Your extension connection to nutrition and fitness Preparation Time: 2 hours, 20 minutes (active time: 25 minutes) Serves: 10 (Serving size: 3 ounces) Ingredients 1 3-pound pork loin, trimmed 1 teaspoon salt 3 cloves garlic, crushed and peeled 2 tablespoons extra-virgin olive oil 2 tablespoons chopped fresh rosemary 1 tablespoon freshly grated lemon zest 3 ⁄ 4 cup dry vermouth, white wine, or apple juice 2 tablespoons white-wine vinegar Directions 1. Tie kitchen string around pork in three places so it doesn’t flatten while roast- ing. Place salt and garlic in a small bowl and mash with the back of a spoon to form a paste. Stir in oil, rosemary, and lemon zest; rub the mixture into the pork. Refrigerate, uncovered, for 1 hour. 2. Preheat oven to 375°F. 3. Place the pork in a roasting pan. Roast, turning once or twice, until a thermometer inserted into the thickest part registers 145°F, 40 to 50 minutes. Transfer to a cutting board; let rest for 10 minutes. 4. Meanwhile, add vermouth (or wine/apple juice) and vinegar to the roasting pan and place over medium-high heat. Bring to a simmer and cook, scraping up any browned bits, until the sauce is reduced by half, 2 to 4 minutes. Remove the string and slice the roast. Add any accumulated juices to the sauce and serve with the pork. Nutrient information per serving 221 calories; 11 g total fat (3 g saturated fat, 6 g mono fat); 69 mg cholesterol; 156 mg sodium; 1 g carbohydrates; 0 g fiber; 0 g added sugars; 24 g protein; 368 mg potassium Healthy People. Environments. Economies. Unravel the Meat Case Confusion Cuts of meat have been labeled the same way since 1973. This 40-year-old labeling system used names like “Beef Shoulder Top Blade Steak Boneless Flat Iron.” Such terms left consumers confused, causing them to purchase the three or four cuts they already knew. To help consumers better distinguish between the numerous cuts of meat, the Industry-Wide Cooperative Meat Identifica- tion Standards Committee (ICMISC) has approved the use of new meat labels. Consumers will see labels with three lines describing the meat cut. On the first line, instead of “Beef Top Loin Steak Boneless,” a simpler, more common name is used such as “Strip Steak.” On the second line will be “Beef, boneless” to describe further cut characteristics. On the third line, a descriptor of the cooking method, like “Grill for best re- sults,” will help consumers choose the right cut for the cooking method they want to use. Beef and pork share common names for cuts, like Rib, Tenderloin, Sirloin, Arm, and Blade. Typical names used in the past for pork will be used on beef cuts and vice versa. You will see beef labeled as Country- Style Ribs or pork labeled as T-Bone, Ribeye, and Porterhouse. The ICMISC program is voluntary, meaning some retailers may use the new labels and others may not. Food Safety Mythbusters We all do our best to serve our families food that’s safe and healthy, but some common myths about food safety may surprise you. Myth #1: I don’t need to wash fruits or vegetables if I’m going to peel them. Fact: Because it’s easy to transfer bacteria from the peel or rind when you’re cutting to the inside of your fruits and veggies, it’s important to wash all produce, even if you plan to peel it. (continued on next page)
Transcript
Your extension connection to nutrition and fitness
Ingredients1 3-pound pork loin, trimmed1 teaspoon salt3 cloves garlic, crushed and peeled2 tablespoons extra-virgin olive oil2 tablespoons chopped fresh rosemary1 tablespoon freshly grated lemon zest3⁄4 cup dry vermouth, white wine, or apple juice2 tablespoons white-wine vinegar
Directions1. Tie kitchen string around pork in three places so it doesn’t flatten while roast- ing. Place salt and garlic in a small bowl and mash with the back of a spoon to form a paste. Stir in oil, rosemary, and lemon zest; rub the mixture into the pork. Refrigerate, uncovered, for 1 hour.2. Preheat oven to 375°F.3. Place the pork in a roasting pan. Roast, turning once or twice, until a thermometer inserted into the thickest part registers 145°F, 40 to 50 minutes. Transfer to a cutting board; let rest for 10 minutes.4. Meanwhile, add vermouth (or wine/apple juice) and vinegar to the roasting pan and place over medium-high heat. Bring to a simmer and cook, scraping up any browned bits, until the sauce is reduced by half, 2 to 4 minutes. Remove the string and slice the roast. Add any accumulated juices to the sauce and serve with the pork.
Nutrient information per serving 221 calories; 11 g total fat (3 g saturated fat, 6 g mono fat); 69 mg cholesterol; 156 mg sodium; 1 g carbohydrates; 0 g fiber; 0 g added sugars; 24 g protein; 368 mg potassium
Healthy People. Environments. Economies.
