There’s more than one way to serve pork, says a recent Atlanta Journal Constitution column, which notes that today’s lean pork is not your grandmother’s pork roast.
“Many cuts of pork are actually as lean as skinless chicken,” writes Carolyn O’Neil in her recent Health Eating Out column entitled “Pork Shouldn’t be Overlooked as Lean, Light Entrée.” “Pork tenderloin is famously fit for weight control and meets USDA guidelines for extra lean--less than 5 grams fat per three-ounce serving.”
The National Pork Board has maintained a positive relationship with O’Neil, an accomplished journalist and nutrition expert who served as a senior correspondent for CNN’s “On the Menu.” Ceci Snyder, assistant vice president of consumer marketing for the NPB, noted that O’Neil recently stopped by the pork checkoff booth at the American Dietetic Association’s annual meeting in Chicago.
In her Nov. 24 column, O’Neil cites data from the NPB Web site, which notes that today’s pork has 16 percent less fat and 27 percent less saturated fat than 15 years ago.
The article also mentions the emerging trend of niche pork and highlights how local chefs consistently feature pork on their menus, from grilled, center-cut pork chops with sautéed mustard greens to braised pork shank.
“This article shows the importance of building relationships with media and nutrition professionals,” says Snyder, who is quoted in O’Neil’s column about the best way to find leaner cuts of pork. “We want to be viewed as a credible source of science-based information for all things pork, and articles like Carolyn’s help us educate consumers about how today’s pork fits into a healthy diet.”