As a Heart-Check Certified cut of meat, pork sirloin adheres to the American Heart Association’s requirements allowing its label as a “heart-healthy food.” The pork sirloin roast joins the pork tenderloin with this designation as an extra lean cut of meat certified by the Heart-Check Food Certification Programme.

“The prominent Heart-Check mark on packages of meat offers consumers an easy way to cut through the clutter of often conflicting nutrition information,” said Adria Huseth, RDN, LD, CPT, and manager of nutrition communications and research for the Pork Checkoff. “The Heart-Check mark is valuable and serves as a trusted resource for consumers. By cutting through the noise at the meat counter, shoppers can quickly identify heart-healthy foods.”

Sound science and proven research serves as the basis for the Heart-Check Food Certification Programme nutrition requirements. Introduced in 1995, the Heart-Check Food Certification Programme helps consumers identify foods that can be building blocks of a heart-healthy diet. To become certified, a product must meet specific nutrition requirements. For more information, visit heartcheck.org.

“Today’s consumers are busy and they seek both convenience and real-time information before purchasing foods in their local grocery store,” said Dr Huseth. “Having the Heart-Check mark on pork sirloin roast and tenderloin products helps consumers make wise choices. This prominent, recognizable mark allows the shopper to buy with confidence.”

In 2013, the US Department of Agriculture approved a pork cooking temperature of 145° F, followed by a three-minute rest. By following this cooking guidance on pork products like the sirloin roast or tenderloin, consumers can enjoy a healthy, tasty and tender product.