Putting Pork on Your Plate this 'Porktober' and Beyond
South Dakota Pork Producers Council
October is National Pork month. This is a time when we celebrate the hard-working men and women who work in the pork industry and encourage our consumers to put pork on their plate. We were able to interview Registered Dietitian Nutritionist Charlotte Rommereim to tell us more about the powerhouse that is Pork.
Charlotte Rommereim was raised on a family farm near Alcester, SD, where she showed pigs and cattle and did food and nutrition 4-H projects 4-H. As the youngest girl, Charlotte helped prepare meals for her family, which is where her love of cooking began. Wanting to learn more about food science and nutrition, Charlotte attended SDSU and pursued a degree in nutrition and dietetics. She now lives and works in rural communities as a consultant dietitian to health care facilities in South Dakota and Iowa. With her unique perspective as a dietitian with a lifetime on a family farm, Charlotte Rommereim has been a resource for agriculture organizations in communication to consumers and health professionals. Charlotte shares her expertise in agriculture and its impact on food choices in speaking engagements, media interviews and farm tours. She also encourages conversations about how food is raised and speaks from her perspective of living “farm to fork.”
Let’s take a dive into pork. Lean pork is a nutrient-dense, high-quality source of all-natural protein. Fresh pork is packed with protein, providing 47% of the recommended Daily Value with 20 grams of protein per 3-ounce serving. Pork is a carrier food, helping consumers add more under-consumed food groups like vegetables and whole grains and nutrients like choline, iron, and potassium. Researchers believe that when pork is on the plate, over 2.5 million children and 5.7 million adults meet their potassium recommendations daily. Fresh pork is a nutritional powerhouse that contributes to health and well-being at various life stages. Fresh pork is one of the lowest cost ways to get the daily recommended amount of protein.
You may ask, what cuts are lean? Eight cuts of pork meet FDA’s guidelines for “lean,” including pork tenderloin, sirloin pork chop, sirloin pork roast, New York pork chop, 96% lean ground pork, New York pork roast, porterhouse pork chop, and ribeye pork chop. Many cuts of pork are lean and often there may be a misconception that all pork is high in fat. Pig farmers like Charlotte’s family have worked through genetics and nutrition to raise leaner pigs for the consumer. Compared to 30 years ago, pork today has about 16% less fat and 27% less saturated fat. In fact, a pork sirloin chop, sirloin roast and tenderloin all bear the Heart-check Mark from the American Heart Association, indicating they are part of a heart-healthy diet.
Charlotte’s favorite cut of pork is the tenderloin, which happens to be the leanest cut. Pork is a savory protein with a delicious natural flavor that can be accentuated by using your favorite marinades, rubs, sauces, and cooking methods. By seasoning pork with herbs and spices to boost flavor, you also cut back on fat and salt. Preparing a pork tenderloin on the grill or roasting it in the oven is a quick, easy evening meal that easily pairs with grains, fruits and vegetables to make a nutritious meal. A cooking temperature of 145° F for pork cuts such as chops, roasts and tenderloins with a 3-minute rest time is a safe final internal cooking temperature that keeps your pork juicy and flavorful for a spectacular eating experience.
Charlotte wants everyone to know that South Dakota pig farmers are committed to providing the consumer with tasty, nutritious pork in a sustainable way.