When I was at the grocery store this weekend I picked up a pork tenderloin because it was on sale. I don’t really cook a lot of pork and after I got it home I started to wonder if eating it was going to set me back a little on the cholesterol track. Doing a little bit of research it appears that pork can be added to a healthy diet if selected and prepared correctly.
Did you know that pork today is not the same product our parents cooked? On average pork today is over 15% leaner and has over 25% less saturated fat than 15 years ago. Who knew? Isn’t a pig a pig? I started pecking around the internet and found a comparison of 3 ounce cooked servings of various meats. The pork tenderloin had 3g of fat 1g of saturated fat and 62mg of cholesterol. Compare that to a boneless skinless chicken breast of the same size and I was shocked to see that the fat grams and the sat fat are almost identical. The funny thing was that the chicken had a few more calories and a few more mg of cholesterol. The pork rib chop was very similar to a chicken leg and a pork roast beat a chicken thigh in every category.
I think the lack of pork in my diet came from my mom turning pork chops into doorstops by cooking them forever. But remember this isn’t our parents pork. Trichinosis (try spelling that fast in a blog entry) is pretty much gone now and most restaurants and cooking shows recommend the chops be a little pink in the center. Pork is recommended to be cooked now until the internal temp reaches 155-160. If the chop did have the trichinella parasite it would be killed at around 140. Cool huh? But don’t take my word for it, research it yourself so you feel comfortable in what you are eating.
Now I need to find some good recipes….any suggestions?