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November 04, 2007
The Other White Meat
Pork is a great source of protein, which builds muscle, offers iron for healthy blood and B vitamins, which help maintain normal body functions.
Remember, a portion size isn't the size of your dinner plate -- it's about the size of a deck of cards.
When reading labels, you're looking to buy cuts from the loin or round. These are the leanest. If you buy other cuts, be sure to bake or grill them.
For cuts that aren't quite as tender, consider using moist heat methods, such as stewing the meat in a liquid.
When baking a pork roast, use a rack to keep the meat out of the juices. Skim the fat from the leftover juices before making a sauce. This cuts down on fat and calories and leaves the taste of the natural juices. Use a meat thermometer and cook to the internal temperature of 160 degrees.
Posted by Lisa at November 4, 2007 08:30 PM
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