resolutions

New Year’s Resolutions!

by Bethany on January 13, 2011

I’ve never really been one for New Year’s Resolutions, but every year the biggest New Year’s Resolution seems to be losing weight. 

Personally, there was no single moment when I decided to become healthier.  If there was any point, it was when I was trying to get into a college of veterinary medicine.  For as long as I can remember, I have wanted to work on farm animals as a food animal veterinarian.  Also for as long as I can remember, I have been told that it is hard work with long hours (which it is) and I will change my mind.

One night I was at a meeting and a large animal veterinarian was speaking.  He made a comment that stuck with me. “Women are just as capable of being veterinarians as men, but everyone who wants to be a food animal veterinarian needs the endurance.  You all have access to your college gym, use it!”

I’ve never been extraordinarily overweight, but my idea of exercise in high school was being part of the marching band.  I wasn’t interested in sport because even to this day balls flying at my face turn me into a complete spaz.  Endurance was something that I didn’t have, but if that’s what I needed to achieve my goal than that is what I would do.

So, if it takes the date 2011 to make that turning point that you were hoping for or maybe a challenge to achieve the a goal in your life, those of us here at Porktastic say go for it.  I’ve only decided to become an effective veterinarian after I accomplished some really unusual resolutions, like eating pork 4-5 times per week.  I thought, might as well do something really noteworthy before trying to get a 4.0 in vet school.  And come to think of it I made tough decisions in the right order.  Pork has protein which helps build muscles (and I’ll need that brain muscle in vet school)

As a side note, if you are hoping to lose weight, remember that there are six cuts of pork that are considered lean by the USDA and that a pork tenderloin is leaner than a boneless, skinless chicken breast!   Adding protein to your diet is an important way to control hunger cravings and make sure that you aren’t losing muscle mass in the process of losing weight.

Good luck!

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Porktastic Nine: Southwest Grilled Pork Tenderloin

by porktastic on January 4, 2010

It’s a New Year and therefore time for new goals.  This year we decided the new goal is to shed those few extra pounds we have been carrying around.  With swimsuit season a few months away, now is not the time to be adding that winter insulation!  So we developed a few plans of action:

Plan #1: Bought a yoga ball to encourage exercise.

Result: Almost took out both the television and the dog.  The yoga ball now stays safely in the closet so that no one else gets hurt.  We figure this is for the good of all humanity.

Plan #2: Went to get hypnosis for weight loss

Result: Not sure if it’s working correctly.  Every time someone snaps their fingers we find ourselves thinking we’re conducting an orchestra to the tune “Old McDonald”.  This has created a few awkward situations in the workplace.

Plan #3: Eat More Pork

Result: Working great!  We discovered that the pork tenderloin is just as lean as a skinless chicken breast and only has 2.98 grams of fat per 3 ounce serving.  Also, research shows a diet rich in lean protein helps dieters feel full, which may lead to eating fewer excess calories.

Ergo, this has inspired our Porktastic Nine Number 3. With only 151 calories, it’s sure to be a winner (and hopefully help us become a loser)!

Southwest Grilled Pork Tenderloin

2 whole pork tenderloins (11/2 pounds total)

5 teaspoons chili powder

11/2 teaspoons oregano

3/4 teaspoon ground cumin

2 garlic cloves, crushed

1 tablespoon vegetable oil

Cooking Directions

In small bowl, mix all ingredients except pork. Rub mixture over all surfaces of the tenderloins. Cover and refrigerate 2-24 hours. Grill over medium-hot fire, turning occasionally, for 15-20 minutes, until meat thermometer inserted reads 160 degrees F. Let tenderloin stand 5 minutes before slicing. Slice to serve. Serves 6.

Enjoy!

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