PORK IS BEST WHEN COOKED TO MEDIUM DONENESS - 150F TO 155F ON A MEAT THERMOMETER.
Correctly cooked pork is juicy and tender, with a slight blush of pink in the centre.
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.
- Grill small cuts over direct heat and large pork cuts with indirect heat.
- Broil small cuts such as chops, tenderloin, kabobs and pork patties.
- Sauté small pork cuts such as medallions, ground patties, chops, cutlets and strips.
- Panbroil chops, tenderloin medallions, ham slices, bacon and ground pork patties.
- Roast large pork cuts such as loin roasts, tenderloin, shoulder roasts, ham, and leg roasts.
- Braise large or small cuts, but traditionally less-tender cuts.
- Stew smaller pieces of less-tender cuts, such as ribs and pork cubes.
Learn more about the variety of cuts of Willowgrove Hill fresh, home-raised pork enriched nutritionally with DHA/EPA Omega-3.