From quick weeknight dinners to
spontaneous family get-togethers, it’s
delicious and easy to make something
everyone will love with pork!
Tender, juicy and satisfying, pork
pairs perfectly with so many
ingredients – plus it’s a great way to
create nutritious meals you can feel
Good and good for you
A 3-oz. portion of pork tenderloin
is only 120 calories, and it’s packed
with nutrients. It’s an “excellent”
source of protein, thiamin, vitamin
B6, phosphorus and niacin; a good
source of potassium, ribo;avin and
zinc; and naturally low in sodium.
Keep pork delicious and lean with
these helpful tips:
• Trim any visible fat before cooking.
• 3-oz. portions – about the size of
a deck of cards are recommended.
• Use low-fat preparation methods
like broiling, grilling or roasting
on a rack.
• Season with low-sodium herbs
and spices, and marinate lean
cuts for even more ;avor.
Whether you serve a light and tasty
appetizer or a delicious main dish,
pork makes it simple to enjoy
Try these easy-to-prepare pork
cuts for dinner this week:
• Chops: Bone-in or boneless,
chops are quick and easy, and
have amazing ;avor.
• Loin roast: ;is versatile,
low-fat cut is great for guests.
Roast it whole, cut it into chops or
stu; it with delicious ingredients.
• Tenderloin: Perfect for grilling,
sautéing or roasting, pork
tenderloin is tender, juicy and –
ounce for ounce – as lean as a
boneless, skinless chicken breast.
• Sirloin tip roast: Try this
delicious, economical cut for
slow cooking or roasting.
For tender, juicy pork every time,
cook pork tenderloin, chops and
roasts to an internal temperature
of between 145°F (medium rare)
and 160°F (medium) as measured
on a meat thermometer. Let it rest
for three minutes, then enjoy!
©2015 National Pork Board, Des Moines, IA USA.
This message funded by America’s Pork Producers
and the Pork Checkoff.
Honey and Spice Sautéed
Pork Hand Tacos
1 tbsp. honey
1 tbsp. olive oil
1 tsp. lemon juice
1 tsp. soy sauce
1/2 tsp. ground chipotle pepper*
1 lb. boneless top loin pork chops (1/2 in. thick),
cut into strips
8 small corn tortillas, warmed
1 cup shredded romaine lettuce
1 cup prepared pico de gallo
Sour cream or crema to taste
Combine honey, olive oil, lemon juice,
soy sauce and ground chipotle pepper in
medium bowl and whisk. Add sliced pork
and let sit for 15 minutes.
Heat skillet over high heat. Add pork
and cook for 1 to 2 minutes on each side.
Once cooked, remove pork to plate and
Arrange 8 corn tortillas on platter.
Sprinkle each with equal amounts of
shredded lettuce and pico de gallo.
Arrange a few pieces of pork on each
taco and top with sour cream or crema
*Substitute smoked or plain paprika as
†Find more delicious recipes at PorkBeInspired.com.
Pan-Seared Pork Chops with
Maple Gravy & Apple Bacon Hash†
WAREHOUSE ONLY | AVAILABLE NOW