Pork is so popular now that it occupies nearly as much space as chicken in grocery stores. Today’s pigs have been bred to be lean, which makes pork a healthy choice and also makes it trickier to cook. It dries out when overcooked, so make sure to use an instant-read thermometer to cook it just to the right temperature, and always let the meat rest before serving it.
Because of its pleasant, mild flavor, pork is versatile enough to go with everything from sweet fruits to stronger flavors like vinegar, chiles, garlic, soy and ginger. On a global scale, it is the most-often-eaten meat and is the preferred meat in German, Spanish, Italian, Chinese and many other cuisines.
Pork can find a home on your family’s weekday menus but also act as the centerpiece for special occasions. When you are in a hurry turn to cuts that cook up quickly, such as rib chops, tenderloins and cutlets. When you have company go with loin roasts, chops and tenderloins garnished with special ingredients.
Pork Cooking Tips: Tricks For Keeping Lean Pork Juicy
Temperature: Pay attention to the internal temperature of what you’re cooking. The best way to monitor this is with an accurate instant-read thermometer and to follow the temperatures for doneness given in each recipe. Unlike the fattier pork of Grandma’s day, today’s pork is unforgiving if overcooked. To keep lean cuts tender and juicy, cook them to an internal temperature of 145°F (medium with a touch of pink left in the meat). I like to grill mine for 4-5 minutes per side, that is it!
Resting: Always let meat rest before serving or carving. This allows for juices to be reabsorbed into the center of the meat and for cooking to be completed.
Pork tenderloin is easy to grill. I place the pork in an re-sealable plastic bag and add my marinate. You can use just about any thing you like, stick it in the refrigerator for up to 2 hours. Then throw it on the grill on medium high heat. Simple and delicious.