Hormel "Always Tender" Pork Tenderloin Review

Overall 5.00 of 5 (by 1 user)

AnnaBanana
Oak Park, IL

The OTHER white meat!

loving this product, health conscious, a healthy cook, a sucker for a nice pork roast

Pros

Delicious flavor, very tender, high in protein, low in fat, easy to prepare

Cons

Maybe a little expensive unless on sale, some flavors are hard to find

FEB

2009

Hormel "Always Tender" Pork Tenderloin —

I know I shouldn't but every now and then I cave in and make a nice pork roast. This is one of my favorite meat dishes but also high in (luscious, bubbly) fat. Fortunately for me, someone has come up wih Hormel "Always Tender" Pork Tenderloins ... a variety of tube-shaped pork tenderloin rolls, marinated and seasoned. All you have to do is to somehow manage getting the gol-darned thing out of the plastic package, then roast in an open pan at 350 degrees for about an hour. This product comes in a variety of flavors including Peppercorn, Teriyaki and the flavor I tried today -- Parmesan Crust, a tenderloin roast thickly coated with grated parmesan and other seasonings which melted down and bubbled into a golden brown crust as the meat cooked. It was delicious.

STATS:

There are about seven 4 oz. servings in a roast. Each serving contains 110 calories with 27 calories from fat. There are three grams total fat, one gram saturated fat, 40 mg. cholesterol, 390 mg. sodium, one gram total carbs, zero dietary fiber, 20 grams protein and 2% (D.V.) each of calcium and iron. The sodium amounts to 16% (D.V.) but when you consider that the protein is 40% (D.V.), that isn't bad.

TASTE TIP:

Hormel "Always Tender" Parmesan Pork Tenderloin tastes best when it is allowed to cool a little, then cut into thin slices. This roast can be served with whatever you usually would dish up with a nice roast. For something a little different, serve this with a "side" of hot pasta enhanced with a smidge of garlic salt and olive oil topped with Prego Chunky Garden Marinara Sauce topped with -- you guessed it -- more grated Parmesan. A nice green salad tossed with Newman's Own "Lighten Up" (or regular) Italian Dressing would complement this beautifully. Something this good for supper rates either a bottle of red wine or Welch's Sparkling Red Grape Juice. (Should there be any leftover, this roast makes beautiful sandwiches the next day.)

MY VIEWPOINT:

I recommend this with the qualifications that it isn't all that economical (I managed to find it on sale for almost $8 at Dominick's last week and my other caution is that the Parmesan Crust flavor appears to be new and may not be easy to find at all stores.

Last edited on Feb 18, 2009

Hormel "Always Tender" Pork Tenderloin is recommended by AnnaBanana

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Comments about AnnaBanana’s Review

In response to Jo's comment from Feb 22, 2009 at 8:43AM:

I guess we even have to be careful about what kind of fish we eat nowadays! What a shame, that used to be the perfect food and now we have to be careful! Oh well! Take care and have a great rest of the day. Kiss Hannah for me!

In response to AnnaBanana's comment from Feb 21, 2009 at 6:57PM:

I eat fish and chicken sometimes. I'd rather not eat chicken so my first choice is fish. But I haven't had red meat in oh gosh over 30 years.

In response to Jo's comment from Feb 21, 2009 at 12:07PM:

Oh, I see -- so you're a vegetarian? Or just into poultry or fish? That's interesting. Hope you are having a nice evening and that it isn't TOO wintery there. Because I won't lie to you -- it's TOO WINTERY here as far as I'M concerned!

Take care!

In response to Jo's comment from Feb 21, 2009 at 10:50AM:

:) That's the only smiley face I can do - well I can do :~~) I don't eat anything with four legs.

In response to Jo's comment from Feb 21, 2009 at 10:50AM:

:) That's the only smiley face I can do - well I can do :~~) I don't eat anything with four legs.

In response to Jo's comment from Feb 21, 2009 at 10:50AM:

You're cute, Jo! Do I detect a note of skepticism here????

How are you doing?

Whatever you say:)

i may need to do a roast this weekend now -- gee thanks for the mouthwatering review :-D

I never understood why their meat was so tender in the first place but it sure is good!

In response to GigiandAdonai's comment from Feb 18, 2009 at 11:42AM:

Oh yah, that's good. And it's got protein in there and maybe some veggies too. I love celery chopped up with chicken salad -- also red grapes are good too or dried cranberries. They say if you crave something like that for a few days, that there is something in there you really need.

Gotta walk over to Dominick's in a few minutes! My neighbor took me last week so I could pick up everything I needed and I ended up forgetting the jar of mayo and paper plates.

I'm glad we're buddies again "officially" although we were always pals.

In response to AnnaBanana's comment from Feb 18, 2009 at 11:33AM:

I am on a homemade chicken salad kick. I have been eating chicken salad since last Friday, every day but hey, I'm loving it :+)

In response to GigiandAdonai's comment from Feb 18, 2009 at 11:16AM:

How are you doing today, Gigi? EATING, I HOPE! I bet that Chicken and Biscuits of yours deserves a five-star rating. Geez, it sounds like a lot of work too! Well, Kiddo, I've got to start doing something useful here now. Major decluttering is underway and I've already freed up about 20 square feet of extra living space which used to just sit there piled under stuff! Take care and I'll catch ya later. and thanks for reading my review!