Taste Life Blog

Cooking for my family and friends is my most favorite thing in the world. As Registered Dietitian wife and mom I serve pork tenderloin or pork chops every week. It is easy, healthy and so versatile.

When I go to parties I love to talk “food.” I am so surprised that most people do not know that pork tenderloin is as lean as a skinless chicken breast. An analysis by the USDA found that pork tenderloin contains only 2.98 grams of fat per 3 ounces compared to 3.03 grams of fat in a 3 ounce skinless chicken breast. Now you know!

This fantastic nutrition news makes pork tenderloin my favorite “go to” entrée. There is minimal prep (combine sauce and coat tenderloin. What could be easier?) and you can have dinner on the table from start to finish in about a half hour. You could prepare the sauce ingredients ahead of time so when you come home from work all you need to do is put it in the oven. This recipe is also “company ready” as pork tenderloin always looks and tastes special. And remember it tastes even better if it is served with warm conversation.

• 1 pound pork tenderloin
• 4 tablespoons honey
• 2 tablespoons cider vinegar
• 2 tablespoons brown sugar
• 1 tablespoon Dijon-style mustard

Combine all ingredients but tenderloin; coat tenderloin well with sauce.

Roast in 375 degrees F oven for 20-27 minutes, basting occasionally, until meat thermometer registers 145 degrees Fahrenheit, followed by a 3-minute rest time. Slice thinly to serve. Serves 4.

I served with two veggies. It would also go great with “Minnesota wild rice.”

¼ Recipe Nutrition:  Calories: 208 ; Protein: 23 grams; Fat: 3 grams; Sodium: 143 milligrams;  Saturated Fat: 1 grams; Carbohydrates: 25 grams

This Recipe is from www.PorkBeInspired.com  where you will find lots more “healthy deliciousness.”

Pork Tenderloin Farm to Table…one story

I love pork and was privileged to hear more details about where my tenderloins come from   Roy Henry is a pork farmer in Kansas and his favorite pork recipe is  Honey Mustard Tenderloin. Roy is the proud father of 3 married kids and 10 grandkids. His farm raises about 30,000 hogs for food and 4000 boars for reproduction purposes. Imagine this…if his farm produced quarter pound sandwiches only, it would amount to 22.5 million meals per year. Roy shared that 90% of the pigs raised are raised by 10% of today’s farmers.  I think Roy would like to feed the world. He is passionate about farming healthier pork and is proud of the improvements made in pork farming that he has seen in his lifetime. He does everything he can to ensure that the pigs are raised in a way to feed his ten grandchildren and us.  When we asked Roy for a picture he only had many of his grandchildren.  Remember Roy is only one of many pork farmers who also strive to raise the best possible products so you can serve your family healthy meals.

Important Need to Know Information

Pork today is very lean and should not be overcooked.

Giveaway: Enter your favorite pork recipe and you will be entered in a raffle drawing for an instant read thermometer and basting brush.