by Susan on February 9, 2012
When you’re trying to slim down, one of the best things you can do is eat more extra-lean protein like pork tenderloin. Studies show that people who eat extra-lean protein are more successful at losing weight and keeping it off. Why?
1. When people eat what they like — say roasted pork tenderloin — they don’t feel deprived and are less likely to engage in emotional or mindless eating.
2. Extra-lean protein keeps you fuller longer, so you’ll consume fewer calories overall.
3. Extra-lean protein helps build and maintain muscle mass which helps your body burn more calories all day long.
Get this: Ounce-for-ounce, pork tenderloin is as lean as skinless chicken breast. Plus, The American Heart Association recently certified pork tenderloin as a heart-healthy food with its iconic red check mark.
And with the new USDA guidelines issued last May – pork chops, roasts, and tenderloins can safely be cooked to medium-rare at 145 degrees, not. 160, followed by a 3-minute rest period, — you’ll never have to suffer through dried out pork again. Keep in mind that the 15 degree difference will yield a finished product that is likely moister and pinker than you may be used to which is perfectly safe. If you’re roasting pork tenderloin, then cover it with tinfoil after you take it out of the oven, and let it rest for 5 to 7 minutes to keep all those savory juices locked inside.
Now, read on for amazing healthy pork tenderloin recipes from some of the best food bloggers on the web.
Asian Style Pork Loin recipe from Dine and Dish (pictured above; photo courtesy of Kristen)
Maple Kissed Pork Medallions recipe from Family Fresh Cooking
Pork Tenderloin with Honey Mustard Sauce recipe from Noble Pig
Herb Crusted Pork Tenderloin with Red Onion Jam recipe from Recipe Girl
Pork Skewers with Molasses, Dijon, and Sage Glaze recipe from Cookin’ Canuck
Easy Pan-Fried Pork Tenderloin with Mustard Sauce recipe from Kalyn’s Kitchen
Rosemary and Orange Glazed Pork Tenderloin with Apple Cherry Relish recipe from Chew Nibble Nosh
Pork Tenderloin with Strawberry Mango Salsa recipe from Food Blogga (pictured above)
Slow Cooker Pork Tenderloin recipe by Andrea’s Recipes
Chipotle Citrus Marinated Pork Tenderloin recipe from Simply Recipes
Grilled Pork Tacos with Avocado Radish Salad recipe from Spinningitall
Pork Tenderloin with Warmed Grilled Tomato Salsa recipe from Steamy Kitchen
If this isn’t enough pork inspiration, then check out these 25 tempting, healthy pork tenderloin recipes from Cooking Light.
For dozens more pork tenderloin recipes, including this Go Southwest Marinated Pork Tenderloin, visit Pork, Be Inspired.
And don’t forget about the “Love Me Tenderloin” daily sweepstakes. Every day throughout February, The National Pork Board is giving away $50 worth of pork tenderloin. Visit Facebook.com/PorkBeInspired for more details.
Top photo credit, FCC, erix!
by Susan on February 7, 2012
Valentine’s Day is almost here. Are you ready? Well, don’t worry, I’ve got ya covered. From chocolates and jewelry to stuffed animals and t-shirts, I’ve scoured the internet and created a list of gifts for your pig-loving valentine. So start reading and shopping!
Everyone deserves chocolates on Valentine’s Day, and Vosges Haut Chocolat has a whole host of “exotic” bacon chocolates from a whimsical flying chocolate pig to an elegant box of assorted bacon truffles.
Is your sweetie is more of a cookie monster than a chocolate lover? Then consider a box of pink Flying Pig Cookies.
Are you at a point in the relationship that warrants some bling? She’ll love a darling silver pig bracelet or sweet silver pig charm, while he’ll tap into his porcine power with a pig ring, all from Animal Den.
Bacon Freak has lots of porky treats for Valentine’s Day including their “Swine and Wine Your Sweetie” Gift Box and “Bacon in Bed Bundle.” No, it’s nothing x-rated. Think more “breakfast” in bed — you’ll find bacon infused coffee and bacon pancake mix.
If you’re looking for something special to wear on Valentine’s Day, consider matching t-shirts from Bacon Freak with logos such as “Bacon Saved Our Marriage,” or “He/She Loves Me More Than Bacon.”
J & D’s Bacon Lip Balm: Buy yourself one too, and apply liberally before the Valentine’s Day date begins.
Fargginay’s Bacon Classic Fragrance Spray: For the man or woman who wants “a sophisticated spicy maple fragrance with just a hint of bacon.” Yes, that’s the actual description.
It’s a pig bobble head! Need I say more?
Instead of a bouquet of flowers, how about a pink glass pig bud vase from Etsy with a red or pink rose tucked inside?
Better yet, how about a bouquet of bacon roses? Yes, actual, edible bacon roses.
