Friday, 2 December 2011

Pork Tenderloin-Cabbage Salad

An article written by Sylvia Tan entitled Pork can be low-fat (Mind your body, Straits Times) mentioned that pork tenderloin is leaner than chicken breast.  I agree to that that's why I used some for my pork-cabbage salad :-).

The total fat found in a skinless chicken breast is almost the same as those found in a pork tenderloin.  Just for comparison purposes see the table below  (source : )

Total fat (g.)Saturated fat   (g)
Chicken breast, bone &   skin less only3.61.05
Pork, Tenderloin3.521.17

As a person who loves pork, this is great news to me.  I no longer need to wait for my feast day to enjoy pork.


Pork Tenderloin – 200 g.

Cabbage, julienned – 50 g.

Low Fat Mayonnaise – 2 tbsp

Apple Cider Vinegar (bragg’s) – 4 tbsp

Salt and ground black pepper to taste

Cooking Procedure:

1.  Boil the pork in water until it is fork tender.  Slice it into bite sizes.

2.  Mix the sliced pork with the rest of the ingredients.

Enjoy :-)

Makes 2 servings . Here’s the estimated Nutritional values per serving based on the ingredients used.

Calories :  194.5 kcalTotal Fat:  7.5 g.
Cholesterol   :  75.9 mg.Saturated fat   :  1.7 g.
Protein   :  26.3 gDietary fiber   :  0.62 g.
Sodium :  745.5   g.Carbohydrate   :  1.45 g.


No comments:

Post a Comment