As every year comes to a close what we most look forward to (aside from New Year’s Day pork dishes) is browsing the ubiquitous year-end wrap-up lists: What were the year’s greatest moments? The most touching photographs? The finest films? The biggest blunders?
But for food-lovers, the most inspiring lists of all revolve around, well, food: the year’s favorite flavors and best recipes. Leading trendy favorites like cake pops, quinoa and red velvet, pork tenderloin took the top spot among all recipes searched by our Canadian neighbors to the north.
And as much as pork wowed us all in 2011, the tenderloin promises to steal even more hearts in 2012. This delicious, heart-healthy protein is ideal for kicking off a delicious 2012. Why?
- It’s juicier than ever. In May, the USDA revised long-standing temperature guidelines for pork. Today’s lean pork can be enjoyed at a tender, juicy medium rare! Cook tenderloin to 145 degrees F with a three minute rest for optimal enjoyment
- It’s leaner than ever. Ounce for ounce, pork tenderloin is as lean as a boneless, skinless chicken breast. And it keeps getting leaner - seven of the most common cuts of pork have 16% less fat and 27% less saturated fat than they did 20 years ago.
- It’s just delicious. Do we have to elaborate on this one? We think not.
So join us in kicking off the New Year by celebrating the delicious, nutritious tenderloin. Happy New Year, and happy eating!
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