(IL Pork) – Have the winter months been not so friendly to your waistline? The summer swimsuit season is upon us and Angie Pollman, a Breese, IL pork producer, is thankful that she has boys who aren’t as worked up about their waistline. Pollman says, “It truly is one of those double-edged swords – you’re ecstatic for summer to finally be here, but thinking about the effect winter has had on the waistline makes it less than perfect.”
With the combination of good news and bad news there are healthy options for summer meals.
Hope Danielson, Health and Wellness Advisor for County Market Grocery Stores says, ”When it comes to pork – or any meat, for that matter – a good tip for choosing a lean option is to look for the word ‘loin’ because it indicates a lean cut.” Consumers are often times unaware of the fact that pork products of today are 31% lower in fat, 29% lower in saturated fat and 14% lower in calories than it was fifteen years ago. In fact, today’s pork producers with six nutritious cuts of pork that actually contain less saturated fat than a skinless chicken thigh.
If you are looking for some fun grilling options – visit The Other White Meat website.
Check This One Out:
Ingredients:
3- cups apple wood or orange wood chips or 6 to 8 apple wood or orange wood chunks
1- 2 to 2 1/2 pound boneless pork top loin roast (single loin)
2- teaspoons dried oregano, crushed
4- cloves garlic, minced
1- teaspoon salt
1- teaspoon coarsely ground black pepper
Directions:
1. At least 1 hour before cooking, soak wood chips or chunks in enough water to cover.
2. Meanwhile, trim fat from roast. Place roast in a shallow dish. In a small bowl, stir together dried oregano, garlic, salt, and pepper. Sprinkle evenly over all sides of roast; rub in with your fingers.
3. Drain wood chips. Prepare grill for indirect grilling. Test for medium-low heat above drip pan. Sprinkle half of the drained wood chips over the coals.
4. Place roast on grill rack directly over drip pan. Cover and grill for 1 to 1 1/2 hours or until internal temperature registers 155 degree F on an instant-read thermometer. Add more coals and remaining wood chips as needed during grilling.
5. Remove roast from grill. Cover with foil; let stand for 15 minutes. The temperature of the meat will rise 5 degree F during standing. To serve, slice pork. Makes 8 servings.
