October Is National Pork Month
A healthy alternative, Pork is already a fall staple for tailgating
and holidays – and packed full of protein, it’s
great for low-carb diets.
HATFIELD, Pa. (Business Wire EON/PRWEB ) September 14, 2008 --
Pork may bill itself as the “other
white meat,” but it’s
actually the most widely eaten meat in the world –
almost twice as much as chicken, according to the USDA. It’s
ingrained in American culture – not only is
ham the No. 1 lunch meat eaten at home in the U.S., but even icons like
Uncle Sam and Wall Street trace their origins to the industry.
October is National Pork Month, which recognizes that centuries old
industry full of delicious tradition. And helping feed that need is
family-owned Hatfield
Quality Meats. For fall, the company recently introduced the new Autumn
Spice Ham Steak and Virginia
Brand Ham, in addition to new pre-marinated entrees such as Sweet
Brown Sugar Ham Steaks and Lemon
Garlic Pork Loin Filets.
“Pork tenderloin is so flavorful and
versatile, it can help take the boredom out of low-fat
diets – and it has a lot of the nutrients
you need in your daily diet,” said Eric
Haman, a spokesman for Hatfield.
A recent USDA study reveals six common cuts of fresh pork are leaner
today than they were 15 years ago – on
average about 16 percent lower in total fat and 27 percent lower in
saturated fat. But less fat doesn’t have to
mean less flavor, according to Haman. To keep your lean pork moist and
flavorful, try using an instant-read thermometer, or marinate your
favorite cut before cooking – many marinades
add flavor without a lot of fat. And stuffing your chop with fruit or
using a spice rub are other ways to boost the flavor.
Here are some additional facts:
-
A recent study published in the journal “Obesity”
revealed that including protein from lean sources of pork in your diet –
like Hatfield’s new marinated pork loin
filet – could help retain more lean body
mass (including muscle) while losing weight. In fact, tenderloin is
the leanest cut of pork with only 2.98 grams of fat per 3-ounce
serving, making it as lean as a skinless chicken breast.
-
While low in fat, pork also contains important nutrients such as
Thiamin, B-vitamins, phosphorus and zinc.
-
Lean pork, such as chops and ham, is recognized as a nutritious choice
in the Meat & Beans Group on the USDA’s
MyPyramid.
-
Many pork cuts are great source of high-quality protein. Protein
provides a feeling of fullness at meals, which can help make you feel
satisfied without overindulging at the dinner table. (When shopping,
make sure to look for lean sources of pork with the word “loin”
in the name, such as pork tenderloin or loin chop.)
-
Pork’s perfect for low-carb diets. To keep
fat and saturated fat intake down, experts recommend choosing lean
sources of protein, such as lean pork.
|
ROAST PORK LOIN WITH APPLES AND
CINNAMON
|
|
|
|
Preparation Time: 10 minutes
|
|
Cooking Time: 60 minutes
|
|
|
|
1 1/2 lbs. Hatfield Simply TenderTM Pork
Roast, any variety
|
|
2 apples, cored, peeled, and sliced into wedges
|
|
1 tablespoon olive oil
|
|
1 teaspoon black pepper, ground
|
|
1 teaspoon ginger, ground
|
|
1/2 teaspoon nutmeg, ground
|
|
1/2 teaspoon cinnamon, ground
|
|
1/2 cup dry white table wine
|
|
1/4 cup honey
|
|
1 tablespoon lemon juice
|
|
DIRECTIONS
|
|
|
|
|
|
|
|
|
|
1.
|
|
Rub pork loin with olive oil, pepper, HALF of the ginger, nutmeg,
and cinnamon.
|
|
|
|
|
2.
|
|
Combine the other half of those spices with the wine, lemon juice
and honey; stir in the apple wedges.
|
|
|
|
|
3.
|
|
Preheat oven to 350°F.
|
|
|
|
|
4.
|
|
Place pork in shallow baking pan.
|
|
|
|
|
5.
|
|
Roast to an internal temperature of 160°F.,
about 40 minutes.
|
|
|
|
|
6.
|
|
Remove from oven, cover and keep warm; let rest for 10-15 minutes.
Reserve all juices.
|
|
|
|
|
7.
|
|
Heat apple mixture to a boil. Reduce heat to a simmer.
|
|
|
|
|
8.
|
|
Cover and simmer until apples are tender, about 5 minutes.
|
|
|
|
|
9.
|
|
Add any pork juices, simmer a few minutes more.
|
|
|
|
|
10.
|
|
Remove from heat. Slice pork loin; arrange on plates, pour warm
sauce over slices, garnish with apples.
|
|
|
|
|
|
|
Servings: 6
|
For more tips, recipes and special offers, visit HatfieldQualityMeats.com.
NOTE TO EDITORS: Hi-res images are available for publication at http://share.redtettemer.com/HQM_PR
MULTIMEDIA GALLERY http://www.businesswire.com/cgi-bin/mmg.cgi?eid=5778203
See the original story at: http://eon.businesswire.com/releases/hatfield/pork_loin/prweb1334084.htm
Post Comment:
Trackback URL: http://www.prweb.com/pingpr.php/U3F1YS1TcXVhLUhvcnItSGFsZi1TcXVhLVNpbmctWmVybw==
Bookmark -
Del.icio.us |
Furl It |
Technorati |
Ask |
MyWeb |
Propeller |
Live Bookmarks |
Newsvine |
TailRank |
Reddit |
Slashdot |
Digg |
Stumbleupon |
Google Bookmarks |
Sphere |
Blink It |
Spurl
|
