CEDAR RAPIDS, Iowa (KCRG) - October is National Pork Month, and there are lots of options for people to cook up a meal from lean cuts of pork. Fareway Dietitian Whitney Hemmer joins us now with a few ideas.
LEAN CUTS OF PORK
- Pork Tenderloin 120 3.0 1.0 62
- Pork boneless top loin chop 173 5.2 1.8 61
- Pork top loin roast 147 5.3 1.6 68
- Pork center loin chop 153 6.2 1.8 72
- Pork sirloin roast 173 8.0 2.4 76
- Pork rib chop 158 7.1 2.2 56
Pork Tenderloin
Leaner than a boneless, skinless chicken breast. Usually about 1 – 2 pounds (whereas pork loin roast is 2-4 pounds). No waste and very versatile and easy to cook with.
Top Loin Chop (AKA loin chop or America’s Cut)
America’s Cut it 1 ¼" thick top loin chop
Boneless Butterfly Chop (AKA butterfly chop)
Boneless for best value. This is a pork loin slice, cut ¾ the way down. The thicker this chop is cut, the juicier it will be after it’s cooked. Look for a strong pink color with good marbling throughout.
Cooking Tips: Internal temperature should read 145 degrees. 4 ounces of raw, boneless pork should feed four people (3 ounces cooked pork each).
For more information or if you have questions, email Whitney here.
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The Link LonkOctober 11, 2020 at 01:00AM
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Using lean cuts of pork during National Pork Month - KCRG
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