This lean, quick-cooking cut is the chicken breast of the pork world. It stands up to bold flavors and is so versatile it can move from down-home casual to elegant to global, as our collection of recipes shows. At the grocery store, steer clear of pre-marinated tenderloins or ones injected with solution to “enhance juiciness.” Those products are typically loaded with sodium. Instead, add your own seasonings and stay in control of the flavor and salt.

Cooking Light
August 16, 2011