Wednesday, November 17, 2010

Giving Thanks with Pork

While turkey is the traditional meat of the Thanksgiving holiday, pork is a wonderfully tasty and healthy alternative or a great addition to any meal. If you're looking for a lean piece of meat that will leave your taste buds tingling and your belly sated look no further than a big juicy pork loin. Loin is the leanest cut of meat a piggy has to offer and is just as healthy as a piece of skinless white meat chicken.

Thanksgiving Turkey

Mitzi Dulan, a registered dietitian and a specialist in nutritional counseling suggests using a low-fat marinade for flavor and juiciness like a wine-flavored vinegar, fat-free dressing, or juice instead of an oil-based marinade. She also suggests seasoning pork with herbs and spices instead of salt to boost flavor and cut back on sodium. After seasoning or marinating your pork loin, Mitzi says to grill, roast, or stir-fry it to maximize flavor while keeping fat to a minimum.

Mitzi's suggestions are great if you want a low-fat, high protein, delicious meal. But here's what I suggest: Get yourself some Worcestershire sauce, Italian dressing, several shakes of Sticky Pig Seasoning Rub, some minced onion, a little garlic powder, a splash of soy sauce, salt and pepper to taste shake it all up in a big plastic bag and drop in the biggest pork loin roast you can get your hands on and let it sit in the fridge for a couple days. Then, roast it in a roasting pan with a rack, fat side up at no hotter than 325 degrees for about an hour, maybe more maybe less, just check it after 30 minutes or so until it hits 150 degrees. Then, pull the roast out, wrap it in foil and let it set until it reaches 160 degrees. Voila, it may not be fat free but it sure is good. You can also just rub the hell out of it with your favorite seasoning rub and bake it just the same. Yum!

Give it a try this Thanksgiving and let me know how it turns out.

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