Recipe: More Flavor Can Help You Eat Less Meat

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This week’s elegant Health-e-Recipe – Pork Tenderloin with Pomegranate Cherry Sauce – shows you how smaller servings of red meat can be totally satisfying when cooked with plenty of cancer-fighting flavors.

A lean cut of pork, tenderloin absorbs the fruity flavors of cherry and pomegranate, both rich in protective phytochemicals, in an easy-to-make sauce. Shallots, a cancer-preventive member of the onion family, plus healthful thyme and mustard are simmered together in fat-free, reduced sodium chicken broth and the pomegranate-cherry duo.

Gently cooking the meat in this sauce yields a satisfying dish that goes great with other cancer-fighting foods filling at least two-thirds of your plate, like steamed spinach, carrots and broccoli plus a whole grain like wild or brown rice. That’s the New American Plate model for your meals that AICR recommends.

For more excellent cancer-fighting recipes, visit the AICR Test Kitchen. Click here to subscribe to our weekly Health-e-Recipe.


Author: Cathy Wolz

Catherine Wolz is a writer, editor, and publications consultant for AICR.

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