When in doubt, buy a stuffed animal. She’ll love something soft and cuddly like Sniffs The Pink Beanie Baby or Arnold The Snoring Pig. Yes, Arnold actually snores and moves his ears when his hoof is pressed. (I may have to send a link to my husband about Arnold.)
Photo credits, Flickr Creative Commons, sweet.crazy.pics, betsyweber, beforepigsfly.
by Susan on February 2, 2012
Red 32! Red 32!
Hut! Hut!
I have no idea what that means, but I do know that it has to do with football. I also know that this Super Bowl Sunday, while the Patriots wide receiver Wes Welker makes his mooooves on the field, millions of Americans making their own moves at buffet tables across the country.
In the next few days we’ll spend close to $60 million on football-friendly fare such as guacamole and chips, BBQ ribs, pizza, and beer. And here at Pork, Knife & Spoon, pork lovers have the home field advantage. From root beer pulled pork and Asian pork meatballs to pork belly sliders and bacon-topped cupcakes, we’ve got all the porkalicious recipes you’ll need to score a touchdown this weekend.
Appetizers, Finger Foods, and Snacks:
Ham and Dill Pickle Appetizer Bites from Kalyn of Kalyn’s Kitchen (pictured above; photo courtesy of Kalyn)
Roasted Jalapeno & Bacon Bites from Nelly of Cooking with Books
Super Bowl Smackdown Potstickers from Thursday Night Smackdown
Pork & Green Bean Lettuce Wraps with Sesame Hoisin Sauce from Dara of Cookin’ Canuck
Chorizo Sausage Cheese Dip from Diana of Dianasaur Dishes
Asian Pork Meatballs with Hoisin Dipping Sauce from Kevin D. Weeks of About.com Cooking for Two.
One-Pot Wonders:
Red Beans and Rice with Andouille Sausage from Katie of Good Life Eats (pictured above; photo courtesy of Katie)
Root Beer Pulled Pork from Lori of Recipe Girl
Slow-Cooker Carnitas from OMG! Yummy
Sausage and Peppers from Dave Evans’ Posterous
Birthday BBQ Pulled Pork from The Tart Next Door
Pork Paprikash with Potatoes from Lana of Bibberche
Achiote-Orange Carnitas from Cheryl of Black Girl Chef’s Whites
Pork Roast with Mushrooms from Karina of Gluten Free Goddess
Slow Cooker Boston Baked Beans from Andrea of Andrea’s Recipes
CrockPot Barbecued Pulled Pork from Stephanie O’Dea of A Year in Slow Cooking
Sandwiches and Other Hand-Held Foods:
Slow Cooker Balsamic Honey Coffee BBQ Pulled Pork from Jennifer of Savoring the Thyme (pictured above; photo courtesy of Jennifer)
Pork Burgers with Molasses Mustard Glaze from WRAL.com in North Carolina
Orange-Barbecue Pulled Pork Sandwiches from Laura of Family Spice
Savory Cherry Pork “Pies” from Sara Marshalek
Cheesy Ham and Broccoli Calzones from Katie of Good Life Eats
Pork Tenderloin Sandwich from Susan Russo of Food Blogga
Slow Roasted Pork Belly Sliders with Asian Slaw and Chipotle Mayo from Heidi of Foodie Crush
Desserts:
Bacon Brownies from La Jolla Mom (pictured above; photo courtesy of Katie)
Bacon Ice Cream from Susan Russo for Pork, Knife & Spoon
Mini Vanilla Cupcakes with Bacon Bourbon Cream from Jenn of Kitchy Cooking
by Susan on February 1, 2012
Hello, Everyone!
For long-time followers of Pork, Knife & Spoon, you’ll remember me from last year when I blogged here from July through September. I’m pleased to say that I’ve been offered the position for the entire year of 2012. That means I’ll be posting here two to three times per week about all things pork. Most importantly, I want to talk with YOU – hear your stories, learn about your traditions, and share your recipes. So please comment here on the blog and feel free to send me ideas anytime.
Tweet with me @porkandknife and @Susan_Russo on Twitter. I promise that we talk about more than just bacon. Well, at least on some days.
Here’s what to expect for Pork, Knife & Spoon, 2012:
*Updates on pork news and the lastest on pork trends and recipes
*Food and travel posts
*Interviews with chefs, cookbook authors, and others in the food community
*Cooking tips and lots of recipes
*Cookbook and product reviews
*Restaurant features and chef profiles
*Give-aways like this one for kids cooking sets.
*Contests like this one for a 6-month supply of bacon.
*Videos like this one on Bacon Jam: A Love Story.
Here’s a little bit about me: I’m a cookbook author, writer, social media manager, and recipe developer who lives with my husband in beautiful San Diego. For the last five years, I have been the voice behind the blog, Food Blogga. (Yes, that’s Rhode Islandese for Food Blogger.) There you’ll find my musings on food and life, original recipes and photography, and book and product reviews.
I’m a regular contributor to NPR’s “Kitchen Window” and have had my work published in magazines such as Cooking Light (that farmers’ market potato salad is one of my favorites) and Edible San Diego. I have also written two cookbooks with Quirk Books: Recipes Every Man Should Know, co-authored with Brett Cohen was released in November, 2010, and The Encyclopedia of Sandwiches Recipes, History, and Trivia for Everything Between Sliced Bread was released in April, 2011.
I think a life without hot Italian sausage is a life not fully lived.
If you’re not already tired of learning about me, then you can read more about my life-long relationship with pork here.
by porkknifespoon on January 27, 2012
It’s never too late to take the first step toward a healthier you, especially if it’s an easy, delicious step. Luckily, with pork, eating right does not mean skimping on flavor or satisfaction.
Did you know that one of the surest steps to a healthy lifestyle is to fill up on certain foods you already love? Consumption of extra-lean protein like the flavorful pork tenderloin has been linked to a greater feeling of fullness, retention of muscle mass and a reduced urge to eat.
And pork is leaner today than ever before, with 27 percent less saturated fat than it had 21 years ago. We like to enjoy today’s lean pork at medium-rare for optimal flavor. Cook chops, loins and roasts to 145 degrees F with a three minute rest for juicy and tender pork that’s tastier (and skinnier) than ever.
But the news gets even better!
Weight Watchers has just published a mouthwatering guide to all things pork—from succulent shoulder to the lean, mean loin. With delicious recipes, a visual guide to 14 versatile cuts and tips on cooking techniques, we dare you to not get inspired.
by porkknifespoon on January 23, 2012
Pork, dumplings and dragons, oh my!
All around the world today, families are tucking in to sumptuous feasts featuring barbecued pork, spring rolls, dumplings and other traditional Chinese New Year delights.
2012 is the Year of the Dragon, which means a couple things:
- It’s going to be a lucky one. The Dragon is the most favored sign on the Lunar calendar—so much so that birth rates rise in Dragon years by up to 5%!
- It’s time to eat up. Certain foods are considered extra-auspicious when eaten at the beginning of the Lunar New Year—and there’s plenty on the menu for pork lovers. Favorites include dumplings, noodles, pork meatballs and spring rolls.
From familiar dumplings to a regional dish called “lion’s head meatballs,” here are some lucky, pork-tastic foods to make and enjoy during these first days of the Year of the Dragon:
Baked Pork Egg Rolls from PorkBeInspired.com
Chinese Pork Dumplings from PorkBeInspired.com
Lion’s Head Meatballs from About.com
Pork Spring Rolls from Saveur
Asian-Style Pork and Vegetable Noodles from Rachael Ray
by porkknifespoon on January 20, 2012
According to trend expert Nancy Kruse, pork is the protein of the moment on restaurant menus across the country.
*Does a little dance*
Why? Aside from being despicably delicious, pork provides diners with a versatile, fun alternative to run-of-the-mill staples. At casual dining chains like Cracker Barrel, pork often appears as a chef’s special, offering a welcome break from the usual menu. Meanwhile, high-end restaurateurs are experimenting with the whole pig, creating gourmet nibbles from yummy, underutilized bits like the cheeks.
To whet your appetite for the new “it” protein, check out Grub Street’s slideshow of the greatest pork dishes in New York. Even if you don’t live in NYC (we don’t!) the yummy photos are worth every click. Seriously-there’s a pork belly BLT involved. And we know you’re dying to find out what a pork nugget and boudin basque is.
With all these inspiring, mouthwatering options, is there any reason to stray from the pork on the menu? We didn’t think so either.
by porkknifespoon on January 18, 2012
by porkknifespoon on January 12, 2012
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!
by porkknifespoon on January 7, 2012
Now that 2011’s last sizzle is behind us, we’d like to say thanks to all of our readers and bloggers. We were lucky to have Larry to share his beautiful photos, delicious recipes and insights with us. His final post as our featured blogger focused on Kaz Nakamura, a foodie and Twitter personality known for constantly providing delicious inspiration. Check out the post and the dish Kaz shared with us!
Earlier this year, Larry was joined by Kristina and Susan, who shared truly inspiring content with all of us. Remember when the USDA lowered the recommended cooking temperature for pork to 145 degrees? Kristina covered that breaking news on this blog!
And they both shared creative and exciting recipes. Susan even tried out her best Dr. Seuss rhymes to share a pork ice cream recipe with us in September.
We hope you’re not full from all the delectable blog helpings we served you 2011 because we’re asking you to come back for seconds. So get a fresh plate for 2012, subscribe to our RSS feed on the upper right if you haven’t already, and get ready to hear that sizzle we all know and love soon!
