• Skip to primary navigation
  • Skip to main content
Path to Plate

Path to Plate

  • Home
  • Articles
  • Topics
  • Youth
  • About
    • About Path to the Plate
    • Meet the Team
    • About Texas A&M AgriLife Extension
  • Contact
  • Show Search
Hide Search

Positives to Eating Pork

September 24, 2021

Do you want to add value to your meals, while staying within your budget? If so, pork may be a less expensive option compared to other protein sources. Pork is a nutritious source of protein and it contains other nutrients including thiamin, niacin, riboflavin, zinc, potassium, and phosphorus. Each of these nutrients play an important role in maintaining our health.  Protein, in particular, plays an important role in the growth and maintenance of muscle and other body tissues.  

MyPlate recommends five to six ounces per day of lean protein. The leanest cuts of pork include the tenderloin, sirloin pork chop, boneless top loin pork chop, ground pork (96% lean), boneless top loin pork roast, bone-in center cut pork chop, and bone-in rib pork chop.  For example, three ounces of roasted pork tenderloin includes 22 grams of protein and approximately three grams of fat. 

There are many different ways to prepare pork. Dry-heat methods include grilling, broiling, stir frying, pan broiling, and roasting. You may also prepare pork using a moist-heat method, such as stewing or braising. 

Pork contributes to more than just food for human consumption. The most common by-products of pork include suede, gelatin, chalk, soap, rubber, fertilizer, and makeup. The United States is the third top ranking pork producing country in the world. The pork industry supports more than 80,000 jobs across the country! 

Next time you are at the grocery store and are looking for something new to cook, try pork! 

Visit https://dinnertonight.tamu.edu/  for great recipes including pork!

Pork Tenderloin with Cayenne Cherry Sauce
Herb Crusted Pork Chops
Extension Specialist

Contact: Dr. Larry Stein

Phone: 830.278.9151

Email: Larry.Stein@ag.tamu.edu

Contact: Dr. Jenna Anding

Phone: 979.458.2025

Email: j-anding@tamu.edu

Sources

Path to the Plate

Food Data Central

Cooking Meat? Check the New Recommended Temperatures


 

Champions I Agents I Employees

  • Compact with Texans
  • Privacy and Security
  • Accessibility Policy
  • State Link Policy
  • Statewide Search
  • Veterans Benefits
  • Military Families
  • Risk, Fraud & Misconduct Hotline
  • Texas Homeland Security
  • Texas Veterans Portal
  • Equal Opportunity
  • Open Records/Public Information
Texas A&M University System Member

Path to Plate