You don’t have to give up pork completely, just change it a little.
As we work on lowering our sodium intake, lowering our pork intake seems parallel. A high sodium intake could increase hypertension and may cause major difficulties reminds Michigan State University Extension experts. According to the Center for Disease Control, having high blood pressure raises your risk for heart disease and stroke, a leading causes of death in the United States.
Everyone should watch their sodium intake, however; African Americans have a higher risk for hypertension. Food is great, as long as it is consumed in moderation. Some of our favorite dishes, such as pork, which contains high sodium, can be prepared as well as enjoyed with reduced amount of sodium. For example, roast pork with garlic can be great tasting, without the high sodium. In the following recipe that serves 12, I advise to not add any salt. The United States Department of Agriculture provides consumers with “Salt and Sodium: 10 Tips to Help you Cut Back. For this recipe you will need the following:
3 pounds pork roast lean
½ teaspoon poultry seasoning
½ teaspoon lemon pepper
½ teaspoon original Mrs. Dash
½ teaspoon parsley
½ teaspoon thyme
8 cloves garlic
Preheat the oven to 350 degrees.
Rinse the meat with plain water, pat dry with a clean paper towel. With a sharp knife, put eight half-inch deep slits in the roast. Insert one clove of garlic into each slit. Mix the dry seasonings and rub them all over the entire roast. If you have one I like to use a medium size oven bag. If you don’t have one this will still work great. Place the roast in a pan coated with vegetable spray. Spray the top of the roast with the vegetable spray. Bake for 45 minutes to an hour until the internal temperature is 165 degree (please use a meat thermometer). Let the roast sit for 10 minutes before you slice it. Approximately two small slices make a serving.