February was American Heart Month. As I get older I notice myself caring more for my heart with daily exercise and eating better. Are you doing the same? Last year I added pork to our weekly meal plans after I realized that it is low in fat and very tasty. That is why I seem to make and use pulled pork in so many recipes, including Pulled Pork Sliders!
Did you know that:
- On average, the most common cuts of pork have 16 percent less total fat and 27 percent less saturated fat than 21 years ago.
- At just 120 calories, 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 accounts for only 6 percent of the calories in a 2,000-calorie diet.
- Fresh pork is naturally low in sodium (according to USDA database).
- Pork tenderloin is now certified with the American Heart Association’s iconic Heart-Check mark!
Pork Tenderloin Sliders
1 pork tenderloin, (1 pound), trimmed
1 teaspoon salt-free seasoning
2 teaspoons olive oil
12 mini rolls, split and toasted
6 romaine leaves, torn
2 plum tomatoes, each cut into 6 slices
Cut pork about 1/2-inch thick. Sprinkle pork on all sides with the seasoning. Heat the oil in a large heavy skillet over medium-high heat. Add the pork and cook, turning once, until the pork is browned about 1 1/2 minutes on each side. Place the tenderloin in the rolls, top with lettuce, tomatoes, and the following sauce.
Spicy Avacado Sauce (makes a 1/2 cup + 1 Tbsp.)
1 small ripe avocado, halved, pitted, and peeled
1 tablespoon jalapeno, minced, including seeds
1 tablespoon lime juice
2 teaspoons fresh cilantro, minced
I improvised with some of the ingredients that I had around the house. For example, I had whole wheat hamburger buns in the house, so I cut them in half and used them in place of the mini rolls. I also used a different lettuce, as I had spring mix/spinach mix. It turned out perfect, so use what you have and save a little money!
This recipe was a winner with my family. I used mayonnaise on the girls sandwiches rather than the spicy sauce that my husband and I used. The Pork Sliders were delicious and so easy to make.
1 slider with 2 tsp of avocado sauce contains: 20 Calories, 4g Fat, Og Saturated Fat, 25mg Cholesterol, 85mg Sodium, 10g Carbohydrates, 10g Protein, and 1g Fiber
For my second recipe I choose another pork recipe (Slow-Cooker Chile Verde Pork Chops) from the The New American Heart Association Cookbook. During the week we are pretty busy running around so I choose to make a slow cooker recipe. I love the ease of our crock pot and find that there are a lot of really great crock pot recipes out there.
Slow-Cooker Chile Verde Pork Chops
4 boneless center-cut pork loin chops (about 4 ounces each), all visible fat discarded
1 teaspoon ground cumin
1/4 teaspoon salt
1/4 teaspoon pepper
2 teaspoons olive oil
1 pound fresh tomatillos, husks discarded, chopped
1 medium onion, chopped
1 teaspoon grated lime zest
1 tablespoon fresh lime juice
4 medium garlic cloves, minced
2 tablespoons snipped fresh cilantro
Sprinkle the pork chops with the cumin, salt, and pepper. In a large nonstick skillet, hear the oil over medium heat, swirling to coat the bottom. BRown the pork chops for 2 minutes on each side. In a 3 1/2-4-quart slow cooker, stir together the remaining ingredients except the cilantro. Add the pork chops, spooning some sauce over them. Cook, covered, on high 2 to 3 hours or on low 4 to 5 hours, or until the tomatillos are tender and the pork is slightly pink in the center. Transfer the pork chops to plates. Using a slotted spoon, spoon the tomatillo mixture on top. Sprinkle with the cilantro.
Per serving: 218 Calories, 2g Saturated Fat, 1.5g Polyunsaturated Fat, 4g Monounsaturated Fat, 66mg Cholesterol, 194mg Sodium, 11g Carbohydrates, 23g Protein
We are a family of 5 so obviously I had to make more to feed all of us. I lucked out and found the family pack on special (the sell by date was getting close). Normally if I somehow miss a sale on meat this is how I purchase it and then either divide it up and freeze it or toss it as is, into our freezer. I made 7 chops and doubled the recipe above. Running out of time, as usual, I cooked it on high for around 3 hours and the chops turned out moist and flavorful. This was another easy pork recipe that the whole family enjoyed and ATE – that last part is very important as we have three girls age 6 and under.
*Jessie received the above products to facilitate this review. All opinions are those of reviewer only.