|Scientists Say Red Meat Vital to a Healthy Diet
Farm Futures- By Madeline McCurry-Schmidt
When Harvard University published its "Healthy Eating Plate" last September there was something missing: red meat.
Instead of including red meat on their dietary guide, Harvard nutritionists recommended consumers "choose fish, poultry, beans, and nuts."
The exclusion of red meat from the Harvard guide contrasts with USDA's MyPlate, which counts lean cuts of beef, ham, and other red meats as good proteins sources for a healthy diet.
To read the full article, click here.
|Applications for 2012 - 2013 Pork Industry Scholarships Now Open!
All juniors and seniors in college who plan to pursue a career in swine production management or a related field, or will be seeking to attend graduate school and major in a discipline with an emphasis on swine, are invited to submit an application for one of 19 available scholarships sponsored by the Pork Checkoff, PIC and Pioneer.
The deadline for applications is February 15, 2012. Recipients will be notified in April, 2012.
"A survey of past scholarship winners indicated that 42% enrolled in graduate school or veterinary college and 67% are involved in swine," says Chris Hostetler, Animal Science Director for the Pork Checkoff.
For more information, click here,
|Pork Recipes for the New Year!
courtesy of porkbeinspired.com
Who doesn't plan on shaping up a little more at the beginning of each year? Let us help you! Pork continues to provide your diet with lean protein. The protein helps to satisfy your hunger and keep it satisfied longer. Below are two ideas for healthy meals featuring pork.
Orange-Grilled Pork Sandwiches with Apricot
Prep Time: 5 minutes
Cook Time: 40 minutes
Marinating Time: 24 hours
1 pound boneless single-loin pork roast
1/2 cup apricot preserves
6 tablespoons Madeira
2 teaspoons Dijon-style mustard
1 clove garlic , crushed
1/2 teaspoon black pepper
1/2 cup orange juice
1 1/2 teaspoons orange zest, grated
1/2 teaspoon fresh ginger, grated
4 slices French bread, OR Italian bread, 1-inch thick, toasted
4 green onions, chopped
4 tablespoons fresh cilantro, chopped
In small bowl, stir together preserves, 2 tablespoons Madeira, mustard, garlic and pepper; cover and refrigerate until needed. Place pork in self-sealing bag; add orange juice, remaining 1/4 cup Madeira, orange zest and ginger; seal bag and toss to coat pork. Refrigerate 8-24 hours.
Prepare banked medium-hot fire in kettle-style grill. Remove pork from marinade, discarding marinade. Grill pork over indirect heat for 20-30 minutes, until internal temperature on a thermometer reads 145 degrees F. Remove roast from heat; let rest about 10 minutes. Thinly slice pork and place on toasted bread; top with apricot sauce; sprinkle with onion and cilantro. Serves 4.
Wine suggestion: Serve a chilled Chenin Blanc or Viognier.
Calories: 335 calories
Protein: 27 grams
Fat: 6 grams
Sodium: 290 milligrams
Cholesterol: 60 milligrams
Saturated Fat: 0 grams
Carbohydrates: 44 grams
Grilled Thai Tenderloin Cutlets
Cook Time: 10 minutes
Marinating Time: 4 hours
2 Pork Tenderloins
2 tablespoons fresh garlic, minced
2 tablespoons fresh ginger, grated
1/3 cup soy sauce
1 tablespoon garlic chili paste
2 tablespoons fresh mint, minced
sandwich buns, (optional)
Cut tenderloins crosswise into 1-inch pieces; flatten with heel of hand to about 1/8-inch thickness and place in shallow pan. Combine remaining ingredients and pour over pork cutlets; cover and refrigerate for up to four hours. Remove pork from marinade (discard remaining marinade) and grill over medium-hot coals just until nicely browned; about 2-3 minutes per side. Serve on sandwich buns if desired.
The versatility of pork tenderloin makes it the perfect centerpiece for an outdoor meal. These cutlets add an exotic touch to your patio dinner. Serve on buns along with Sesame Cucumbers.
NutritionCalories: 132 calories
Protein: 20 grams
Fat: 4 grams
Sodium: 649 milligrams
Cholesterol: 60 milligrams
Saturated Fat: 1 grams
Carbohydrates: 3 grams
Fiber: 0 grams