How Many Calories in Pork Tenderloin?

109
calories per 100g
109 calories per 100g serving (100g)
20.9gProtein
0.0gCarbs
2.2gFat
0.0gFibre
grams
109kcal
20.9gprotein
0.0gcarbs
2.2gfat
0.0gfibre

A pork tenderloin contains 109 calories per 100g. A typical 100g serving (100g) provides about 109 calories. Pork Tenderloin is moderate in calories and is a good source of protein.

Sharing with pets? Check whether pork tenderloin is safe for your dog or safe for your cat before offering any.

Pork Tenderloin Nutrition Facts

NutrientPer 100gPer serving (100g)
Calories109 kcal109 kcal
Protein20.9g20.9g
Carbohydrates0.0g0.0g
of which Sugars0.0g0.0g
Fat2.2g2.2g
of which Saturates0.7g0.7g
Fibre0.0g0.0g
Sodium53.0mg53mg
Potassium399.0mg399mg
Calcium5.0mg5mg
Iron1.0mg1.0mg
Vitamin C0.0mg0.0mg
Vitamin A0.0µg0µg

Frequently Asked Questions

How many calories in pork tenderloin per 100g?

Pork Tenderloin contains 109 calories per 100g, based on USDA reference data.

Is pork tenderloin high in calories?

A 100g serving of pork tenderloin (100g) has around 109 calories — roughly 5% of a 2,000-calorie daily intake.

Is pork tenderloin good for weight loss?

At 109 calories per 100g, pork tenderloin is relatively low in calories and can fit well into a weight-loss diet. A 100g serving provides about 109 calories.

How much protein is in pork tenderloin?

Pork Tenderloin contains 20.9g of protein per 100g.

Similar Foods

Chicken, Broiler, Rotisserie, Bbq — 144 kcalChicken, Broilers or Fryers, Meat and Skin and Giblets and Neck, Raw — 213 kcalChicken, Broilers or Fryers, Meat and Skin and Giblets and Neck, Cooked — 291 kcalChicken, Broilers or Fryers, Meat and Skin and Giblets and Neck, Cooked — 272 kcalChicken, Broilers or Fryers, Meat and Skin and Giblets and Neck, Roasted — 234 kcalChicken, Broilers or Fryers, Meat and Skin and Giblets and Neck, Stewed — 216 kcal

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Nutrition data sourced from the USDA FoodData Central database (public domain, CC0 1.0). Values are per 100g unless stated. Figures may vary slightly depending on preparation method and ripeness.