Pork Receives AHA’s Heart-Check Mark Certification

To help inspire healthier lifestyles, the National Pork Board (NPB) is putting the spotlight on juicy, flavorful tenderloin, which recently certified pork tenderloin as a heart-healthy food with the American Heart Association’s (AHA) iconic Heart-Check mark.

“When consumers like what’s on their plate, they are more likely to feel satisfied and far less likely to fall off the healthy-eating wagon,” says Patrick Fleming, director of retail marketing for the NPB. “We encourage retailers to offer their customers delicious and easy-to-prepare pork tenderloin recipes and promote the fact that healthy eating doesn’t have to mean boring eating.”

NPB officials offer retailers the following tips to provide consumers about pork’s role in a healthy lifestyle.

Fill Up, Eat Less: Eating healthy does not mean skimping on flavor or satisfaction. Consumption of flavorful, extra lean protein like pork tenderloin while dieting has been linked to greater satiety and retention of muscle mass. Greater satiety, or a feeling of fullness, will reduce hunger and the urge to over-eat.

Keep your Eye on the Mark: Look for the trusted Heart-Check mark in the meat aisle. Not only is pork tenderloin extra-lean and nutrient-packed, with its new American Heart Association certification displayed on its packaging, health-conscious consumers can easily identify this flavorful, juicy cut as a meal choice compatible with their personal wellness goals.

Power Up with Protein: Pork tenderloin packs big nutrients in every lean serving. At just 120 calories, a 3-ounce portion of 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.

Add on the Nutrients: A new study shows that incorporating fresh, lean pork cuts into the daily diet can help fulfill nutrient needs, while also helping to limit the amount of calories eaten. Therefore, Americans can improve dietary variety and increase intake of important nutrients, while keeping total fat and calories in check, by adding these products to their daily diet.

Make it Lean, Mean and Medium-Rare: On average, the most common cuts of pork have 16 percent less total fat and 27 percent less saturated fat than 21 years ago. Today’s leaner pork can be enjoyed medium rare for optimal enjoyment. The U.S. Department of Agriculture (USDA) recently announced that pork can be safely cooked to 145 degrees Fahrenheit, followed by a three-minute rest time, resulting in juicy and tender pork that’s more delicious than ever.

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