Chef Judson Allen Shares His Love For Juicy, Tender Pork

Certified as heart-healthy by the American Heart Association, pork tenderloin makes lean dishes delicious

Jan 27, 2014, 10:07 ET from The National Pork Board

DES MOINES, Iowa, Jan. 27, 2014 /PRNewswire/ -- During February's American Heart Month, we're reminded of how important it is to take care of our hearts. This is especially important for African Americans, who are at highest risk of high blood pressure – which increases risk for heart disease.[1] Together with Chef Judson Allen – a "Food Network Star" finalist – the National Pork Board is encouraging Americans to try lean, heart-healthy pork cuts in modernized family recipes that taste great.

"When I made the decision to incorporate more healthy foods into my diet, I wanted to be able to keep the soulful aromas and flavors from the dishes that I grew up eating," said Chef Allen, who lost 150-plus pounds while still enjoying his favorite foods. "That's why many of my new recipes include pork tenderloin – you can still get that delicious flavor you love and feel good about your choice because it's as lean as skinless chicken breast.[2]"

Love at First Bite
For Chef Allen, Sunday night dinners together with family were always a memorable time growing up – the one night when the women stepped out of the kitchen so the men of his family could prepare savory fried pork and collard greens. To recreate the same flavors he remembers enjoying, he now makes pork tenderloin stuffed with greens and caramelized onions, brushed with a sweet and spicy apple-infused BBQ sauce and roasted to perfection.

To try Chef Allen's BBQ Roasted Pork Tenderloin Stuffed with Collard Greens and Caramelized Onions (link to recipe) and other heart-healthy, delicious options, visit

Heart Healthy With Pork
Just like Chef Allen's story, families across the country can still enjoy their favorite family recipes in healthier ways with lean cuts of pork, low-fat flavor substitutions and healthy preparation methods. For example:

  • Choose the right cut. Seven cuts of pork are, on average, 16 percent leaner than 20 years ago: Pork tenderloin, the New York pork chop, 96 percent lean ground pork, New York pork roast, Ribeye pork chop, Sirloin pork roast and Porterhouse pork chop.
  • Add flavor, not fat. Use spice rubs or fat-free marinades (like fat-free dressing or juice) to add additional flavor without adding extra fat.
  • Use low-fat cooking methods. Grilling and roasting pork are two easy cooking methods that require minimal prep time and yield maximum flavor.

Share Your Pork Love and Win
As part of its heart-healthy campaign, the National Pork Board is also teaming up with inspirational music's most popular radio program, "The Yolanda Adams Morning Show," to help encourage Americans to try Chef Allen's healthy and delicious recipe:

  • Throughout the month of February, Americans can try Chef Allen's pork tenderloin recipe – or any tenderloin recipe from – and share it socially by tagging @allaboutpork and using #PorkHeartHealth for a chance to win an "I Heart Pork" prize pack.
  • For more details, visit

Follow the National Pork Board on Twitter (@allaboutpork) and Facebook.

About the National Pork Board
The National Pork Board has responsibility for Checkoff-funded research, promotion and consumer information projects and for communicating with pork producers and the public. Through a legislative national Pork Checkoff, pork producers invest $0.40 for each $100 value of hogs sold. Importers of pork products contribute a like amount, based on a formula. The Pork Checkoff funds national and state programs in advertising, consumer information, retail and foodservice marketing, export market promotion, production improvement, technology, swine health, pork safety and environmental management. For information on Checkoff-funded programs, pork producers can call the Pork Checkoff Service Center at (800) 456-7675 or check the Internet at

About Chef Judson Allen
Chicago Native Judson Todd Allen – known as the Architect of Flavor® – has had a passion for food since he was young. Today, his mission is to design powerhouse flavors that change the way people think and feel about healthier food, which was inspired by his own struggle with weight and his ability to maintain a weight loss of over 150 pounds. Chef Allen earned a degree in Food Science and Human Nutrition at the University of Illinois, Urbana-Champaign. He has traveled the world in search of hidden culinary travels, studying at the world-renowned Le Cordon Bleu and the Ritz-Carlton. Today Chef Allen is the CEO and Executive Chef of Healthy Infused Cuisine, LLC, a premium cuisine company that provides customized personal, private and event chef services catering to clients who desire healthier food choices that will not compromise taste. For more information, visit

[1] American Heart Association. Avail:

[2] U.S. Department of Agriculture, Agricultural Research Service. 2010. USDA National Nutrient Database for Standard Reference, Release 23.

SOURCE The National Pork Board