Visit our sister site FabulousTravel.com
Tuesday May 13, 2008 Email This Page To A Friend!
Pork

Note from Cheri: Thanks go to the National Pork Producers Council for help with this article and for all the great recipes they contributed.

For information about Pork dishes for cadiovascular patients, click here to visit our friends at DoctorGeorgette.com.


Pork

Nutritional Changes

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 10 years ago. 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.

Storing & Defrosting Pork

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
PorkYou can also defrost pork as you cook it. To defrost during cooking, increase cooking time by one-third to one-half, depending on the size of the pork cut. When cooking frozen pork chops, place them farther from the heat source for broiling or start cooking in a hot skillet, as in panbroiling. Cook frozen pork roasts at 325°F.

You might also want to use a microwave, following the manufacturer's directions for defrosting meat.

Cooking Times for Pork

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 lb.
Rib roast, boneless 2-4 pounds 20 min. per lb.
Tenderloin (450°F oven) 1/2-1 pound 20 min. per lb.

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.

Carving

Carving pork is easy when you have the right tools and understand the technique. Make sure you have a sharp knife, a carving fork and a cutting board.

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.
Fruited Pork Chops

Pork Recipe Links:

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 below. Enjoy!


Home | Features | Holidays | Cookbooks | Message Boards | Community | Food Fun | Shopping
Recipes | Tips | Camper's Cookbook | Cooking School | Fit & Fabulous | Vegetarian | Celebrity Chefs
© Enigma Communications™ 2007 Advertising Opportunities | About Us | Privacy Policy

Help Wanted! Earn Income Within Days – Work From Home – Flexible Schedule – Get Our FREE E-Book