MISSION, KS--(Marketwire - February 22, 2010) - (Family Features) Now, more than ever, people are looking for tasty ways to trim their waistlines, and their budgets. Staying within both a caloric and financial budget is as easy as updating your menu with a new centerpiece -- pork.
Pork is extremely versatile, packs a protein punch and pairs well with almost any flavor. Plus, six of the most common cuts of pork are 16 percent leaner and contain 27 percent less saturated fat than they did 19 years ago.
"Those looking to maintain a healthy weight should not underestimate the power of pork," said Mitzi Dulan, Registered Dietitian. "Research has shown that a diet rich in lean protein helps dieters feel full, which may lead to eating fewer excess calories."
In fact, a study from the Obesity journal found that women who cut calories and included more protein, including six ounces of lean pork per day, kept more muscle mass while losing weight than women who consumed the same amount of calories but less protein.
Pound for pound, pork is also one of the most economical buys in the meat case and lean cuts don't stop with those from the loin. According to new data from the US Department of Agriculture, ground pork is now available in lean choices that rival other lean meats. Any way you slice it, you'll find savings at the grocery store with pork.
Maximize your budget and put pork to the test tonight. Plan to prepare the Mustard-Herb Crusted Pork Loin roast for dinner and use the leftovers for a delicious Pork Cordon Bleu Sandwich the next day.
The Mustard-Herb Crusted Pork Loin Roast has only 150 calories and 4 grams of fat. This pork loin roast is trimmed of external fat and it could help you do the same. It also has an amazing 20 grams of protein and nutrients including phosphorus, zinc and potassium, which are all key to keeping the body fit and healthy.
Find the complete Pork Cordon Bleu Sandwich recipe and more waist and budget-friendly recipes and brochures at www.TheOtherWhiteMeat.com or follow The National Pork Board on Twitter @allaboutpork.
Mustard-Herb Crusted Pork Loin Roast
Prep Time: 10 minutes
Cook Time: 60 minutes
Serves 4 with leftovers for sandwiches
1 cup panko
1 1/2 pounds pork top loin roast, trimmed of external fat
1/4 teaspoon salt
1/8 teaspoon black pepper
1 egg yolk beaten
2 tablespoons Dijon-style mustard
1 1/2 teaspoons fresh thyme, chopped
Heat oven to 350°F. Place panko on large dinner plate; set aside.
Pat surface of pork dry with paper towels; sprinkle with salt and pepper.
Combine egg yolk, mustard and thyme in pie plate. Roll pork roast in mustard mixture, spreading mixture evenly on surface. Then roll mustard-coated roast in panko, patting panko on roast to evenly cover.
Place roast on rack in shallow roasting pan. Roast, uncovered, in heated oven for 1 hour or until an instant-read thermometer inserted near center reads 155°F.
Loosely cover pork with foil. Let rest for 5 minutes. Transfer pork roast to carving board; Cut half of the pork roast into 1/2-inch-thick slices to serve. Cool remaining piece of roast at room temperature for up to 1 hour. Loosely cover and refrigerate for sandwiches.
Serving Suggestions:
Cook once and eat twice -- serve half of this savory pork roast with steamed mixed baby vegetables and a wild rice pilaf for the first meal, and use the leftover roast for the Pork Cordon Bleu Sandwiches as a second meal.
Nutrition: Calories: 150; Protein: 20g; Fat: 4g; Sodium: 170mg; Cholesterol: 80mg; Saturated Fat: 1g; Carbohydrates: 5g; Fiber: 0g
