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Article: Microwave doesn't dry out lean pork tenderloin
- Article from:
- Chicago Sun-Times
- Article date:
- March 5, 1992
- Author:
CopyrightCopyright 1992 Chicago Sun-Times. (Hide copyright information)
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Pork continues to grow in popularity. According to recent
published reports, pork is one of the fastest-growing menu items in
the country except in the Midwest (where it is already popular).
Pork is appealing for several reasons. It is generally cheaper
than beef. One pork cut is lower in fat than white chicken meat:
Three ounces of pork tenderloin has only 1 gram of fat and 79
milligrams of cholesterol. The same amount of chicken breast meat,
without skin, has 2 grams of fat and 66 milligrams of cholesterol.
Not a bad comparison, and a nice change if you've just about OD'd on
chicken.
Add to that the fact that pork tenderloin is really a
convenience meal that can be cooked in about 20 ...