This 1.2 kg pork tenderloin—known in Brazil as lombo de porco or pork fillet—is one of the most tender cuts, taken from the psoas major along the spine. It’s typically sold trimmed and is prized for its lean, delicate texture and mild flavor, making it ideal for quick cooking methods.
Key Features:
Ultra-lean & tender: Contains virtually no fat and boasts a buttery texture thanks to its muscle origin.
Quick & versatile cooking: Perfect for grilling, roasting, pan-searing, or air-frying. It locks in juices when cooked properly to ~145–155 °F (~63–68 °C).
Flavor absorbs well: Its mild taste makes it an excellent canvas for marinades—traditional Brazilian citrus-and-herb, honey-mustard, parmesan-crusted, or chimichurri styles.
Nutritious profile (per 100 g cooked):
About 143–163 kcal, ~26–28 g protein, 3.5–4.8 g fat, 0 g carbs.