6/6/12

Dietitian's Top Pick: Natural Pork Tenderloin

Pork tenderloin is one of leanest and most tender cuts of meat. Plus, the Natural Pork Tenderloin gets a NuVal score of 35 and contains no antibiotic growth-promoting agents, hormones or artificial ingredients. It is minimally processed and is a product of the USA. The best part is it's a Dietitian's Top Pick.

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I have had great success stuffing pork tenderloin with herb seasonings and baking in the oven. This cut of pork is also perfect for grilling. One of my all-time favorites is Asian Pork Tenderloin.

It can literally be made with only 5 ingredients, other than the tenderloin. And it can be grilled in only 25 to 30 minutes. For food safety, remember to use a food thermometer to check for doneness. “Pork can be Pink” represents the newest guidelines for cooking pork to desired doneness, while maintaining tenderness. Because today’s pork is so lean, it’s important not to overcook it. It should be barely pink in the center and register 145 degrees F on an instant-read thermometer according to newest guidelines from the USDA (not the 160 degrees F the agency previously recommended for decades). After reaching 145 degrees F, it needs to sit for 3 minutes to reach a safe internal temperature, according to USDA.

This recipe is low in saturated fat and sodium per serving! Estimate 4 ounces of boneless, trimmed pork to get 3 ounces of cooked pork. Be sure to use 3 ounces cooked meat for a serving and stick to one serving for your meal. A 3-ounce serving of trimmed, cooked pork is about the size of a deck of cards. Remember, the meat or protein component of your meal should represent 25% of the plate, according to http://www.choosemyplate.gov/

Asian Style Pork Tenderloin
Ingredients:
Grill Mates Hawaiian Luau Marinade
¼ cup canola oil
¼ cup orange juice
1 Tbsp honey
1 Tbsp Kikkoman low sodium soy sauce (also a Dietitian's Top Pick)
2.5 lbs pork tenderloin



Directions:
1. Mix the dry marinade mix with oil, juice, honey and soy sauce. Place the pork tenderloin with the marinade in a plastic bag and return to refrigerator for 30 minutes or longer.

2. Cut 3 or 4 12-inch pieces of kitchen twine; layer top/bottom sections of tenderloin together and tie securely with twine.

3. Grill pork over indirect or medium heat 25 to 30 minutes or until just barely pink in the center and an instant-read thermometer registers 145ºF degrees F. Let pork sit for 3 minutes before serving.
Yield: 10 servings

Nutritional analysis per serving: calories 200, calories from fat 90, total fat 9g, saturated fat 1.5g, cholesterol 75mg, sodium 140mg, total carbohydrate 3g, dietary fiber 0g, sugars 2g, protein 24g, vitamin A 0%, vitamin C 6%, calcium 0%, iron 8%


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