Issue 3 Inspired Ideas for Dinner and Beyond August 2012 1 Pork’s Slim 7 Great news for pork lovers: seven cuts of pork meet USDA guidelines for “lean,” meaning that they have less than 10 g fat, 4.5 g saturated fat and 95 mg cholesterol per 3-ounce cooked serving. Pork tenderloin actually qualifies as “extra lean,” making it as lean as a skinless chicken breast! So enjoy these guilt-free lean cuts of delicious, nutritious pork: • Tenderloin • Boneless Top Loin Chop • Ground Pork, 96% Lean • Boneless Top Loin Roast • Bone-In Center Loin Chop • Bone-In Rib Chop • Bone-In Sirloin Roast Find the Southwest-Spiced Roast Pork Tenderloin recipe at www.PorkBeInspired.com. Arm Picnic Roast Back Ribs Blade Roast Cutlets Tenderloin Loin Roast Top Loin Chops Spareribs This guide can help you identify some of your favorite pork cuts in the meat case. Know Your Pork Cuts T urning a package of raw pork into a delicious meal takes only a little know-how and an easy recipe. Knowing your pork cuts is the first step in making informed selections at the meat case. Here’s a simple break-down: A hog is divided into five sections: Shoulder, Picnic Shoulder, Loin, Side and Leg. Each of these sections yeilds a variety of familiar fresh pork cuts: • Shoulder: Ground Pork, Blade Roast, Blade Steak, Country-Style Ribs • Picnic Shoulder: Arm Picnic Roast • Loin: - Chops from the Sirloin, Rib, Loin, Top Loin and Blade areas - Roasts from the Rib, Loin and Sirloin areas - Tenderloin - Country-Style Ribs, Back Ribs • Side: Spareribs, St. Louis-Style Ribs • Leg: Fresh Leg Roast, Cutlet