Move over chicken, pork is making a big impact on heart-healthy mealtime. According to Duke University researchers, studies show that today's leaner pork fits into a low-fat diet and may even help individuals lower blood cholesterol levels.
Because of misconceptions, some consumers may not choose pork as part of a heart-healthy diet. A survey by Bruskin-Goldring Research reveals that only 15 percent of consumers consider pork to be a heart-healthy food, while 66 percent say chicken is a low-fat food.
Consumers are still learning that pork is lean and flavorful and can be enjoyed any day of the week. Today, it is 31 percent leaner than it was just 10 years ago.
Fresh cuts like pork loin, tenderloin and chops go well with a wide variety of flavors and ethnic seasonings, making great flavor combinations.
International dry rub mixes add great taste and few calories. Look for Caribbean rub, French provincial rub and Cajun rub.
For the leanest cuts of pork, select one of "The Great Eight" cuts. They are easily identified by looking for the word "loin" on packages, such as pork tenderloin or pork loin chop or pork loin roast.
Roasted pork can even be used as part of a hearty salad, for example:
Pork and Pasta Salad
Sauce: 3 T soy sauce, 1 t grated ginger root, 2 minced garlic cloves, 4 t sesame oil, 3 T rice wine vinegar, 1 1/2 t brown sugar.
Cut a pound of roasted pork loin into julienne pieces, add 6 ounces of cooked spiral pasta, 1 green and 1 red pepper, sliced, 1 1/2 cups cooked broccoli florets, 2 6-oz. cans sliced water chestnuts, and 1/2 cup chopped green onion.
Mix ingredients in a serving bowl. Pour sauce on top and add sesame seed for garnish. Makes 6 servings.
Because of misconceptions, some consumers may not choose pork as part of a heart-healthy diet. A survey by Bruskin-Goldring Research reveals that only 15 percent of consumers consider pork to be a heart-healthy food, while 66 percent say chicken is a low-fat food.
Consumers are still learning that pork is lean and flavorful and can be enjoyed any day of the week. Today, it is 31 percent leaner than it was just 10 years ago.
Fresh cuts like pork loin, tenderloin and chops go well with a wide variety of flavors and ethnic seasonings, making great flavor combinations.
International dry rub mixes add great taste and few calories. Look for Caribbean rub, French provincial rub and Cajun rub.
For the leanest cuts of pork, select one of "The Great Eight" cuts. They are easily identified by looking for the word "loin" on packages, such as pork tenderloin or pork loin chop or pork loin roast.
Roasted pork can even be used as part of a hearty salad, for example:
Pork and Pasta Salad
Sauce: 3 T soy sauce, 1 t grated ginger root, 2 minced garlic cloves, 4 t sesame oil, 3 T rice wine vinegar, 1 1/2 t brown sugar.
Cut a pound of roasted pork loin into julienne pieces, add 6 ounces of cooked spiral pasta, 1 green and 1 red pepper, sliced, 1 1/2 cups cooked broccoli florets, 2 6-oz. cans sliced water chestnuts, and 1/2 cup chopped green onion.
Mix ingredients in a serving bowl. Pour sauce on top and add sesame seed for garnish. Makes 6 servings.
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