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. The following certifications guarantee the quality of our products.
Nutritional values
Per about 1/3 of piece (125g)
| Calories 150 | % daily value | |
|---|---|---|
| Lipids 4.5 g | 6 % | |
| Saturated 1.5 g | 8 % | |
| + trans 0 g | ||
| Carbohydrates 1 g | ||
| Fibers 0 g | 0 % | |
| Sugars 0 g | 0 % | |
| Proteins | 26 g | |
| Cholesterol | 70 mg | |
| Sodium 520 mg | 23 % | |
| Potassium 450 mg | 13 % | |
| Calcium 10 mg | 1 % | |
| Iron 1.5 mg | 8 % | |
