Tag: Pork fillet

Pork tenderloin, known as pork fillet, is celebrated by chefs and home cooks for its exceptional tenderness and lean profile. This delicate muscle, rarely used by the pig, is a nutrient-dense protein source that cooks quickly and absorbs flavors beautifully.

According to the National Pork Board, pork tenderloin—also known as pork fillet—is certified as heart-healthy by the American Heart Association. This cut of pork is frequently confused with fattier options, but it's actually one of the leanest proteins available.

According to the National Pork Board, pork tenderloin is certified as an extra-lean cut of meat. Pork fillet and pork tenderloin are actually the same cut of meat, meaning they have a comparable fat content and nutritional profile. This article will explore the specifics of this versatile, lean pork cut.

According to research by Monash University, the global authority on FODMAPs, plain meat is naturally low in FODMAPs. Therefore, the simple answer is yes, pork fillet is low in FODMAP, as long as it is unseasoned and unmarinated.

A certification by the American Heart Association confirms pork tenderloin meets strict criteria for low saturated fat content. This certification provides strong evidence that pork is indeed a low-fat option, which often surprises those who link pork with high-fat content.