Tender and delicious pork tenderloin now has an additional benefit; it has been deemed heart-healthy! Recently certified by the American Heart Association, pork tenderloin now bears the iconic Heart-Check mark, making it easier than ever to spot this extra lean protein when navigating grocery aisles.
Maintaining a healthy diet is an important part of cardiovascular health and eating heart-healthy foods may help reduce risk factors associated with heart disease, stroke and more. Naturally low in sodium and delicious, pork tenderloin is a flavorful solution for those who want to take care of their heart without neglecting their taste buds.
* Nutritious: Pork packs nutrients in every lean serving. A 3-ounce portion of pork tenderloin is an “excellent” source of protein, thiamin, vitamin B6, phosphorous and niacin, and a “good” source of potassium, riboflavin and zinc, yet contributes only 6 percent of calories to a 2,000-calorie diet.
If you’re looking to incorporate more heart-healthy foods into your diet without sacrificing flavor, rest assured tenderloin recipes, like Sautéed Pork Medallions with Lemon-Garlic Sauce, will do the trick.
For more information and recipes to enjoy today’s lean and flavorful pork, visit http://www.PorkBeinspired.com or
Sautéed Pork Medallions with Lemon-Garlic Sauce
Prep time: 10 minutes
Cook time: 10 minutes
1 pork tenderloin (1 pound), trimmed
1/4 teaspoon salt, divided
1/4 teaspoon plus 1/8 teaspoon black pepper, divided
2 teaspoons olive oil, divided
2 cloves garlic, minced
1/2 cup dry white wine (for non-alcoholic, substitute low-sodium chicken broth)
1/2 cup low-sodium chicken broth
Grated zest and 1 tablespoon juice from 1 lemon
1 tablespoon chopped fresh parsley or 1 1/2 teaspoons chopped fresh sage or rosemary*
Cut pork into 12 slices, about 1-inch thick. Sprinkle pork on all sides with 1/8 teaspoon of the salt and 1/4 teaspoon of the pepper. Heat 1 teaspoon of the oil in a large heavy skillet over medium-high heat. Add the pork and cook, turning once, until the pork is well browned and internal temperature reaches 145∞F, about 1 1/2 minutes on each side. Transfer pork to serving platter and cover to keep warm.
Add the remaining 1 teaspoon oil to skillet. Add garlic and cook, stirring constantly, until garlic is fragrant, about 30 seconds. Add the wine and broth. Increase heat to high and cook, stirring to scrape up the browned bits from the bottom of the skillet, until the liquid is reduced by two thirds, about 5 minutes.
Remove the skillet from the heat and stir in the remaining 1/8 teaspoon salt, remaining 1/8 teaspoon pepper, the lemon zest and juice, and the parsley. Serve the pork medallions drizzled with the sauce (makes a generous 1/3 cup; about 1 1/2 tablespoons per serving).
*To substitute fresh herbs with dried herbs, use 1 1/2 teaspoons dried parsley or 3/4 teaspoon dried sage, or 3/4 teaspoon dried rosemary
Serve the pork with whole wheat linguine or brown jasmine rice to soak up all the delicious lemon sauce. Steamed broccoli rabe or spinach would make a terrific accompaniment.
Makes 4 servings
Nutritional Information per Serving:
Saturated Fat: 1g