Unravel the Meat Case Confusion Cuts of meat have been labeled the same way since 1973. This 40-year-old labeling system used names like “Beef Shoulder Top Blade Steak Boneless Flat Iron.” Such terms left consumers confused, causing them to purchase the three or four cuts they already knew.
To help consumers better distinguish between the numerous cuts of meat, the Industry-Wide Cooperative Meat Identifica-tion Standards Committee (ICMISC) has approved the use of new meat labels.
Consumers will see labels with three lines describing the meat cut. On the first line, instead of “Beef Top Loin Steak Boneless,” a simpler, more common name is used such as “Strip Steak.” On the second line will be “Beef, boneless” to describe further cut characteristics. On the third line, a descriptor of the cooking method, like “Grill for best re-sults,” will help consumers choose the right cut for the cooking method they want to use.
Beef and pork share common names for cuts, like Rib, Tenderloin, Sirloin, Arm, and Blade. Typical names used in the past for pork will be used on beef cuts and vice versa. You will see beef labeled as Country-Style Ribs or pork labeled as T-Bone, Ribeye, and Porterhouse.
The ICMISC program is voluntary, meaning some retailers may use the new labels and others may not.
Food Safety MythbustersWe all do our best to serve our families food that’s safe and healthy, but some common myths about food safety may surprise you.
Myth #1: I don’t need to wash fruits or vegetables if I’m going to peel them.
Fact: Because it’s easy to transfer bacteria from the peel or rind when you’re cutting to the inside of your fruits and veggies, it’s important to wash all produce, even if you plan to peel it. (continued on next page)
…and justice for allThe U.S. Department of Agriculture (USDA) prohibits discrimination in all its programs and activities on the basis of race, color, national origin, age, disability, and where applicable, sex, marital status, familial status, parental status, religion, sexual orientation, genetic information, political beliefs, reprisal, or because all or part of an individual’s income is de-rived from any public assistance program. (Not all prohibited bases apply to all programs.) Persons with disabilities who require alternative means for communication of program information (Braille, large print, audiotape, etc.) should contact USDA’s TARGET Center at 202-720-2600 (voice and TDD). To file a complaint of discrimination, write to USDA, Director, Office of Civil Rights, 1400 Independence Avenue SW, Washington, DC 20250-9410, or call 800-795-3272 (voice) or 202-720-6382 (TDD). USDA is an equal opportunity provider and employer.
Issued in furtherance of Cooperative Extension work, Acts of May 8 and June 30, 1914, in cooperation with the U.S. Department of Agriculture. Cathann A. Kress, director, Cooperative Extension Service, Iowa State University of Science and Technology, Ames, Iowa.
PM 2099NN January 2014
www.extension.iastate.edu
Myth #2: To get rid of any bacteria on my meat, poultry, or seafood, I should rinse off the juices with water first.
Fact: Rinsing meat, poultry, or seafood with water can increase your chance of food borne illness by splashing juices and any bacteria they might contain onto your sink and counters.
Myth #3: If I really want my produce to be safe, I should wash fruits and vegetables with soap or detergent before I use them.
Fact: It’s best not to use soaps or detergents on produce since these products can linger on foods and are not safe for consumption. Using clean, lukewarm, running water is actually the best way to remove bacteria and wash produce safely.
Myth #4: I saw on the Internet that I can cook my whole meal in my coffee maker.
Fact: Cooking your meal in a coffee maker is not an approved or tested method for safe preparation of foods. Besides, the coffee flavor residue would transfer to anything placed in the coffee maker.
Beat the Winter BluesAs the short days and long nights of winter roll into February, we begin to feel like we are stuck in a rut. A little sunshine and fresh air would do us good, but the frigid weather may seem like a good excuse to avoid workouts or outdoor play. Evidence shows that people are less physically active during winter months and tend to eat more “comfort” foods, increasing their potential to gain weight.
Being active can help with more than just weight control. Those who can maintain or increase their physical activity level may feel happier and more energetic as well as feel better about themselves physically, and be better able to control their weight. Beat the blues by planning an activity for family or friends. Here are a few examples:
• Bundle up children for cold weather and let them play outside for short periods of time. Sledding or making snow angels, snowmen, or snow forts are great activities to enjoy.
• Allow children to play actively indoors if the weather is bitterly cold. Parents and children can dance or practice aerobics together. Parents may designate a space in the house where it is fine to wrestle and roughhouse.
• Share a competitive round with exergames on the Wii or Kinect as a family or set up a family “Olympics” with a variety of sports activities.
• Provide lots of challenge and vigorous exercise through ice skating. Many ice rinks are open to the public.
• Go bowling. It offers friendly, fun-filled competition.
A little imagination and a lot of flexibility are all that’s needed to pass the time until spring.
