Through changes in feeding and breeding techniques, pork producers have responded to consumer demand for leaner pork. Today's pork has 16% less fat and 27% less saturated fat as compared to 1991. Many cuts of pork are now as lean as skinless chicken. The cuts below meet the guidelines for “lean” (less than 10 g fat, 4.5 g sat fat and 95 mg cholesterol). Pork tenderloin meets the guidelines for “extra lean” (less than 5 g fat, 2 grams of sat fat and 95 mg cholesterol).
The USDA has analyzed pork for trans-fatty acids. The results confirm that pork contains no artery-clogging trans-fat.
Trimmed pork tenderloin and skinless chicken breast have the same amount of total fat content. In addition, six cuts of pork in the chart have total fat content between the skinless chicken breast and skinless chicken thigh: