I love chicken as much as the next person (if the next person’s a vegetarian, then it’s safe to say I love chicken recipes more than them) but – let’s be honest – there are only so many ways you can cook that culinary bird. Besides, variety is the spice of life, and, like a spice rack, the more variety the better.
I’m using pork more and more in my daily cooking. The Other White Meat is just as delicious as chicken and it’s a lot more versatile than some people may realize.
As far as nutritional value is concerned, today’s pork is leaner than ever before. Pork is an excellent source of thiamin, niacin, riboflavin, vitamin B-6, phosphorus and protein and a good source of zinc and potassium.
From The Other White Meat.com: Pork today compares favorably for fat, calories and cholesterol with many other meats and poultry. While providing a greater amount of vitamins and minerals, many cuts of pork are as lean or leaner than chicken. Pork tenderloin, for example, is just as lean as skinless chicken breast and meets the government guidelines for “extra lean.” In total, six pork cuts meet the USDA guidelines for “lean,” with less than 10 grams fat, 4.5 grams saturated fat and 95 milligrams of cholesterol per serving. Any cuts from the loin – like pork chops and pork roast – are leaner than skinless chicken thigh, according to USDA data. Pork steaks or roasts from the leg (“fresh ham”) are also lean choices.
Give this recipe (pictured above) a try this week, you’ll soon be praising Pork like never before.
One-Skillet Pork with Wild Rice and Herbs Recipe
1 pound pork tenderloin, lean, cut into bite-sized pieces
1 8-oz package sliced white mushrooms, OR brown mushrooms
1 1/2 cups chicken broth, reduced-sodium
1 cup uncooked white and wild rice blend*
1 tablespoon Italian herbs, herbes de Provence OR other dried herb blend
1 1/2 cups frozen mixed vegetables, thawed
Salt and black pepper
In a large skillet or sauté pan with a tight-fitting lid over high heat, combine pork, mushrooms, broth, rice, and herbs. Bring to a boil, reduce to a simmer, cover, and cook 15 minutes.
Stir in mixed vegetables and continue to cook until liquid has absorbed, rice is tender, and pork is cooked through, about 5 minutes.
Season with salt and pepper to taste and serve.
*Note: To make sure they’ll be done at the same time, use an already-combined mixture of white and wild rice. Look for a blend that has a cooking time of about 20 minutes.
Nothing is easier than a one dish meal, especially for a busy weeknight. Serve with a mixed greens salad tossed with a simple vinaigrette.
Nutritional Information: (Per Serving)
Calories: 350 calories
Protein: 32 grams
Fat: 3 grams
Sodium: 330 milligrams
Cholesterol: 75 milligrams
Saturated Fat: 1 grams
Carbohydrates: 45 grams
Fiber: 3 grams
To learn more about pork and uncover a gold mine of delicious recipes, visit The Other White Meat.