Volume 10, Issue 109 - June 1, 2006

Hello ,

ARE YOU AN ULTIMATE GRILL GAL?

National Pork Board Contest Searches for America's Grilling Goddess

Do your friends call you "Hot Mamma" for your grilling prowess? Do you "tame the flame" on a regular basis? Do you often wrangle with your favorite patio daddy-o for control of the grill tongs? If any of the above applies to you, then you may be a candidate for the National Pork Board's "Ultimate Grill Gal" contest, a tribute to women who regularly experience the thrill of the grill.

"We know the passion for grilling is growing among women, and whether it's to break the monotony of indoor cooking or to prepare a quick meal, it's clear that grilling is no longer a ‘men's only' club," says Traci Rodemeyer, Pork Information Manager for the National Pork Board.

A Hot Patio Makeover for the Ultimate Grill Gal

The National Pork Board's "Ultimate Grill Gal" contest will recognize five grill goddesses nationwide - that's one each month from May through September. Simply submit an entry (in 25 or fewer words) that explains why you're the "Ultimate Grill Gal." Entries will be reviewed by a panel of judges and evaluated based on originality, creativity and the ability to convey that you are an "Ultimate Grill Gal."

Click Here for the rest of the details.

Some Pork Nutrition:

The Leanest Cuts of Pork:

• The tenderloin is the leanest cut of pork - a 3-ounce serving contains 139 calories and 4.1 grams of fat - comparable to a skinless chicken breast.

Other lean cuts (based on a 3-ounce serving) include:

• Boneless loin roast with 165 calories and 6.1 grams of fat.
• Boneless sirloin chops with 164 calories and 5.7 grams of fat.
• Boneless loin chops with 173 calories and 6.6 grams of fat.
• Boneless ham (extra lean) with 123 calories and 4.7 grams of fat.
• 2-ounce serving of Canadian-style bacon contains 86 calories and 3.9 grams of fat.

Source: National Pork Board

TheOtherWhiteMeat.com Discover everything you need to know (and love) about the world's favorite meat, but whatever you do - Don't be blah.

Stuffed Pork Chops with Beer-Glazed Onions

Makes 4 servings

Ingredients:

4 bone-in rib pork chops* (1 1/2-inches thick)
4 slices hickory smoked or peppered bacon
4 ounces Fontina or white Cheddar cheese, grated (1 cup)
salt and pepper
Beer-glazed Onions, for stuffing (recipe follows)

Preparation:

Cook bacon in skillet or on griddle over medium high heat until crispy. Drain bacon on paper towels, crumble and add to onion mixture. Stir in cheese, set aside.

Prepare pork chops for stuffing by inserting sharp paring or boning knife through side of each chop until tip touches bone. Carefully cut opening to width of about 1 inch. Swing knife tip through chop to create pocket, being careful not to widen opening. Turn knife and swing blade in opposite direction to make finished pocket as large as possible.

Divide onion mixture among 4 chops (about 1/4 cup stuffing for each). Carefully stuff the mixture into the center of each chop. Season both sides of chops with salt and pepper. Preheat grill to 400 to 450 degrees F. Spray chops lightly with cooking spray, place on hot grill. Cover; cook for 8 minutes per side or until internal temperature reaches 160 degrees F using an instant-read thermometer. Remove from grill, cover with foil and let rest for 5 minutes.

Beer-glazed Onions

Ingredients:

1 medium onion, peeled and chopped (about 1 cup)
1 tablespoon oil
1 tablespoon brown sugar
1/3 cup beer**

Preparation:

In medium skillet, cook and stir onion in oil until onion is translucent, about 7 minutes. Stir in brown sugar, cook for 2 minutes to caramelize. Stir in beer, simmer for 5 minutes or until there is no liquid. Remove from heat, cool slightly.

*The unbroken eye of meat in a bone-in rib chop makes it an ideal chop for stuffing. The rib bone also acts as a helpful guide when cutting the pocket into the chop.

**Substitute white wine, if desired.

Serving Suggestions:

A simple, but flavorful stuffing is a great way to keep chops ultra moist and flavorful while grilling. This stuffing delivers an intense trio of tastes by combining sautéed bacon, Fontina cheese and meltingly tender beer-glazed onions.

Source: National Pork Board

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Pork vs. Other Meats:

How does pork compare to other meats for fat, calories and cholesterol? Pork today compares favorably for fat, calories and cholesterol with many other meats and poultry. Many cuts of pork are as lean or leaner than chicken. Any cuts from the loin - like pork chops and pork roast - are leaner than skinless chicken thigh, according to U.S. Department of Agriculture data. Pork steaks or roasts from the leg ("fresh ham") are also lean choices.

* Roasted, ** Broiled

For the rest of the comparisons...

Source: National Pork Board

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Cinnamon Pork Roast

Makes 10 to 12 servings

Ingredients:

3-1/2 to 4 pounds boneless pork loin roast
2 tablespoons cinnamon
2 tablespoons salt
1 teaspoon freshly ground white pepper
2 tablespoons sugar
1 onion, finely grated
4 garlic cloves, minced
1 to 2 tablespoons soy sauce

Preparation:

Combine cinnamon, salt, pepper, sugar, onion, and garlic. Blend in 1 tablespoon soy sauce. If not spreadable, add another tablespoon of soy sauce. Rub mixture into loin. Refrigerate 3 hours to overnight. Grill pork over medium-low indirect fire 1-1/4 to 1-1/2 hours (about 20 minutes per pound) or until the internal temperature is 155 degrees F. Allow to rest for 5 to 10 minutes before cutting into thin slices.

Serving Suggestions:

A slightly sweet taste to a savory dish. Serve with apple salad, and Grilled Pineapple with Molasses-Lime Butter for dessert (in the Finishing Touches category).

Source: National Pork Board