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HORMEL ALWAYS TENDER, Pork Tenderloin, Teriyaki-Flavored |
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HORMEL ALWAYS TENDER, Pork Tenderloin, Teriyaki-Flavored (USDA#10852) |
| Serving Size 4 oz |
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| Water 71g |
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| Calories 119 |
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| Energy 499kj |
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| Protein 18g |
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| Total Fat 3g |
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| Ash 2g |
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| Total Carbohydrates 4g |
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| Sugars 3g |
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| Calcium, Ca 7mg |
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| Iron, Fe 1mg |
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| Magnesium, Mg 22mg |
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| Potassium 536mg |
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| Sodium 413mg |
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| Zinc, Zn 1mg |
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| Copper, Cu 0mg |
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| Vitamin C, total ascorbic acid 2mg |
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| Vitamin A, IU 0IU |
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| Fatty acids, total saturated 1g |
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| 12:0 0g |
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| 14:0 4g |
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| 16:0 0g |
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| 18:0 0g |
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| Fatty acids, total monounsaturated 1g |
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| 16:1 undifferentiated 8g |
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| 18:1 undifferentiated 1g |
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| Fatty acids, total polyunsaturated 0g |
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| 18:2 undifferentiated 0g |
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| 18:3 undifferentiated 2g |
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| Cholesterol 46mg |
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HORMEL ALWAYS TENDER, Pork Tenderloin, Teriyaki-Flavored usda nutrition - Related Content |
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Pork Tenderloin
The tenderloin is the leanest and most tender cut of pork. It is located along the bottom of the loin, starting in the center cut and running back ... |
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PORK Cooking Temperatures and Times
Oven cooked at 350°F
Cut
Weight
Meat Thermometer Reading
Approximate Cooking Time (Minutes per pound)
Fresh pork
Crown ... |
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| Pork Recipes |
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Tenderness Tips
Avoid freezing whenever possible to eliminate moisture loss that occurs during thawing. The moisture loss in thawing results in less tender meat.
Keep pork ... |
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Checking doneness is accomplished in basically the same manner regardless of the cooking method you are using. While some methods are more accurate than others, there are ... |
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| The loin is located on both sides of the backbone starting at the shoulder and continuing back to the hind leg. It is the largest, most tender and leanest cut from the pig. Some ... |
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| A steak cut from the beef tenderloin, which is the inside muscle of the short loin. It is among the most desirable, tender, and expensive cuts of beef. The tenderloin makes an ... |
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| The skin of a pig that is deep-fried in lard to make light, crunchy chips. The chips are high in protein and contain no carbohydrates. They are available in flavors such as ... |
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| A long, cylindrical, boneless cut of meat from the loin section of beef, pork, veal, and lamb. The Tenderloin extends from the rib cage to the pelvis. It is very tender and is one ... |
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| A reference that can apply to several different cuts of pork used for roasting, referred to as: the loin roast, shoulder roast, butt roast, blade loin roast, pork tenderloin, ... |
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