First off, I would like to thank Sunkist for sponsoring today’s discussion and recipe, and inspiring me to try seasoning with lemon to reduce salt and not flavor! In exploring ways to avoid sodium, I decided to go for a slow cooker recipe, as the majority of “easy slow cooker recipes” I come across often include packets and condiments with untold amounts of sodium. Instead of relying on a processed packet or bottle for flavor, I went with Sunkist lemons, garlic, white wine & rosemary for a killer Slow Cooker Pork Tenderloin. This recipe is seriously easy – just toss into the crockpot in the morning and it’s waiting to pair up with sauce and some easy sides that evening after work.
Sodium reduction (how boring does that sound?- how about “tabling the salt”?) is a particularly important goal in our modern diet of processed food and salt shakers on every dinner table. Coming from a family with high blood pressure and heart disease, it’s something I’ve “tried” to incorporate, but really only ever meant I tried to taste my food before adding any salt at the table. It can be hard for home cooks (or at least this one) to think of how to scale back on such a useful flavor enhancer when designing meals. But as my friend who is waiting for a kidney transplant will tell you, the balance of salt is crucial to your body performing well. Meanwhile most Americans consume double the recommended amount! Below is a cool image with great info from a study out of Johnson & Wales about how to easily replace salt with a smaller amount, accented by lemon zest and juice to retain flavor in all types of dishes, such as salad, chicken, beef, fish and soup. Another practical step if a friend of a friend (ahem! who me? oh no, I told you, a friend of a friend!) obsessively seasons food at the table, why not try swapping out the salt shaker for lemon wedges? Especially for dishes that already have plenty of sodium, this can be an easy way to retrain yourself to avoid salt, without feeling like you’ve deprived yourself or your dinner guests of the ability to flavor food to taste. For more information and recipes, head over to Sunkist’s website for their S’Alternative campaign! I loved this meal, it was incredibly tasty! A squeeze of lemon (or the optional lemon cream sauce I have in my recipe) at the end really helps it pop. As always, the recipe below is how I made it, but that doesn’t mean you can’t change it up… Don’t have white wine? Use water. Don’t have fresh garlic (or just the time to dice)? Jarred or powder can step in. Really, if all you have is lemons, pork, and a little water, it can still be a solid main dish for a weeknight dinner!
Full Disclosure: This post is financially supported by Sunkist; however, as always, the opinions and recipes shared are my own. You can find more on My Cup is Full’s Disclosures and Policies Page.