Is Pork Tenderloin Acidic or Alkaline?
Pork tenderloin (prepared) is strongly acid-forming: Positive PRAL: acid-forming after digestion.
Classification
In the pan, pork tenderloin becomes clearly acid-forming. Cooked, it comes in at +13.8 because water evaporates and leaves protein and phosphorus concentrated per 100 g. Raw, the same cut sits at +9.3, and the difference comes solely from the weight loss. A 150 g serving brings about +21, and a large side of vegetables or potatoes offsets part of that.
In the Meat & Sausages category, pork tenderloin (prepared) ranks #63 of 67, sorted from alkaline to acid-forming. More alkaline options include Cooked ham (+13.8), Pork chop (+13.7), Lamb fillet (+13.7). More acid-forming are Salami (+14.5), Beef liver (+14.6), Pork liver (+16.3).
Acidic or alkaline: PRAL, not pH
On this site, acidic and alkaline refer to the PRAL (potential renal acid load). It estimates what a food leaves behind once it has been digested: a positive value is acid-forming, a negative value is alkalizing. That is different from the pH of the food itself: a lemon tastes sour, yet its PRAL is −4.0, so it is alkalizing. Your diet does not change your blood pH. It does change how much acid your kidneys have to deal with.
Pork tenderloin: prepared, raw
Same food, different state. All values per 100 g.
| State | PRAL |
|---|---|
| raw | +9.3 |
| prepared | +13.8 |
What balances pork tenderloin
A serving (125 g) of pork tenderloin adds +17.3 to your daily balance. These three bring it back; the grams shown offset exactly this serving.
Frequently Asked Questions
Is pork tenderloin acidic?
It depends on what you mean by acidic. The pH describes the food itself, for example how sour it tastes. The PRAL describes what it leaves behind after digestion: Pork tenderloin (prepared) has a PRAL of +13.8 per 100 g, so it counts as strongly acid-forming in your daily acid-base balance.
How much avocado offsets a serving (125 g) of pork tenderloin?
A serving (125 g) of pork tenderloin adds +17.3 to your daily balance. Avocado (ripe) has −9.9 per 100 g, so about 170 g of avocado offset this serving.
Do I have to avoid pork tenderloin on an alkaline diet?
No. What counts is the balance of the whole day, not a single food. Pork tenderloin is strongly acid-forming; with enough vegetables, potatoes and fruit on the same plate, the meal stays balanced.
Pork tenderloin, prepared or raw: which is more alkaline?
Pork tenderloin (prepared) is at +13.8, Pork tenderloin (raw) at +9.3. So the "raw" version is more alkaline. Differences come from water content, cooking water or concentration during drying.
Pork Tenderloin logged, balance checked.
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Compare all Meat & Sausages: Meat & Sausages table. Common questions are answered in Acidic or Alkaline?, and the PRAL calculator adds up a whole meal.
Source: Basentracker food database (PRAL according to Remer & Manz, calculated from protein, phosphorus, potassium, magnesium and calcium per 100 g). This information does not replace medical advice.