Tag Archives: pork recipes
Pork Chops
The pork chop is taken from the loin part of the pig. Specifically, it is cut perpendicular to the spine of the pig and contains a rib or bone, as per Wikipedia. Pork is usually taken from a young hog at 6 to 7 months old, as defined by the United States Department of Agriculture (USDA). The USDA suggests looking for pork that has a firm, grayish pink color and a relatively small amount of fat.
The USDA recommends cooking pork chops at 145°F internal temperature with a rest time of three minutes. The rest time indicates “the amount of time the product remains at the final temperature, after it has been removed from a grill, oven, or other heat source.”
While home cooks usually cook the pork chops until it’s brown or thoroughly cooked (not pink, which is traditionally held as still raw), the USDA says it is the internal temperature that is the best indicator of doneness and being microbiologically safe to eat. So it is advisable to prick the pork with a meat thermometer especially if you prefer pork chops just a bit pink inside.
Tender, juicy pork chops may be grilled, pan-fried, or breaded then deep-fried. It can also be broiled, which is how the mustard and rosemary pork chops recipe in this collection is done. The pork chops are cooked under a broiler to produce that golden brown surface. It is then baked for another 8 minutes together with the herbed wine glaze.
The chops, which are usually thick, may be slit with a small pocket in the center and stuffed with bacon and apple, cherry and sage stuffing mix, cornbread and herbs, and other stuffing delights. Pork chops can be cooked also with the flavor profiles of Mexican, Italian, French, Asian and other cuisines of the world. It can be barbecued, glazed with honey, or cooked with fruits like orange or apricot.
Apples also work well with pork chops, as seen in the recipe here of pork chops with apple gravy. Applesauce gravy is poured on top of the skillet-browned pork chops then baked in the oven for about an hour and a half. Another recipe is pork chop with broiled apple rings. The apples are cored and sliced into rings, sprinkled with a little sugar and cinnamon, broiled till brown and then poured on broiled chops.
Semi Smoked Fennel Encrusted Pork Tenderloin
Pork Tenderloin
The pork tenderloin is cut from the loin part of the pig, specifically the full bone-in loin. As can be gleaned from its name, this is the most tender part of the pig. According to the International Meat Manual, “tenderloins may be purchased with the presence or absence of the membrane, head and side muscle.” A young hog at 6 to 7 months old usually produces the pork meat sold in markets, as defined by the United States Department of Agriculture (USDA). Look for pork meat that has a firm, grayish pink color and a relatively small amount of fat.
The USDA recommends cooking pork at an internal temperature of 145°F with a rest time of three minutes. The rest time indicates “the amount of time the product remains at the final temperature, after it has been removed from a grill, oven, or other heat source.” When roasting pork tenderloin, roast it with an oven temperature of 425-450 °F for 20 to 30 minutes. This is for ½ to 1 ½ pounds of fresh pork tenderloin.
When broiling pork tenderloin, make sure it’s four inches from the heat. For the ½ to 1 ½ pounds of fresh pork tenderloin, broil it for 15 to 25 minutes. Always make sure that the internal temperature reads145°F with a rest time of three minutes.
When adding flavor to the pork tenderloin, consider putting it in a liquid marinade in a sealable bag overnight. Some use only garlic and olive oil as the “marinade” while others would create more elaborate concoctions ranging from barbecue flavored to Asian-style teriyaki marinades. A dry rub can also be applied, using ground herbs and spices such as dried oregano and seeds from cumin, fennel, coriander and mustard.
Like turkey, pork tenderloin can also benefit from brining, a method of soaking the meat in saltwater solution. Otherwise, you can choose to just season the pork tenderloin with salt and freshly milled peppercorns. Once you’ve seared the meat on the grill or oven, you can also apply glazes on the tenderloin made from honey, barbecue sauce, or fruit jams. Recipes in this collection include blackberry pork tenderloin and lime jalapeno and cumin pork tenderloin.
In the U.S. Midwest, crispy breaded pork tenderloin sandwiches are popular, as cited by Wikipedia. The sandwich has a thinly cut tenderloin that’s breaded and deep fried to serve as the filling. It’s said to be served with onions, pickles and mustard and nothing else. The bun used is usually hamburger bun and the cut of the meat is usually larger than the bread.
Pork Loin With Baked Bananas Recipe
Pork Loin
The pork loin is another popular meat cut from the pig. The International Meat Manual defines it as the boneless portion of the pig carcass that remains after the shoulder, leg, belly, fat back and tenderloin have been removed. “The boneless loin contains both the rib or blade portion and the sirloin portion of the carcass.”
In the United States and the United Kingdom, the pork loin is cut into chops with the bone intact or as steaks without the bone, as cited in Wikipedia. It is then grilled, baked, fried, or cured as back bacon (also known as Canadian bacon).
As recommended by the United States Department of Agriculture’s (USDA) fresh pork safe cooking chart, the loin roast (bone-in or boneless) should be roasted in an uncovered shallow pan at 350°F. The usual weight ranges from 2 to 5 pounds, with 20-30 minutes per pound as recommended cooking time. Since it’s a lean meat, don’t overcook it so it doesn’t dry up.
As is standard for cooking fresh pork, the USDA prescribes cooking pork loin at an internal temperature of 145°F with a rest time of three minutes. The rest time indicates “the amount of time the product remains at the final temperature, after it has been removed from a grill, oven, or other heat source.”
Pork loin can be cooked in many ways. It’s usually made into a pork loin roast, with some sort of gravy siding (applesauce comes to mind), glazed with a honey mustard sauce, or herb-crusted.
The pork loin roast cut (which has some amount of fat in it) may also be made into a stuffed pork loin, wherein a stuffing mixture is cooked first. It’s usually bread cubes, egg, butter and chicken stock mixed with the main flavoring agent like, say, chopped apples or spinach. Once cooked and cooled, the stuffing is spread on the surface area of the pork loin. It’s then rolled like a jelly roll cake to secure the stuffing in and then tied with a butcher’s twine. When it’s cooked, it’s beautifully sliced into medallions, revealing the stuffing in the center which forms a colorful whirl.
An interesting dish is the pork loin with baked bananas. The meat is roasted in a pan with onions, water, herbs and seasonings then garnished with baked bananas on the side. No matter how it’s cooked, it’s sure to be a hit on the dinner table since most everyone loves a perfectly made pork dish.
Pulled Pork
Blackberry Pork Tenderloin
Cuban Roast Pork Shoulder
Pork Recipes
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