Tag Archive: how to cook pork


whole porkThis is not up for discussion. Pork tenderloin is one of the best dinners in the world and if you disagree with me you’re wrong. We have already established that we are all busy and, yet, concerned about the health of our families. Let me break this thing down for ya…

1. It is HEALTHY! This is one of the leanest cuts of pork out there. If you are concerned about the (very) little fat that is on the tenderloin trim it off. If you grill it, the little bit of fat drips off anyway. (Don’t buy the crappy pre-seasoned varities. They suck and are less healthy than the all natural kind.)

2. It is CHEAP! Depending on where you shop and where you live, it is pretty well priced. I try to wait for it to go on sale and buy multiples. Last week I got it from Peapod and paid $3.99/lb.

3. It is EASY! Either sear it in the pan and finish in the oven or pop it on the grill. Even the ‘fattys’ only take 30 min. total. Throw a real quick dry rub on and you’re done. The ones I made tonight I rubbed with salt, pepper, garlic powder, onion powder, paprika, red pepper flakes, and brown sugar. Don’t worry about exact measurements. Eye ball it and be done. (If you need further directions let me know, I don’t mind)

cut pork

4. It is DELISH! I love this dinner. In fact, it is one of the only ones where I have to force myself to stop eating. I could easily give myself the meat-sweats. So juicy (cook to 145 and let rest for 10 mins. before you slice), so tender, and so flavorful. Remember, there is not a lot of fat, so not over-cooking is crucial. People usually say they don’t like pork because it is dry. Let me tell you, if it is dry- you cooked it wrong. The next day I usually eat it cold with a little mix of mayo and spicy mustard. You could also pan fry the slices in a little butter or coconut oil. DROOL!

I hope I have changed your mind and therefore your ways.

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Porkalicious

I was over at my sister’s house this morning and my niece Clara inspired me for this post. She was talking about a book called Pinkalicious. When I got home and started thinking about dinner and going thru the freezer it hit me- Porkalicious! I have a lot of friends that are intimidated by pork. Here are some easy and delicious ways to cook pork:

1. Bacon- Repeat after me, “I will never try to fry bacon in a pan ever again!” Cooking bacon on the stovetop is messy, fatty, and makes your house smell like bacon for 3 days (all the men right now are thinking, ‘and the problem is?’). Bacon in the oven is the way to go. Pre-heat to 375, line a cookie sheet with foil, (if you have it) put a baking rack on top of the foil and then put the bacon laid out on top of that. After 15 or so minutes you will have perfect, evenly cooked, crispy bacon (and most of the excess fat will be below the rack). Clean up- Let the bacon fat dry and throw foil in the garbage. Simple as that.

2. Chops- Repeat after me, “I will never over cook my pork chops ever again!” You know when you go to someone’s house and they are serving pork chops and they are so dry you can’t chew them? It reminds me of National Lampoons Chritmas vacation when Clark is dunking his turkey in his water glass. Pork does not need to be burned beyond recognition. Pork chops should be delicious and juicy and full of flavor. There are approx a million pork chop recipes out there so you can look them up (www.foodnetwork.com) but there is one go-to recipe in my house that my husband regularly asks for. I season the chops with salt and pepper, then I rub them down with a good stone ground mustard. After the sit for about 30 mins in the fridge, I bake them at 325 for however long it takes to get them to 145 degrees (if you don’t have a meat thermometer, you will always over cook pork and chicken- get one).

3. Tenderloin- Repeat after me, “I will not be intimidated by pork tenderloin ever again!” Pork tenderloin is one of the tastiest, healthiest, and easiest things to make for a family or for entertaining. The way I do it is very simple. Pat dry with paper towel (This is good to do with all meat when you take it out of the package. You want your meat to be dry when you begin.). Rub a little bit of olive oil on the meat, and season well. I feel like people gravely under-season their food. Do not be afraid of sodium if you make 90% of your food at home from scratch. The salt you put on the pork is way less than any thing that has been pre-prepared from the box. I use salt, pepper, garlic powder, onion powder, paprika, and red pepper flake but you can use what ever you like. Tip: the bigger/fatter the tenderloin, the more seasoning you want to use. After you’ve seasoned the meat, lightly oil a very hot skillet/pan. Add the tenderloin (you should hear the searing sound), let cook 1-2 minutes, rotate, repeat, rotate, repeat. In other words, you want to sear it (turn it brownish) on all sides. Finish in a 350 degree oven. I can’t tell you how long, because I don’t know how big your tenderloin is. Again, cook it to about 145. Take it out of oven and let is sit for 10 min (more if it is really big). You NEED to let it rest or you can kiss the juices goodbye. Remember the promise from #2 about over cooking pork. Your meat can be a little pink. It’s not the same as chicken. Now, you can’t have it rare like beef, but a little pink is okay.

Questions? No more excuses, embrace the pig. Porkalicious!