Choose Lean Pork
Your guide to health and flavor.
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Pork tenderloin is one of the leanest, most tender cuts of pork.
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Find the proper pork cooking temperature and enjoy the flavor.
For flavorful, tender and juicy pork, cook lean whole muscle cuts (roasts, chops and tenderloin) until a meat thermometer reads 145° F (medium rare), followed by a 3-minute rest. Ground pork should always be cooked to 160° F.
Benefits of Lean Pork
8 cuts of pork meet USDA guidelines for “lean”*
Lean = less than 10g fat, 4.5g saturated fat and 95mg cholesterol per 100g of meat. Pork tenderloin and sirloin pork chop meet USDA guidelines for “extra lean.”*
Extra Lean = less than 5g total fat, 2g saturated fat and 95mg cholesterol per 100g of meat.
Pork tenderloin is a source of 11 key nutrients.**
Excellent source:
- protein
- thiamin
- riboflavin
- niacin
- vitamin B6
- vitamin B12
- selenium
- zinc
Good source:
- choline
- pantothenic acid
- phosphorous
Practice Portion Control
The average serving size of pork is 3 oz of boneless cooked meat (4 oz raw) – about the size of a deck of cards.
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Join Now*National Nutrient Database for Standard Reference, Release 23. Based on 3-ounce cooked servings (roasted or broiled), visible fat trimmed after cooking.
**U.S. Department of Agriculture, FoodData Central, 2019. Based on 3-ounce serving cooked pork. NDB# 10093. “Excellent” source: 20% or more of Daily Value; “Good” source: 10-19% of Daily Value.
