Although Valentine’s Day is over, why not continue to celebrate your heart all month long? February is American Heart Month, and to celebrate it, the National Pork Board recently sponsored the Ninth Annual Woman’s Day Red Dress Awards, an event honoring those who have made strides in championing heart health. Pork tenderloin, which is now certified with the American Heart Association’s iconic Heart-Check mark, played center stage at the event in New York City, and we’d like it to play center stage on your kitchen table.
So we’re offering one lucky Pork, Knife & Spoon reader a “Dressed for Health” kit filled with heart-healthy essentials to help you celebrate American Heart Month (ARV: $100)! The kit will include:
- Coupons to purchase lean cuts of pork
- The New American Heart Association Cookbook
- “Go Red” black tote bag from AHA
- BPA-free water bottle
- Pedometer
- Digital meat thermometer
- Pork booklet including the exclusive recipes served at the Woman’s Day Red Dress Awards in New York City
Here’s what you have to do to win:
1. In the comment section below tell us either why you love pork tenderloin or about your favorite healthy way to prepare it. That’s it!
2. If you tweet about it and mention @Porkandknife, it’ll count as another entry.
The contest will run through Monday, February 20th, midnight (PST), and the winner will be announced on Tuesday, February 21st. Good luck!
Any questions? Just ask me below or on Twitter @porkandknife or @Susan_Russo
Did you know?
· On average, the most common cuts of pork have 16 percent less total fat and 27 percent less saturated fat than 21 years ago.
· At just 120 calories, a 3-ounce portion of pork tenderloin is an “excellent” source of protein, thiamin, vitamin B6, phosphorous and niacin, and a “good” source of potassium, riboflavin and zinc — yet accounts for only 6 percent of the calories in a 2,000-calorie diet.
· Fresh pork is naturally low in sodium (according to USDA database).
For more information, check out: Pork Be Inspired Dressed For Health!
{ 15 comments… read them below or add one }
I was a vegetarian for 7 years. My first meat I ate in 2001 after that dismal time was pork tenderloin that my father grilled so carefully - he wanted to make sure that I kept eating meat and didn’t get scared. It was one of the best things I have ever eaten, and I treasure that memory!
I love pork tenderloins. They are easy to prepare, lean yet juicy when prepare properly. My favorite way is to rub them with miso and other seasonings, then roast in the oven with onions and some root vegetables on the side. So much flavor and so succulent! I’m big fan of pork!
I love pork tenderloin because it is a healthy alternative to chicken, but just as versitale. I like to roast a tenderloin with potatoes one night, and use the leftovers to make pork tacos, or roast pork sandwiches with spinach, tomatoes and onions.
My husband and i love pork tenderloins. We make a pork and vegetable soup, saurkaut and pork, slowcooker bbq pork for sandwiches and slice it thin for frying up with eggs in the morning . Omh we also slice it thicker for frying like a pork chop
I pick up at least one and usually two pork tenderloin everytime I do my bi-monthly shopping. It’s a very healthy meat,low in sodium,with lots of protein,and SOOO versatile. There are so many different ways to prepare it,and it’s great baked or grilled.Always juicy and tender,it’s great for my husband and myself,or for those times when hubby calls home and says so and so is coming for dinner!
Pork is a staple at our house - basically, for us, it is the “only” white meat. My mother always cooked pork tenderloin for our Sunday dinner and so I’ve carried that tradition forward. Grilled, oven, crock pot, leftovers (if there are any) - so versatile - always with great results. It doesn’t matter if you are a beginner cook or a seasoned cook, with a pork tenderloin you’ll look like a master chef!
I roast pork loins with a layer of apples on top. First I sear the outside of the meat in a cast iron pan Then I crumble some sage on the loin, lay some sprigs of thyme on the loin, grind pepper over it (no salt!) and then layer green apple slices (that have been in a bowl of water with lemon) from end to end and put the whole thing (in the cast iron pan) in a 350 degree oven for about a half an hour or so depending on how big it is ~ sometimes only 25 minutes sometimes more. It always comes out very nice.
Pork tenderloin is a regular in my family meal rotation - and i mean at least twice a week. I like it better than beef. My favorite way to cook it is in the oven on about 220 for 4-5 hours. It’s fork tender and oh so delicious; I serve with gravy and fresh mashed potatoes.
I tweeted https://twitter.com/#!/rusthawk/status/171005448990892033
I like pork in the crockpot, its easy and it comes out so tender and tasty.
Congrats, Schmidty! You’re the winner.
Thank you to everyone who commented and tweeted about the give-away. There will be many more give-aways in the future, so you’ll have plenty of chances to win.
Wonderful! Thank you so much!
Pork Tenderloin is versatile. You can create so many different flavor combinations with it. It is lean, tender, and flavorful.
I’ve always loved pork. It was a regular part of my diet growing up and as an adult I’ve always included it. One of my favourite dishes is a pork tenderloin roast rubbed with jerk. Yummy!
Nice to meet you finally, Susan! Thanks for the link love to my pork tenderloin recipes!
Michelle