Who would have thought that something like pork could change? I mean, pork is pork, right? Think again.
Today's pork products contain an average of 31% less fat, 29% less saturated fat, 10% less cholesterol and 14% fewer calories compared to those of your grandparents generation. Many cuts stack up to the nutritional profile of poultry. In fact, a 3-ounce serving of a skinless chicken thigh contains more fat and saturated fat than a comparable serving of trimmed pork tenderloin or boneless pork sirloin chop. No wonder they call it "the other white meat."
Pork Storage and Defrosting Guidelines
If you plan to keep fresh pork longer than 2 to 3 days before cooking it, store it in the freezer. After pork has been cooked, cool leftovers in the refrigerator, uncovered; then cover and wrap them within 1 hour of cooking. Store cooked leftovers in the coldest part of the refrigerator for up to 4 days.
The best way to defrost pork is in the refrigerator in its original wrapping. Follow these guidelines for defrosting fresh pork in the refrigerator:
- Small roast: 3-5 hours per pound
- Large roast: 4-7 hours per pound
- Chop, 1" thick:12-14 hours
- Ground pork: estimate time by package thickness
You might also want to use a microwave, following the manufacturer's directions for defrosting meat.If you look at old cookbooks, they used to recommend cooking pork much longer than today. THe following chart shows updated cooking time's for today's leaner cuts of pork.
|Roasting - 350° Oven||Approx. Thickness/Weight||Cooking Time|
|Loin roast, bone-in||3-5 pounds||20 min. per pound|
|Rib roast, boneless||2-4 pounds||20 min. per pound|
|Tenderloin (450°F oven)||1/2-1 pound||20 min. per pound|
|Broiling/Grilling 4" from Heat||Approx. Thickness/Weight||Cooking Time|
|Chops, bone-in||3/4 inch||6-8 min.|
|Chops, boneless||3/4 inch||6-8 min.|
|Tenderloin||1/2-1 pound||15-25 min.|
|Kabobs||1 inch cubes||10-20 min.|
|Lean ground pork patties||1/2 inch thick||8-10 min.|
|Panbroiling - Med. High on Stovetop||Approx. Thickness/Weight||Cooking Time|
|Chops, bone-in||3/4 inch||6-10 min.|
|Chops, boneless||3/4 inch||6-10|
|Lean ground pork patties||1/2 inch||7-9 min.|
To carve a pork roast:
- Remove the roast from the oven and let rest for 10 to 15 minutes.
- Look at which direction the muscle fibers run in the meat (this is called the grain).
- Hold the meat firmly in place with a carving fork and slice the roast across (at a right angle to) the grain.
Wow, we have enough pork recipes to keep Homer Simpson happy for a lifetime! No matter what your taste, you're bound to find it in the links in the Related Recipes section below. Enjoy!