NORWALK, CONN., July 17, 2008 -- Stew Leonard's goes whole hog into offering customers all-natural meat with the introduction of Naked Pork. Naked Pork joins chicken, beef and salmon as the newest addition to Stew Leonard’s all-natural "Naked" line that contains no antibiotics, added hormones or preservatives, and is also raised and harvested humanely.

"Customers want assurance that the meat, fish and poultry they buy for their family has never been given antibiotics or growth hormones, and is 100 percent vegetarian fed. That is why our all-natural Naked line has been such a hit, because it is a high-quality, affordable option to organic meat," said Stew Leonard, Jr.

The breed used for the Naked Pork line is the Duroc Pig, known for their tender texture and distinctive pork flavor as well as their muscular build and unique red coat. The pigs are raised in Samson County, North Carolina on family farms whose heritage in pig farming goes back more than 100 years. Every pound of Naked Pork is process verified, so it can be traced back to the farm where it was raised.

Naked Pork is available in boneless center-cut pork chops, bone-in center-cut pork chops and pork tenderloin. Pork chops are the most popular cut from the pork loin, which is the area that runs from the pig's hip to shoulder. The "classic" pork chop is boneless, while the bone-in pork chop makes for an elegant presentation at the dinner table. The tenderloin is the tenderest cut of pork, while also being the leanest.

When shopping for pork, select pork that looks moist and is firm to the touch. Pork chops and tenderloin should be pale with a hint of pink. Pork can be stored in the refrigerator for up to four days or frozen for up to 9 months.

Nutritionally, pork is an excellent source of thiamin, niacin, riboflavin, vitamin B6, phosphorus and protein, as well as a good source of zinc and potassium. It is called the "other white meat" because many cuts of pork as lean as chicken. Pork tenderloin is as lean as a skinless chicken breast; a 3-ounce serving contains 120 calories and 3 grams of total fat. Center-cut pork chops have only 153 calories and 6 grams of fat.

Following are some recipes from Stew Leonard's Winning Recipes cookbook that are perfect for the grill or broiler.

½ cup red wine vinegar
¼ cup sugar
1 tablespoon fresh chiles
1 large mango, peeled and pureed
4 pork chops (about 5 ounces each)
2 tablespoons olive oil
1 teaspoon salt

Preheat the grill or broiler.

In a small saucepan, bring the vinegar, sugar and chiles to a boil over medium-high heat. Cook for 5 minutes, or until syrupy. Strain the chiles into a bowl. Whisk in the mango and let cool.

Brush the pork with the oil on both sides and season with the salt.

Place the pork on the grill rack or a rack in a broiler pan. Grill or broil the pork (4 inches from the heat source), turning once, for 12 minutes, or until an instant-read thermometer inserted in the center reaches 160ºF. Remove the pork from the grill and brush liberally with the glaze. Makes 4 servings. Pair with Riesling or Pinot Grigio

Ginger-Marinated Pork Tenderloin
From Stew Leonard's Winning Recipes

¼ cup thawed frozen orange juice concentrate
3 tablespoons soy sauce
2 tablespoons toasted sesame oil
1 tablespoon grated fresh ginger
1 pork tenderloin (about 1 pound)

In a zip-top plastic bag, combine the orange juice, soy sauce, oil, and ginger. Add the pork tenderloin, seal, and turn to coat. Refrigerate for 4 to 24 hours.

Preheat the grill or broiler.

Grill or broil (4 inches from the heat source) the tenderloin for 15 minutes, or until an instant-read thermometer inserted in the center registers 155ºF. Makes 4 servings. Pair with Chenin Blanc or Pinot Noir.

Stew Leonard's, a family-owned and operated fresh food store founded in 1969, has four stores in Norwalk, Danbury, and Newington, Conn. and Yonkers, N.Y.. The company was named among FORTUNE magazine's "100 Best Companies to Work for in America" for the past seven consecutive years. For more information, visit Stew Leonard's website at www.stewleonards.com.