Description
The tenderloin is the tenderest cut of pork. It comes from the back, between the loin and the buttock. It is cooked in its entirety, marinated or not. It can also be sliced into medallions or cubes as needed. It can be eaten rosé for more tenderness.
Nutritional values
Per about 1/3 of piece (125g)
| Calories 140 | % daily value | |
|---|---|---|
| Lipids 1.5 g | 2 % | |
| Saturated 0.5 g | 3 % | |
| + trans 0 g | ||
| Carbohydrates 6 g | ||
| Fibers 0 g | 0 % | |
| Sugars 4 g | 4 % | |
| Proteins | 24 g | |
| Cholesterol | 55 mg | |
| Sodium 500 mg | 22 % | |
| Potassium 400 mg | 9 % | |
| Calcium 10 mg | 1 % | |
| Iron 1.5 mg | 8 % | |
