‘The other white meat’

Published 12:00 am Wednesday, September 27, 2000

When I was taking a nutrition course in nursing school we were encouraged to teach our patients to avoid pork. Basically it was considered to be to an unhealthy food, causing high blood pressure and increased cholesterol.

But the pork that we buy in the grocery stores of today is basically a different animal. According to the Armour meat company the hogs of 2000 have 77 percent less fat and 53 percent fewer calories then just 25 years ago.

&uot;A lot of people say that they don’t like pork because it is to dry,&uot; says Shirley Corriher of Atlanta, cookbook author and cooking instructor. &uot;Basically the meat has changed but our ways of cooking have not and that is what causes the problem. Pork is much leaner than it used to be and, because of improved feeding and care practices, much healthier.

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&uot;If you cook your pork to an internal temperature of 160 degrees it will be tender, juicy and just slightly pink in the center.&uot;

Try these recipes to give your family a new appreciation for todays pork.

Honey Sesame Pork Tenderloin

1/2 cup soy sauce

2 cloves garlic, minced

1 tablespoon grated fresh ginger

1 tablespoon sesame oil

1 to 11/2 pounds pork tenderloin

1/4 cup honey

2 tablespoons dark brown sugar

1/4 cup sesame seeds

Combine soy sauce, garlic, ginger and sesame oil in a large zipper topped plastic bag. Add tenderloin. Marinate at least 2 hours or overnight in refrigerator.

Preheat oven to 375 degrees. Combine honey and brown sugar in a shallow bowl. Remove tenderloin from marinade and pat dry with a paper towel. Roll tenderloin in the honey mixture then roll in the sesame seeds. Roast in a shallow pan for 20 to 30 minutes. Let sit for 5 to 10 minutes and serve warm.

Adapted from Stop and Smell the Rosemary

Pomander Pork

1 5 – pound boneless pork loin

Marinade ingredients

1/2 cup fresh lemon juice

1/2 cup soy sauce

1/2 cup red wine

1/2 teaspoon ground ginger

Sauce ingredients

2/3 cups sugar

1 tablespoon cornstarch

1/2 teaspoon salt

20 whole cloves, tied in cheesecloth

1/2 teaspoon cinnamon

1 tablespoon grated orange zest

1 cup fresh orange juice

3 orange slices

Combine the marinade ingredients and pour over the pork. Cover and refrigerate over night, turning occasionally.

Preheat oven to 350. Remove pork from marinade. Bake in a roasting pan for 2 to 2 1/2 hours. Be sure you baste often with marinade. While meat is cooking prepare the orange sauce. In a saucepan, combine all the ingredients except for the orange slices. Simmer over medium heat until thickened and clear. Stir occasionally. Remove the cloves and add the orange slices. Cover and remove from heat. When you remove the pork from the oven, let it sit for 5 to 10 minutes. Slice thinly and serve with sauce over rice or noodles.

Adapted from Above and Beyond Parsley

Stuffed Pork Chops

8 pork chops, thick cut. Ask meat market to cut a pocket for


2 cups frozen corn

2 cups white bread crumbs

1 teaspoon salt

1/4 teaspoon pepper

1 tablespoon chopped onion

2 tablespoons chopped parsley

1 tablespoon butter

1 egg, lightly beaten

1 cup peeled and chopped fresh apple

1/4 cup cream

1 teaspoon poultry seasoning

Salt and pepper

1 cup chicken broth

Preheat oven to 325 degrees. Mix corn, crumbs, salt and pepper. Saut\u00E9 onion and parsley in butter and add to the corn mixture with the beaten egg and apple. Stir in the cream with a light touch; add poultry seasoning, mix only until barely mixed.

Stuff the mixture into the pockets of the pork chops and brown on both sides in a heavy skillet you have sprayed with a nonstick spray. Sprinkle the chops with salt and pepper. Place them in a baking dish and pour the broth over them. Cover and bake for 1 1/2 to 2 hours. Add more liquid if needed, do not let dry out.

Adapted from Helen Corbitt’s Kitchen