National Eat Together Week and click for a cause to feed America

I’m helping out the National Pork Board to encourage you and your family to participate in National Eat Together Week, September 20-26, 2009. This event encourages families to eat together WHENEVER they can find time – breakfast, lunch or dinner.

Stop by your child’s school and eat lunch with your son or daughter. Get up a few minutes early and have breakfast together. Or make plans to get the family around the dinner table at least once this week!

Our favorite time during the week is to get together for dinner while watching NBC’s the Biggest Loser. My husband and I take time during the show to explain to the kids the importance of good nutrition and fitness.

Feeding America

Beginning at midnight Sunday, September 20, in partnership with Feeding America, the nation's largest domestic hunger-relief charity, America’s pork producers are encouraging you to “click for a cause.” Click on the National Eat Together Week badge in this post. You’ll be taken to a special webpage where you can download or email a recipe. For every recipe printed or shared via email from the special National Eat Together Week website, America’s pork producers will donate five pounds of pork (or about 25 meals) to a food bank in need.

Bloggers can help out by posting the badge above on their own blog, too. (You can get the code here.)

Pork is for dieters, too!

For my family, pork is a special treat since we mostly stick to the fish and venison my husband harvests. We love doing pork roasts on the rotisserie on the grill or ribs in our smoker. Then there’s the spiral ham I do in the crock pot every Christmas and Super BOwl.

If you’re doing Weight Watches, 2 ounces of pork loin is 3 points. Serve yourself a 4 ounce portion with lots of veggies on the side. The next day, enjoy the leftover pork in a big salad.

Triple Play Pork: Cuban Glazed Pork Loin
Makes 4 servings

Ingredients:

• 3 1/4 to 3 1/2 pound boneless pork loin roast
• 1 lime
• 2 tablespoons frozen orange juice concentrate, thawed
• 1 tablespoon garlic, minced
• 1 tablespoon olive oil
• 1 1/2 teaspoons ground cumin
• 3/4 teaspoon salt
• 1/2 teaspoon black pepper
• 2 medium sweet potatoes, peeled and cut into chunks (optional)
• 1 large red onion, cut into 1-inch wedges (optional)

Directions:

1. Preheat the oven to 350°F. Arrange the pork roast in the center of a shallow roasting pan.
2. Grate the zest of the lime into a small bowl. Juice the lime and add 1 tablespoon to the bowl; reserve remaining juice for another use. Stir the remaining ingredients into the bowl. Spread the citrus mixture over the surface of the pork. Surround the pork with the sweet potatoes and onion if desired.
3. Roast 20 minutes per pound or about 65 to 70 minutes (22 minutes per pound if roast is rolled and tied) until the internal temperature on an instant read thermometer reaches 150°F. Remove from oven and let the roast rest for 10 minutes until the internal temperature reaches 160°F. Slice slightly over a third of the roast, surround with roasted vegetables if desired and serve.
4. Reserve the remaining roast, cut in cubes and refrigerate, covered, for two additional meals.

Nutritional Information:

Calories: 160
Protein: 26
Fat: 4
Sodium: 210
Cholesterol: 80
Saturated Fat: 1
Carbohydrates: 3
Fiber: 0

Weight Watchers POINTS: 4

Posted on September 21, 2009 in Events,Recipes,Weight Watchers

You might also like