Pork tenderloin has 117 grams of protein (per lb) and a pound of it is around 700 calories. In case you were getting sick of fish and chicken. You're welcome.
Maybe feel free to post other lesser known food hacks.
Ahem
Pork tenderloin has 117 grams of protein (per lb) and a pound of it is around 700 calories. In case you were getting sick of fish and chicken. You're welcome.
Maybe feel free to post other lesser known food hacks.
>hey guys wanna know a food hack?
>pork
>you're welcome 😉
kys
It tastes like shittier chicken breast to me. Denser, not as juicy, and more expensive. Pork flavor comes from it's fat
That's why you sear the meat first dumbass. It should be super juicy.
Chicken breast will always be juicier
Learn to season your food.
Tenderloin is juicy if you cook it right, you can cook it pink no problem. I agree that other parts need the fat though.
>cooking pork pink
a mistake
I don't live in India, so no
Do you soak yours in cola to extract the worms first or do you make dry extra welldone pork
I'll let you in on a secret that gets rid of all the worms without me having to do anything:
>Don't live in a third world shithole
Buy a whole beef tenderloin, cut it up into steaks and freeze it. Beef tenderloin kicks the shit out of its porcine counterpart and has similar macros.
Depending on how fucked prices are near you it can be far more economical than you think. I got an 8lb whole grassfed tenderloin for around 60 bux.
This sounds about right. I buy huge beef tenderloins for 13.99-15.99 a kg on average in leafland.
Gj
You can do this with any cut of meat. The rump/sirloin is probably the most economical while still being tender enough to eat as a steack
this
chicken eating muslim poorfags will never know how easy it can be
I sure am grateful gym bros prefer lean dry tasteless cuts of meat. Makes the actual delicious and nutritious part of the animal more affordable.
That fucker overcooked though, heres my meat reverse seared after 2 hours at 63 degrees celsius
Wow that looks crazy
You havent been fucking that vag you made in the meat have you anon?