| Pork is best when cooked to medium doneness - 160 degrees F. on a meat thermometer. Correctly cooked pork is juicy and tender, with a slight blush of pink in the center.
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WET OR DRY?
There are two basic methods for cooking meats: dry heat and moist heat. Generally, dry-heat methods are best applied to naturally tender cuts of meat. Moist-heat methods tenderize less-tender cuts.
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| Dry-Heat Methods |
- Grilling for both small cuts cooked over direct heat and large pork cuts cooked with indirect heat
- Broiling for small cuts such as chops,
tenderloin, kabobs and pork patties
- Sautéing for small pork cuts such as
medallions, ground patties, chops, cutlets and strips
- Panbroiling for chops, tenderloin medallions, ham slices, bacon and ground pork patties
- Roasting for large pork cuts - loin roasts,
tenderloin, shoulder roasts, ham, leg roasts
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| Moist-Heat Methods |
- Stewing for smaller pieces of less-tender
cuts, such as ribs and pork cubes
- Braising for large or small cuts, but traditionally less-tender cuts
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