Being Brainy always means getting the most for your money besides flavor and good food value. Some might think that pork is not nutritious but it is. Today's pork is 16 percent leaner and 27 percent lower in saturated fat compared to 20 years ago. Pork is naturally low in sodium and a good source of potassium - two nutrient that when coupled, can help regulate blood pressure.
Adults living with pre-hypertension
are often advised by physicians to make lifestyle changes to lower their blood
pressure. Some may need drug therapy, but studies show that aside from
prescription drugs, the best way to treat hypertension is with diet and
exercise.
Those following the well-documented
DASH (Dietary Approaches to Stop Hypertension) eating plan to help lower blood
pressure can now include nutrient-rich lean pork as the predominant source of
protein in their diets, according to new research from Purdue
University. Pork is versatile, affordable and
accessible for many Americans. Its many beneficial qualities make it easy to
incorporate into any healthy diet.
Pork is not only a good source of
protein but also provides several important vitamins and minerals. A 3-ounce
serving of pork is an “excellent” source of thiamine, selenium, protein, niacin,
vitamin B6 and phosphorus, and a “good” source of riboflavin, zinc and
potassium.
So, for this evening's dish, you will need to buy a pork loin as well as carrot and parsnip. To begin, saute on med. heat in a covered skillet, using olive oil and coconut oil, mushrooms and julienne cut root veggies: carrot and parsnip. Add to that a pinch of salt and dried herbs: rosemary, mint and oregano. Once browned on the edges and tender to the fork, remove from the skillet and set aside. Add to the same skillet your pork loin sliced into medallion size. You should drizzle in some more olive oil and herbs. As they brown you begin to see the juices flowing, time to add 1/4 cup of heavy cream and 1 tsp of organic peanut butter. Cover and simmer on low heat for 8 min.
Boil water for buckwheat, add a pinch of salt and when it rolls add 1 cup of buckwheat. Or perhaps, you have the boil in the bag which is ore-measured. Buckwheat cooks as fast as rice. When it is nicely tender, spoon onto a serving dish, toss on your root veggies or serve on the side. Ladle your pork onto a serving plate and gather to the table.
~ Tutti a Tavola!
Source on Pork ~ http://www.porkbeinspired.com/nutrition/dash-to-better-health-with-pork/
ps. a little left over beef was warmed and added to the mushrooms/veggies... that's just being frugal and brainy!
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