BEEN THERE Chicken Breast
DO THIS Pork Tenderloin
Still haven't embraced "the other white meat"? Consider this: On average, pork today contains 40 percent less artery-clogging saturated fat and 24 percent less fat overall than the pork of 15 years ago, reports a USDA study that examined nine different cuts. Meanwhile, the amounts of vitamin B6 and niacin in pork have risen. That's because farmers have given pigs healthier feed over the past two decades. The leanest variety? Pork tenderloin, which rivals even skinless chicken breast in terms of calories and fat (101 calories and 3 grams of fat per 3 ounces of pork versus 92 calories and 1 gram of fat in the same amount of chicken).
SERVING TIP Place a 1 1/2-pound tenderloin in a large skillet over medium-high heat and sear each side until browned. Remove meat from pan and mix 1/4 cup balsamic vinegar, 1 tablespoon brown sugar, 1/4 teaspoon salt, and 1/8 teaspoon black pepper. Spoon glaze over pork in a small roasting pan, and bake at 375°F for 20 minutes. Any leftovers may be used for sandwiches: Spread whole-wheat bread with apple butter or apricot preserves and top with a few pieces of pork, thinly sliced apples, and red leaf lettuce.