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Ready, Set, Serve

Pork and Rice El Dorado

Healthy Tips & Menus

A hectic lifestyle makes it easy to skip a meal or to grab not-so-nutritious foods while on the go. But, a busy day doesn't have to stand in the way of great health! Take a look at the variety of tasty and guilt-free meals you can prepare with Farmer John® products:

Pork: The Lean Mean Meat

Pork producers today have significantly changed production methods to produce much leaner meat than 25 years ago. Better breeding and feeding of the hogs and a grading system that stimulates the meat packers to trim more of the external fat than they did in the past has resulted in leaner meat.

Some cuts of pork are as low or lower in fat than chicken and over half of the fat is unsaturated fat, the type that helps lower cholesterol. Any cuts from the loin are good lean selections. Shown below are a few suggestions on how to reduce the fat content and avoid adding extra fat when preparing pork.

  • Remove most of the external visible fat before cooking.
  • Prepare pork with herbs and spices to enhance flavor rather than using sauces.
  • To reduce the amount of fat used when frying, stir-frying, sautéing, or searing pork in a pan, use a nonstick skillet which requires less added fat, or use a nonstick skillet with a fat free nonstick cooking spray.
  • After cooking ground pork, place in a strainer and rinse under hot water to remove excess fat.
  • Cook pork using a low fat cooking method, such as roasting, grilling, broiling, steaming, poaching, braising, or stewing.
Pork: Rich in Nutrients

Pork is a nutrient dense food, which means it has a high level of nutrients in proportion to its calorie content. It contains a high level of some of the essential B vitamins, such as B12, B6, thiamin, niacin and riboflavin. It is also rich in other nutrients, such as phosphorous, zinc, potassium, iron and magnesium, which are important to our daily diet. Our bodies require a certain amount of protein daily and the body does not store protein so we need to replenish it each day. A 3-ounce portion of pork provides approximately half of our daily requirement for protein.

Type of Meat Calories Total Fat Saturated Fat Protein Cholesterol Cooking Method
Sirloin Chop (fat trimmed) 164 5.7g 1.9g 25g 78mg Broiled
Center Cut Chop (fat trimmed) 173 6.6g 2.3g 26g 68mg Broiled
Rib Chop (fat trimmed) 186 8.3g 2.9g 24g 80mg Broiled
Tenderloin 139 4.1g 1.4g 26g 67mg Roasted
Center Loin Roast 160 6.4g 2.1g 25g 66mg Roasted
Sirloin Roast 168 7g 2.5g 25g 73mg Roasted
Rib Roast 182 8.6g 3g 24g 70mg Roasted
Blade Boston Roast 191 9.2g 3.3g 25g 75mg Roasted
Cured Ham-Lean (5% fat) 107 4.6g 1.5g 15g 45mg Roasted
Chicken Breast (with skin) 170 7g 2g 25g 70mg Roasted
Chicken Breast (skinless) 120 1.5g 0.5g 24g 70mg Roasted
Chicken Thigh (skinless) 152 7g 2g 21g 81mg Roasted
Chicken Drumstick (skinless) 130 4g 1g 23g 70mg Roasted
Beef Tenderloin (fat trimmed) 180 8.5g 3.2g 24g 70mg Broiled
Beef Sirloin (fat trimmed) 170 6.1g 2.4g 26g 75mg Broiled
Lamb Chop (fat trimmed) 180 8g 3g 25g 80mg Broiled
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