National pork tenderloin (kg)

Pork tenderloin is a small, conical piece of meat that is lean. It is located in the lower back, just above the kidneys and below the loin. Properties and benefits: Pork tenderloin is recommended for proper muscle function, as it is a good source of protein. Its content of B vitamins helps with stress and depression. This type of meat is good for the proper functioning of the circulatory system and to prevent diabetes and arthritis. It contains Thiamine, which helps to assimilate carbohydrates in the body, and promotes the proper functioning of the nervous system. Pork tenderloin is also rich in iron, zinc, phosphorus, magnesium, and potassium. These minerals are necessary for regulating water in our body, the proper functioning of the nervous system and muscles, as well as our heart. It has B vitamins; B1 converts carbohydrates into energy; B6 combats stress and aids digestion; and B12 helps in the formation of red blood cells. It contains niacin, which reduces cholesterol and triglyceride levels. Its zinc content strengthens our immune system. Nutritional value per 100 grams: Calories 143 Total fat 3.5 g Saturated fat 1.2 g Cholesterol 73 mg Sodium 57 mg Potassium 421 mg Carbohydrates 0 g Dietary fiber 0 g Sugar 0 g Protein 26 g Storage and tips: Like all meat, it should be stored in the refrigerator in an airtight container and always taken out 1 hour before cooking. It is suitable for freezing, but if you are going to do so, it is best to cut it into pieces and wrap it in plastic wrap, separating the portions. Recipe and uses in the kitchen: Being such a tender and juicy meat, the best option is to grill it; It is best to cut the tenderloin into 2 cm pieces, you can marinate it and let it rest for about three hours. Heat a pan and when it is very hot, add the medallions. When they are well browned on both sides, coat them with sesame seeds. Serve with vegetables.