SIOUX FALLS, S.D. — The leaves are working on changing colors, and harvest is in full swing. The month of October is not only great for beautiful colors, tailgates and trick-or-treating, but it is a great opportunity for South Dakota pig farmers to showcase their AMAZING product during October Pork Month.
A lot of consumers are looking for a healthy protein source that offers lots of flavor and a variety of cooking methods. They’ll find some great options with pork – whether making a family dinner, grilling in the backyard or planning the perfect holiday meal.
Many consumers are in search of knowledge about the different cuts of pork. A few years ago there was a makeover at the meat case with NEW pork cut names. In order to ease confusion over the various names of pork cuts, the National Pork Board and The Beef Checkoff program joined forces to make the meat case more familiar for shoppers. Several pork chop names are now aligned with beef steaks, so consumers can easily identify their favorite cut. Consumers will now find Ribeye Pork Chop bone-in or boneless instead of the Rib Chop, along with the Porterhouse Pork Chop and New York Pork Chop.
Not only are consumers looking for the perfect cut, but have several questions on meat preparation. So often you hear from a consumer that they feel pork is dry and tough, which is a result of being over cooked. But there is good news! You can have a delicious, juicy, great-tasting pork experience if you follow the current FDA guidelines which recommend cooking fresh pork to 145 degrees Fahrenheit with a three minute rest period.
Cooking to medium doneness for chops, tenderloins and roasts means just a blush of pink in the center. Cooking low and slow for ribs, loins and pork shoulder for classic fall-of-the-bone ribs and perfect pulled pork is a must!
Pork is so versatile it works with many flavors! No matter what time of the year it is, it is easy to adapt sauces, rubs and marinades to create a dynamic meal that will turn Blah into Ahh!
Over the last thirty years, pork has become leaner and contains less saturated fat. Cuts of pork that come from the loin such as chops and roasts are the leanest cuts of pork; pork tenderloin, the healthiest cut of pork, ounce for ounce, it is just as lean as a skinless chicken breast. Pork has received the American Heart Association’s Heart Healthy Checkmark, which means it can be marked and promoted as a heart-healthy product.
Pork packs nutrients in every lean serving and is a “excellent” source of protein and a “good” source of thiamin, vitamin B6, phosphorus and niacin, potassium, riboflavin and zinc.
For more healthy pork recipes and information contact Stacey Sorlien, program and communications director for the South Dakota Pork Producers Council at (605)332-1600, or visit www.sdpork.org.
The South Dakota Pork Producers Council (SDPPC) was created in 1954 to responsibly serve, support and enhance the success of the South Dakota pork production industry. Along with managing industry issues and improving the image of the pork industry, the South Dakota Pork Producers Council works to insure a safe, wholesome product for the consumer’s confident consumption.
South Dakota’s pork producers have 170,000 sows and they produce 339,000 farrowings per year. South Dakota is ranked #11 in pork production and ranks #2 in pigs per sow. South Dakota ranks 9th nationally in number of pigs born in the state. South Dakota’s pork industry contributes $2.1 billion overall economic impact of SD’s Swine Industry. Also, South Dakota pork industry contributes $17.4 million in total tax revenue.
Cuban Pork Tenderloin
Prep Time: 10 minutes
Cook Time: 25 minutes
Servings: 4
FOR ROASTS, CHOPS and TENDERLOINS
Cook to 145 F with 3 minute rest
Ingredients
4 bone-in pork loin chops, or boneless New York Pork Chops, about 6 ounces each
1 teaspoon kosher salt
1/2 teaspoon black pepper
Parmesan White Beans
2 tablespoons extra virgin olive oil
1 small yellow onion, chopped
2 cloves garlic, minced
2 15-oz cans white navy beans, (cannellini) or Great Northern beans, reserving liquid from one can
1 lemon, zested and juiced (2 tablespoons fresh lemon juice)
2 teaspoons kosher salt
1 tablespoon herbes de provence, or 1 teaspoon each dried thyme, rosemary, and basil or savory
1 teaspoon black pepper
1/4 teaspoon red chile flakes
1/4 cup plus 1/3 cup Parmesan cheese, freshly grated, divided
Lemon Arugula Salad (Optional)
2 cups baby arugula
Extra-virgin olive oil, for drizzling
1 lemon, cut into quarters, for serving
Cooking Directions
For the Pork:
Season the pork with salt and pepper. Using a large flameproof skillet (such as cast iron), heat the pan for 5 minutes over low heat. Add oil and pan-sear pork chop on one side until browned, 3-minutes. Remove pork and set aside.
For the Parmesan White Beans:
In the same pan, add the onion. Increase the heat to medium-high and cook, stirring occasionally, until translucent and browned around the edges, 2 to 3 minutes. Stir in garlic and cook until lightly browned and fragrant, about 1 minute. Stir in the beans with the reserved liquid, lemon zest and juice, Herbes de Provence, chili flakes, salt and pepper. Bring to a simmer and cook to slightly reduce the liquid, about 1 minute. Remove from the heat. Stir in 1/4 cup of the Parmesan cheese. Nestle the pork into the beans with the browned-side facing up, leaving the tops exposed. Sprinkle the remaining 1/3 cup Parmesan over the chops and beans.
Position a rack in the center of the oven. Do not preheat the broiler. Put the skillet with the pork and beans in the cold oven and then turn the broiler to high. Cook until the chops look opaque, an instant-read thermometer inserted horizontally into the center of a chop reads between 145 degrees F. and 160 degrees F., and the cheese is melted and lightly browned, 10 to 13 minutes. If the beans brown before the chops are done, move the skillet to a lower rack of the oven and continue cooking. Remove from the oven and let stand for 3 minutes before serving.
While the pork is in the oven, dress the arugula with the olive oil, lemon juice and salt and pepper to taste.
Transfer each chop to a plate, topping each with a portion of beans, cheese side up. Divide dressed arugula among the plates.
Yields 4 servings.
This is dish is a complete meal, but you can add some crusty Italian bread or focaccia, if you wish.
Nutrition Information
Calories: 590 calories
Protein: 59 grams
Fat: 17 grams
Sodium: 1710 milligrams
Cholesterol: 125 milligrams
Saturated Fat: 5 grams
Carbohydrates: 49 grams
Fiber: 11 grams
Random Safety Tip: If using a microwave to thaw your pork, cook immediately after thawing.
— The South Dakota Pork Producers Council
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