.20 ug |
| Vitamin D3 (cholecalciferol) | 0.20 ug |
| Vitamin K (phylloquinone) | 0.00 ug |
| Vitamin K (Dihydrophylloquinone) | 0.00 ug |
| Alcohol, ethyl | 0.00 g |
| Caffeine | 0.00 mg |
| Theobromine | 0.00 mg |
Fat & fatty acid profile (per 100g)
| Fatty acids, total saturated | 1.1 g |
| SFA 4:0 | 0.00 g |
| SFA 6:0 | 0.00 g |
| SFA 8:0 | 0.00 g |
| SFA 10:0 | 0.00 g |
| SFA 12:0 | 0.00 g |
| SFA 14:0 | 0.04 g |
| SFA 15:0 | 0.00 g |
| SFA 16:0 | 0.66 g |
| SFA 17:0 | 0.01 g |
| SFA 18:0 | 0.37 g |
| SFA 22:0 | 0.00 g |
| Fatty acids, total monounsaturated | 1.2 g |
| MUFA 14:1 | 0.00 g |
| MUFA 15:1 | 0.00 g |
| MUFA 16:1 | 0.07 g |
| MUFA 17:1 | 0.00 g |
| MUFA 18:1 | 1.1 g |
| MUFA 18:1 c | 1.1 g |
| MUFA 20:1 | 0.02 g |
| MUFA 22:1 | 0.00 g |
| Fatty acids, total polyunsaturated | 0.46 g |
| PUFA 18:2 | 0.38 g |
| PUFA 18:2 n-6 c,c | 0.37 g |
| PUFA 18:3 | 0.01 g |
| PUFA 18:3 n-3 c,c,c (ALA) | 0.01 g |
| PUFA 18:3 n-6 c,c,c | 0.00 g |
| PUFA 18:4 | 0.00 g |
| PUFA 20:2 n-6 c,c | 0.01 g |
| PUFA 20:3 | 0.00 g |
| PUFA 20:4 | 0.05 g |
| PUFA 20:5 n-3 (EPA) | 0.00 g |
| PUFA 22:5 n-3 (DPA) | 0.00 g |
| PUFA 22:6 n-3 (DHA) | 0.00 g |
| Fatty acids, total trans | 0.03 g |
| Fatty acids, total trans-monoenoic | 0.02 g |
| TFA 18:1 t | 0.02 g |
| TFA 18:2 t,t | 0.01 g |
| Cholesterol | 57.0 mg |
Amino acid profile (per 100g)
| Tryptophan | 0.23 g |
| Threonine | 0.97 g |
| Isoleucine | 1.1 g |
| Leucine | 1.8 g |
| Lysine | 2.0 g |
| Methionine | 0.59 g |
| Cystine | 0.25 g |
| Phenylalanine | 0.91 g |
| Tyrosine | 0.82 g |
| Valine | 1.1 g |
| Arginine | 1.4 g |
| Histidine | 0.93 g |
| Alanine | 1.3 g |
| Aspartic acid | 2.1 g |
| Glutamic acid | 3.5 g |
| Glycine | 0.97 g |
| Proline | 0.87 g |
| Serine | 0.93 g |
| Hydroxyproline | 0.06 g |
FAQ
What does 'with added solution' mean?
It means the meat was injected or marinated in a liquid blend (often containing water, salt, phosphates, and sometimes flavorings) to increase moisture, yield, and tenderness during cooking.
How do I prevent roasted pork tenderloin from drying out?
Use a meat thermometer and pull it from the oven when the internal temperature reaches 145°F (63°C). Let it rest for 5-10 minutes before slicing, as the temperature will rise slightly and juices will redistribute.
Is this cut suitable for a low-sodium diet?
It can be, but check the label. The added solution often contains sodium. Opt for 'no solution added' or 'natural' varieties, and season with salt-free herbs and spices.
Nutrient density (calculated · NRF9.3)
Nutrient Rich Foods index: beneficial nutrients (protein, fiber, vitamins, minerals) minus saturated fat, added sugar & sodium, per 100 kcal.
NRF9.3 index — Fulgoni, Keast & Drewnowski, 2009. Computed from USDA nutrients.
Weight-loss friendliness (composite index)
Energy density 1.16 kcal/g · 75% calories from protein · 0.0 g fiber · 0.0 g sugar per 100 g.
Composite of energy density (Rolls et al., 1999), protein & fiber satiety, minus sugar. A calculated heuristic — ranks satiety-per-calorie, not a clinical measure.
Dietary load (calculated from USDA values)
Potential renal acid load. Positive = acid-forming, negative = alkaline-forming.
Sodium-to-potassium ratio: 0.41 (lower is better — aim for ≤ 1)
Sodium:potassium per WHO potassium guidance. Computed from USDA nutrients.