Given that pork is derived from pigs—and therefore associated with fatty, artery-clogging slabs of meat such as ham, sausage, and bacon—we understand why carnivorous lifters might think eliminating pork products from their meal plans is essential as they begin their transitions from wintertime bulking to summertime shredding.
But according to a 2006 study by the United States Department of Agriculture, not all cuts of pork will turn you into a porker. The USDA’s research found that three ounces of pork tenderloin contained 2.98 grams of fat, slightly less than the 3.03 grams of fat per three ounces of chicken. In other words, along with other lean meats and fish, feel free to add pork tenderloin into the mix. (Sorry, Wilbur.)
