Pork Preparation

Quick Facts

• today's pork is 23% leaner and 26% lower in cholesteral than it was 12 years ago?
• a lean chop has the same amount of fat as a chicken breast with skin, or one tablespoon of salad dressing?
• pork is the leading source of thiamin (vitamin B1) ?
• pork is a high quality protein and a good source of niacin (viatmin B3), riboflavin (vitamin B2), vitamin B6, vitamin B12, iron and zinc ?
• trichinosis is virtually unheard of in pork? Agriculture Canada reports that trichinosis is destroyed when pork is cooked to an internal temperature of 137°F (58°C), which is well below the recommended 160°F (70°C).
• ground pork and sausages, like all ground meats, should be cooked more thoroughly?

Preparation of the Different Cuts of Fresh Pork

Loin & leg cuts: roast in 325°F oven for 20-25 mins per pound.

Shoulder cuts: 25-35 mins @ 325°F. or until juices run clear.

Tenderloin: roast in 375°F oven for 25-35 mins/lb.

Rack of pork: 3 lbs. - 375°F for 1 hour.

Boneless loin: 1½-2lb - 30 mins @ 375°F

Ground pork & fresh sausage: these are the exceptions. They should be cooked until no pink is showing.

Braising: when using pork cubes/strips, back/side ribs, cutlets, picnic or shoulder butt, leg roasts, chops & shoulder steaks - simmer using a small amount of liquid in the pan. Can be covered. Cooked over low heat on the burner, and if in the oven - cook at 325°F to 160° doneness.

BBQ/Grilling: when using any type of rib, roasts, chops, steaks, sausages, kabobs, or burgers, use a low to medium heat.

Broiling: when using any type of rib, burgers, or kabobs - place meat 3-5 inches from the elements.

Pan-Frying when using burgers, chops, steaks, sausages, or cutlets - use a small amount of oil. Start at a high heat, turning down to medium-high until done.

Roasting: when using any type of roast, racks, crowns or shoulder butts - cook uncovered in 325°F. oven. For tenderloin - oven should be at 375°F.

Stewing: for all chops, steaks, ribs cubes, & strips - brown the meat first in a little oil. Put in enough liquid to cover the meat. Simmer with the lid on over low heat on a burner, for in the oven - have temp at 325°F.

Stir-Frying when using strips/cubes, and bulk or ground - use a small amount of oil & cook over medium-high heat.

Preparation of the Different Kinds of Hams

Bone-in - which is sold as whole, butt end, or shank end.

Boneless - which is sold as whole, halved, or quartered. This is a whole-muscle ham and is recognized in the shape of a football usually with a net covering it. It is generally higher priced because it is processed with less water.

Dinner ham - is a chopped meat product shaped in various ways. This is a lesser-priced product.

Many cooks prefer to serve them warm & just out of the oven.

To heat: preheat oven to 325°F. Place ham in a shallow dish. Bake for 15 minutes per pound. If using a meat thermometer - see it register 140° before removing from the oven. Let stand 10-15 minutes before serving. This allows the juices to settle.