Raw Lean Pork Tenderloin
Lean pork tenderloin is a high-protein cut comparable in fat to skinless chicken breast. Raw pork must be cooked to a USDA-recommended minimum internal temperature (145°F with rest) to reduce risk of foodborne pathogens such as Trichinella, Salmonella, and Yersinia.
What it is
Raw lean pork tenderloin, a cut of skeletal muscle from the loin of domestic pig (Sus scrofa domesticus).
Source of protein in meals.
Why it's flagged
- raw meat foodborne pathogens if undercooked
What regulators actually say
"Cook all raw pork steaks, chops, and roasts to a minimum internal temperature of 145 °F as measured with a food thermometer before removing meat from the heat source."
"Pork, fresh, loin, tenderloin, separable lean only — nutrient data."
Regulatory status
United States — FDA
Whole food; meat is regulated by USDA-FSIS.
European Union — EFSA
Whole food.
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