Don't mean to spam the forums with a simple question, but I'm curious whether pork tenderloin is actually as lean as advertised. It's quite cheap for a whole cut of meat and is delicious, so it usually ends up in my fridge.
As advertized, its protein to fat ratio is actually like 9 to 1. I eat it baked, and even without any trimmings, fully cooked it's tender and juicy like a medium-rare steak. It has the properties of a meat with a lot of fat in it to be honest.
A 4 oz serving is supposed to have only 4g of fat (for a meal's worth of protein!). Can it really be that lean?
EDIT: I was going off of the nutrition facts label from my grocer, but Google has the same information for this generically as well.
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Thread: Pork Tenderloin
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09-25-2020, 11:34 AM #1Registered User
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Pork Tenderloin
Bench: 350
Squat: 405
Deadlift: 505
"... But always, there remained, the discipline of steel!"
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09-25-2020, 12:55 PM #2Registered User
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No idea but I don't buy it anymore since I end up eating the whole thing in one sitting and feel like crap after. Same goes for those pre-cooked whole rotisserie chickens.
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09-26-2020, 02:19 PM #3Registered User
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I would be lying if I told you I haven't done the same lol.. However, I was surprised to find that I did not wake up heavier or bloated, after eating a huge portion. I had decided to make that one of my maintenance days but found that I continued to lose anyway.Originally Posted by air2fakie
Unlike rotisserie chicken though, it doesn't have fat-laden skin.Bench: 350
Squat: 405
Deadlift: 505
"... But always, there remained, the discipline of steel!"
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