Calories in Pork loin, tenderloin

What makes pork loin so powerful?

The pork tenderloin comes from the psoas major muscle, a deep tissue running along the central spine of the pig. Because this muscle bears almost no weight and performs minimal work during the animal's life, it develops very little dense connective tissue, resulting in its famously tender texture. Unlike heavily worked muscles like the shoulder, the psoas major also stores minimal intramuscular fat, or marbling. This anatomical reality is why pork tenderloin contains just 3.9 grams of fat per 100 grams, a figure that rivals skinless chicken breast. In the mid-to-late twentieth century, consumer demand for leaner meats drove significant changes in pig breeding. Farmers selectively bred pigs to yield larger, leaner carcasses, dramatically reducing the overall fat content of pork over just a few decades. Consequently, modern pork tenderloin became a staple for health-conscious consumers. However, this extreme leanness comes with a culinary trade-off: without insulating fat, the muscle fibers dry out rapidly when exposed to high heat. The meat's minimal collagen means it lacks the structural buffer that keeps fattier cuts juicy during prolonged cooking, making precise temperature control essential.