Broiled, roasted or stir-fried…it always seems to come up chicken and fish. Boredom with meals can short-circuit anyone’s good intentions. It’s time for a change. And clients making changes will be happy to know, so has pork. In today’s meat case, you’ll find pork products with an average of 31% less fat, 29% less saturated fat, 10% less cholesterol and 14% fewer calories compared to 10 years ago.

Many cuts stack up to the nutritional profile of poultry. In fact, a 3-ounce serving of a skinless chicken thigh contains more fat and saturated fat than a comparable serving of trimmed pork tenderloin or boneless pork sirloin chop. But what’s truly remarkable is the great taste and versatility pork adds to low-fat meals.

People eat for many reasons: taste, pleasure, convenience and nutrition (not necessarily in that order). By satisfying these needs, fresh pork makes it easier than ever to eat right – and enjoy it.


Peach-mustard glazed pork chops, smoky citrus kabobs, BBQ pork chops…any way you slice it, pork tastes great. The beauty of pork is that it pairs with anything – from tangy fruits to savory spices, pork will complement many culinary cravings.


It’s easy to improvise with pork. Whatever is in the kitchen, it probably goes with pork. Panbroil or broil cutlets for sandwiches, tortilla fillings or main-dish salads – most pork cuts are done in less than fifteen minutes.


Pork’s nutritional profile is hard to beat. When consumed as part of a 2,000 calorie-a-day meal plan, a 3-ounce portion of roasted, trimmed pork tenderloin contributes only 7% of calories, 6% of total fat, 5% of saturated fat and 22% of cholesterol. Plus, it’s naturally low in sodium – only 48 mg of sodium per serving – and it’s full of hard-to-get nutrients like zinc, as well as thiamin, niacin and other B-vitamins.


Adding variety boosts enjoyment – and people are more likely to make positive, long-term lifestyle changes if they are enjoyable. Finding new ways to add excitement and variety to mealtime can be challenging; in comes pork. It’s a lean, great-tasting, versatile and economical alternative to chicken and fish. After all, reducing fat should in no way reduce eating pleasure.