know your pork cuts t pk · blade roast back ribs cutlets loin roast tenderloin top loin chops...

PORK

Issue 3 Inspired Ideas for Dinner and Beyond August 2012

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Pork’s Slim 7Great news for pork lovers: seven cuts of pork meet USDA guidelines for“lean,” meaning that they have less than 10 g fat, 4.5 g saturated fat and 95 mg cholesterol per 3-ounce cooked serving. Pork tenderloin actually qualifies as “extra lean,” making it as lean as a skinless chicken breast! So enjoy these guilt-free lean cuts of delicious, nutritious pork:

•Tenderloin •BonelessTopLoinChop

•GroundPork,96%Lean •BonelessTopLoinRoast

•Bone-InCenterLoinChop •Bone-InRibChop

•Bone-InSirloinRoastFind the Southwest-Spiced Roast Pork Tenderloinrecipe at www.PorkBeInspired.com.

Arm Picnic Roast

Back Ribs Blade Roast

Cutlets

TenderloinLoin Roast

Top Loin Chops

Spareribs

This guide can help you identify some of your favorite pork cuts in the meat case.

Know Your Pork CutsTurning a package of raw pork into a delicious

meal takes only a little know-how and an easy recipe. Knowing your pork cuts is the first step in making informed selections at the meat case.

Here’s a simple break-down:

A hog is divided into five sections: Shoulder, PicnicShoulder,Loin,SideandLeg.Eachof these sections yeilds a variety of familiar fresh pork cuts:

•Shoulder:GroundPork,BladeRoast, BladeSteak,Country-StyleRibs

•Picnic Shoulder:ArmPicnicRoast

•Loin:

-ChopsfromtheSirloin,Rib,Loin, TopLoinandBladeareas -RoastsfromtheRib,Loinand Sirloin areas -Tenderloin -Country-StyleRibs,BackRibs

•Side:Spareribs,St.Louis-StyleRibs

•Leg:FreshLegRoast,Cutlet

Learn more at www.PorkBeInspired.com © 2012 National Pork Board

Pork Inspirations Inspired Ideas for Dinner and Beyond August 2012

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• Don’tovercook!Cookallfreshporkcutsto145°F,followedbya 3-minuteresttime,fortender,juicyresults.Groundporkshouldbe

cookedto160°Flikeallothergroundmeats.• Useadigitalmeatthermometerforperfectlypinkporkat145°F.• Sliceporkroastsagainstthegrainformoretendermeat.

Tips for Perfect Pork

CUT COOKING METHOD THICKNESS/WEIGHT TEMPERATURE (°F)

TIME (followed by 3 min rest)

Loin Roast BONE–IN & BONELESS

RoastBBQ

2–5 lbs 2–5 lbs

145° 145°

20 min/lb* 2 lb roast = 20 min/lb 3½–5 lb roast = 15 min/lb

Crown Roast Roast 10 lbs 145° 12 min/lb*

Fresh Leg/Uncured Ham Roast 18–20 lbs 145° 15 min/lb*

Ham, fully cooked Roast 5–6 lbs 140° 20 min/lb

Tenderloin roast at 425°F

Roast Grill/Broil

½–1½ lbs ½–1½ lbs

145° 145°

20–27 min 20 min

Tenderloin Medallions Sauté Braise

¼–½" thick ½–¾" thick

Tender Tender

4–8 min 8–10 min

Loin Chops BONE–IN OR BONELESS

SautéGrill/Broil Braise

¾" thick¾" thick ½–¾" thick

145° 145° 145°

8 min 8–9 min 6–8 min

Thick Loin Chops BONELESS

Grill/Broil 1½" thick 145° 12–16 min

Loin Kabobs Grill/Broil 1" cubes Tender 10–15 min

Ground Pork Patties SautéGrill/Broil

½" thick ½" thick

160° 160°

8–10 min 8–10 min

Shoulder BBQ Braise

3–6 lbs 3–6 lbs

Tender Tender

45 min/lb* 2–2½ hrs*

Ribs RoastBBQBraise

— — —

Tender Tender Tender

1½–2 hrs 1½–2 hrs 1½–2 hrs

Cutlets Sauté ¼" thick Tender 3–4 min

Loin or Shoulder Cubes Loin Cubes

Stew Braise

1" thick 1" thick

Tender Tender

45–60 min 8–10 mins

Your guide to PERFECTLY COOKED PORK