Reducing Fat Intake with a Healthier Barbecue Pork Recipe
Typically, the cuts of meat used for barbecue pork recipes are
very high in saturated fat, but they provide more flavorful barbecue
than leaner cuts. Ribs and pork shoulders are the most popular of these,
but they are also very unhealthy because of high fat content.
You don’t have to sacrifice flavor to prepare a much healthier barbecue pork recipe. Using leaner cuts of meat will reduce the fat and cholesterol, but will need to be prepared differently to maximize flavor throughout the entire cut of meat.
Blazing Barbecue Pork Loin
For this recipe, we will be using a lean cut of pork tenderloin. Although it’s a healthier alternative to ribs or fatty shoulder meat, the cut can be difficult to flavor and can dry out easily because of its low fat content. If done properly, you can produce a tender, juicy and delicious tasting barbecue pork dinner and still cut the fat and cholesterol.
Ingredients
1 8lb. pork tenderloin (unseasoned)
1 bottle of Sweet Baby Ray’s Honey Chipotle sauce
2 Tsp. fresh minced garlic
2 Tsp. paprika
1 Tsp. chili powder
1 Tsp. seasoned meat tenderizer
1 Tsp. ground red pepper (optional)
1/2 cup apple cider vinegar
1 large meat injection needle
Preparation
Combine paprika, chili powder, seasoned meat tenderizer, and minced garlic in a small container with a lid. Add red pepper if you prefer a little more heat and seal the container. Shake the mixture until it is thoroughly mixed and set it aside.
Place your tenderloin in a glass casserole dish and using half of your season mixture, rub the pork loin on all sides evenly. Add 1/2 cup apple cider vinegar to the remaining half of the seasonings, reseal and shake once again. Draw half of the marinade into your meat injection needle and insert it into one end of the loin. Inject the mixture as you slowly draw the needle out and repeat on the other end of the loin.
Place the loin in a preheated 400-degree oven for 25 minutes. Reduce the oven temperature to 350 degrees F. and remove the pork loin. Liberally coat the top and sides with your favorite barbecue sauce and return it to the oven for another 25 to 30 minutes or until internal temperature reads 160F on a meat thermometer.
All the Flavor without the Fat
This recipe will produce moist, delicious barbecue pork with less fat than ribs or pulled pork. If you’re not ready to completely eliminate pork from your diet, this is a great way to reduce fat and cholesterol intake without giving up delicious barbecue dinners.
You don’t have to sacrifice flavor to prepare a much healthier barbecue pork recipe. Using leaner cuts of meat will reduce the fat and cholesterol, but will need to be prepared differently to maximize flavor throughout the entire cut of meat.
Blazing Barbecue Pork Loin
For this recipe, we will be using a lean cut of pork tenderloin. Although it’s a healthier alternative to ribs or fatty shoulder meat, the cut can be difficult to flavor and can dry out easily because of its low fat content. If done properly, you can produce a tender, juicy and delicious tasting barbecue pork dinner and still cut the fat and cholesterol.
Ingredients
1 8lb. pork tenderloin (unseasoned)
1 bottle of Sweet Baby Ray’s Honey Chipotle sauce
2 Tsp. fresh minced garlic
2 Tsp. paprika
1 Tsp. chili powder
1 Tsp. seasoned meat tenderizer
1 Tsp. ground red pepper (optional)
1/2 cup apple cider vinegar
1 large meat injection needle
Preparation
Combine paprika, chili powder, seasoned meat tenderizer, and minced garlic in a small container with a lid. Add red pepper if you prefer a little more heat and seal the container. Shake the mixture until it is thoroughly mixed and set it aside.
Place your tenderloin in a glass casserole dish and using half of your season mixture, rub the pork loin on all sides evenly. Add 1/2 cup apple cider vinegar to the remaining half of the seasonings, reseal and shake once again. Draw half of the marinade into your meat injection needle and insert it into one end of the loin. Inject the mixture as you slowly draw the needle out and repeat on the other end of the loin.
Place the loin in a preheated 400-degree oven for 25 minutes. Reduce the oven temperature to 350 degrees F. and remove the pork loin. Liberally coat the top and sides with your favorite barbecue sauce and return it to the oven for another 25 to 30 minutes or until internal temperature reads 160F on a meat thermometer.
All the Flavor without the Fat
This recipe will produce moist, delicious barbecue pork with less fat than ribs or pulled pork. If you’re not ready to completely eliminate pork from your diet, this is a great way to reduce fat and cholesterol intake without giving up delicious barbecue dinners.
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