Used by permission of National Pork Checkoff Board. Please visit that website (http://www.theotherwhitemeat.com) for further information.
Preparation Methods
Pork is best when cooked to medium doneness - 160 degrees F. on a meat thermometer. Correctly cooked pork is juicy and tender, with a slight blush of pink in the center.
WET OR DRY?
There are two basic methods for cooking meats: dry heat and moist heat. Generally, dry-heat methods are best applied to naturally tender cuts of meat. Moist-heat methods tenderize less-tender cuts.
Dry-Heat Methods
Grilling for both small cuts cooked over direct heat and large pork cuts cooked with indirect heat.
Broiling for small cuts such as chops, tenderloin, kabobs and pork patties.
Sautéing for small pork cuts such as medallions, ground patties, chops, cutlets and strips.
Panbroiling for chops, tenderloin medallions, ham slices, bacon and ground pork patties.
Roasting for large pork cuts - loin roasts, tenderloin, shoulder roasts, ham, leg roasts.
Moist-Heat Methods
Stewing for smaller pieces of less-tender cuts, such as ribs and pork cubes.
Braising for large or small cuts, but traditionally less-tender cuts.
