(This post is sponsored by me on behalf of Smithfield® Marinated Fresh Pork.
You could wash off some of the marinade to lower the sodium level, but you’ve already paid for it so washing it off doesn’t make sense.To help lighten the sodium load, decrease your tenderloin portion size and reduce or eliminate salt from any accompanying dishes. The opinions and text are all my own. I will be trying each of their flavors after seeing how much my family loved this pork loin filet. Browse out huge selection of delicious and imaginative ways to prepare Smithfield Culinary pork products and make your specials even more special
These tournedos may be served with a simple salad and grilled vegetables for a low-calorie meal.
The meat case of your local supermarket is overflowing with selections of pork, from chops to rib roasts to ribs, pork bellies, pigs' feet and packages of a tubular cut known as the pork tenderloin. When I'm not writing, I'm cooking! The old directive to cook pork till well done to kill the trichina nematode, which causes trichinosis, has been superseded.
Or dice the meat, stir-fry it with a host of fresh vegetables and serve over quinoa or brown rice, a more nutritious choice than white rice. The sour taste would be great for balancing out the fat!These little pre-marinated pork loins really make a speedy dinner solution. (*Note your family will fight over who gets the crispy bacon bits when you take this pork loin filet off the grill so you are hereby warned!!
Since fat adds flavor to a piece of meat, external flavorings are often added to enhance the mild taste of a tenderloin. As a pig develops, all the tenderloin needs to do is go along for the ride. The Institute of Medicine has called for a significant reduction in sodium levels in food processed in America, so it’s wise to note that the nutrient sodium levels in enhanced pork are significantly elevated over those without such enhancements.Smithfield's Original Recipe pork tenderloin has 260 milligrams of sodium in a 4-ounce serving, about four times the sodium in a nonmarinated piece of meat. The best way to maintain the juicy interior of a Smithfield tenderloin is to sear all sides in a hot skillet and then slow-roast it in a low-heat oven at 275 F until the interior temperature reaches 145 F. Pouring a little chicken stock in the bottom of the roasting pan adds moisture, keeping the tenderloin supple.
Responding to the demands of busy families, working parents and a new generation of young adults who are finding joy in the kitchen, the premarinated Smithfield pork tenderloin has become a quick, convenient answer to the eternal question, “What’s for dinner?”The pork tenderloin sits high up in a pig’s anatomy, tucked between the shoulders and the back legs.
And we’re not just talking about our legendary spiral-sliced ham.