Memorial Day is the start to summer and the grilling season. It is important to remember some health tips while using this method of cooking. Pork tenderloin is the leanest cut of pork, and is as lean as skinless chicken breast for a 3 oz portion. Sodium free spices and herbs are a great way to flavor grilled items without adding calories, fat and sodium of course.
Be sure to check your meat for doneness, without under cooking or overcooking. We cannot simply rely on the appearance and smell of the meat, so use a food thermometer by inserting to the thickest part of the food without touching bone or fat. Cook until the thermometer shows an internal temperature of 160° F for ground beef, pork, veal and egg dishes; 145° F for beef, pork, veal and lamb steaks, chops and roasts; and 165° F for all poultry. Some foods need three minutes of rest time after cooking to make sure harmful germs are destroyed, including fresh beef, veal, lamb, pork and raw ham. Clean your food thermometer with hot, soapy water before and after each use.
Follow these simple tips to serve healthy and safe foods this grilling season!