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 : http://caloriecount.about.com/ )
|Total fat (g.)||Saturated fat (g)|
|Chicken breast, bone & skin less only||3.6||1.05|
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
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.
Makes 2 servings . Here’s the estimated Nutritional values per serving based on the ingredients used.
|Calories : 194.5 kcal||Total Fat: 7.5 g.|
|Cholesterol : 75.9 mg.||Saturated fat : 1.7 g.|
|Protein : 26.3 g||Dietary fiber : 0.62 g.|
|Sodium : 745.5 g.||Carbohydrate : 1.45 g.|