If you grab a plain, raw pork chop or a fresh pork loin, the sodium content is almost laughably low. We’re talking about 50 to 70 milligrams per 3-ounce serving. That’s roughly the same amount you’d find in a single stalk of celery—seriously, it’s barely a blip on your daily radar. So, the pig itself is not the problem. The problem, as always, is what we do to it.
But here’s the ironic twist, right? We fear the fat in pork, but the sodium? That’s the silent scalpel. A lean, grilled pork tenderloin is a sodium saint. It’s the heavily-marbled, slow-cooked, or processed cuts that turn into salty landmines.
