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nutrients like vitamin Bl. It is also an excellent source of vitamin B2, B6, B12, iron, and zinc. With pork being as lean as it is today, one could easily enjoy it frequently.
To give you an idea of how the leaner pork profile stacks up against what we used to think of as “pork,” note the following facts:
In 1983, a three-ounce serving of roast pork would yield 11.7 grams of fat compared to today’s 6.4 grams, which is a 45 percent reduction.
Presently, the same serving of pork would yield 160 calories, when in 1983 it had 280 calories, or 23 percent more fat.
This information and other findings have proven that pork is lower in cholesterol, lower in fat, and lower in calories. This is because of the way pork is fed and grown by the producer.
Another interesting fact that I discovered when doing my homework is that pork is not marbled as some red meats and the visible fat can be trimmed. This greatly reduces the amount of calories, cholesterol, and saturated fat. Remember, that the visible fat on a piece of meat is usually the main source of saturated fat.
Think pink
Today’s leaner pork cooks quickly! Overcooking will rob pork of tenderness, juiciness and flavor. The age-old fear of trichinosis is simply unfounded today. This type of infection in U.S. hogs is a clinical rarity.
To assure wholesomeness and good flavor and texture, cook pork to medium - an internal temperature of 160 degrees F. A slightly pink color in fresh roasted or grilled pork provides tender, juicy eating and is safe.
Pork scallopini
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