Monday, May 28, 2012

Pork--Be Inspired With the New USDA Recommendations!



As a bzz agent with bzzagent.com, I am doing a campaign on pork and the new USDA recommendations for cooking pork chops, tenderloins, and roasts.  

The new recommendation is to cook these until a digital thermometer reaches a temp of 145.  Then let the pork rest for 3 minutes.  This will result in a flavorful, tender and juicy eating experience.  The pork will be pinker than you are used to.

I encourage you to check out the new pork cooking temperatures HERE.   Keep in mind that for ground pork, just like all ground meat should be cooked to 160 degrees.  140 degrees for pre-cooked ham.

Here is as picture of my bzz kit:

 I headed to our local Kroger-owned store and used the $5 coupon provided to me to buy pork chops.
Here they are cooking--hubby is checking the temp one last time.  Hurry please, I'm hungry! (These are made using a Fat Boy rub)


 aahhh  finally my portion is on my plate along with some macaroni salad, potato salad and cinnamon applesauce.  Time to dig in!

Here is a whole list of websites you will want to be sure to check out:
http://www.porkbeinspired.com   You can find a lot of recipes, cuts, nutrition, freebies and more!
Follow over on twitter at https://twitter.com/#!/allaboutpork
Hop over to pinterest and pin some photos of your personal pork creations as see those of others.  http://pinterest.com/PorkBeInspired/
You will also want to head to facebook and like their page as well! https://www.facebook.com/PorkBeInspired

Here is an inspired recipe that you might want to try:

BBQ Pork Salad with Summer Fruits and Honey Balsamic Vinaigrette
Prep Time: 20 minutes
Ingredients
4 cooked pork chops, sliced*
8 cups mixed greens
2 nectarines, cut into 12-wedges each
1 grapefruit, segmented
2 avocados, cut into wedges
16 cherry tomatoes
1 tablespoon salad oil
2 tablespoons toasted almonds, slivered
Salt and black pepper
Honey Balsamic Vinaigrette:
2 tablespoons balsamic vinegar
2 tablespoons honey
1/2 tablespoon Dijon-style mustard
2 tablespoons mayonnaise
1 teaspoon chili powder
1 teaspoon black pepper
3/8 cup salad oil
Cooking Directions
For the Vinaigrette:
In a blender, combine all ingredients except oil. Blend at medium speed for one minute. Next, with blender at medium speed, pour oil very slowly into blender. Add salt and pepper.
For each serving, toss 2 cups greens with 2 tablespoons dressing, top with 4 cherry tomatoes, 1 sliced pork chop, 1/2 avocado, sliced in wedges, 1/2 nectarine sliced in wedges, 1/4 grapefruit segments. Drizzle with more dressing and sprinkle with toasted almonds. Serve immediately.
Makes 4 servings
  

Did you know that there are 5 chop cuts to choose from?  Loin chop, blade chop, rib chop, top loin chop, and sirloin chop.  We chose sirloin chops for the meal I show above.

Hubby went a step further and bought pork ribs to smoke for our supper last night.  They were oh so good, smoked with a rub and then cooked with bbq sauce.  I took a picture of them with the rub, and then a picture of him putting on the bbq sauce.



Kroger-owned stores are your go-to source for pork.  Head to the store where you already shop.  The friendly staff will happily answer your questions.  Be sure to check out Kroger.com for recipes, coupons, and offers exclusive to your area.  

Disclaimer:  As a bzzagent I was sent a campaign kit for Pork (as pictured above).  This post is part of my sharing by word of mouth.  I was not compensated in any other way.  Any opinions in this post are my own.

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