A pork tenderloin is a great cut of meat to have on hand for an easy weekend and/or week day meal. It pairs well with rice and/or potatoes and/or a decadent green salad. However, the original pork tenderloin needs a few spices—-or should you pick Peppercorn Pork Tenderloin or Apple Bourbon Tenderloin?
Many pork tenderloins are vacuum-sealed with flavorings like these listed above. These pre-spiced/flavored packs are convenient but they are also full of artificial ingredients and high in sodium. When pork tenderloin is packaged in these marinades for a week or more, the pork can also take on a soft, mushy texture. If the package notes that the pork tenderloin is ‘injected’ with added solution, one can expect even more salt content.
If you’re choosing pork tenderloin for the dinner table this season, choose the plain tenderloin. Preparing the original pork tenderloin will be just as easy. Rub it with olive oil and cracked black peppercorns, sea salt or pink Himalayan salt.
If you want to try a flavored tenderloin, read the fine print (especially the sodium content). If you’re choosing a pork tenderloin that has been marinated, be sure to look for pork tenderloins with 200mg of sodium or less per serving.
Which pork tenderloin will you serve this season?
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