Health & Fitness
Victoria's Pork Tenderloin & Pork Chops 2 Ways
Many people ask me about cooking pork. The USDA recommends cooking all cuts of pork to at least an internal temperature of 160° F. This ensures that potentially harmful bacteria are destroyed.
Victoria's Pork Tenderloin & Pork Chops 2 Ways
Many people ask me about cooking pork. The USDA recommends cooking all cuts of pork to at least an internal temperature of 160° F. This ensures that potentially harmful bacteria are destroyed. Some people may choose to cook their meat to lower temperatures, depending on preference.
Color is not a reliable way to tell when pork is safe to eat. Use an instant read thermometer to remove the guesswork. Depending on the cut, roasting time should be about 30 minutes per pound at 350° F.
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Best Cooking Methods:
Center Cut Loin Roast (Loin): Braise, Grill, And Roast
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Crown Roast of Pork (Loin): Roast
Pork Loin Chops (Loin): Broil, Grill, Pan-Fry, And Sauté
St. Louis Style Spare Ribs (Loin): Braise, Grill
Baby Back Ribs (Loin): Broil, Grill,
Tenderloin (Loin): Broil, Grill, Roast, Pan-Fry, And Sauté
Pork Spare Ribs (Belly): Braise, Grill
Fresh Whole Ham (Leg): Braise, Roast
Pork Cutlets (Leg): Sauté
Pork Butt (Shoulder): Braise, Roast, And Stew
Marinated Pork Tenderloin
Marinate tenderloin in your favorite marinade for 2 to 12 hours. Grill over a medium heat, about 3 minutes per side, until target temperature or sear in an oven-proof sauté pan, then place in a preheated 450° F oven, 15 to 20 minutes, until target temperature is reached. Remove from oven and allow to rest 10 minutes before slicing.
Pork Chops 2 Ways
Classic
INGREDIENTS
Pork Chops
Kosher Salt
Freshly Ground Pepper
Olive Oil
Preheat your oven to 400° F. Season any style chops with the kosher salt and pepper. Heat ovenproof sauté pan over a medium-high heat; add 1 tablespoon olive oil to pan and sear chops on both sides until golden. Place in oven for 15 minutes, or until target temperature is reached. Remove from oven and allow to rest 10 minutes before serving.
Cranberry Pecan Stuffed
INGREDIENTS
Butterflied Boneless Pork Chops
Butter
Chopped Onion
Garlic Clove
Diced Celery
Cubed Bread
Dried Cranberries
Chopped Pecans
Sage
Thyme
Chicken Stock
Kosher Salt
Freshly Ground Pepper
Make sure to use butterflied, boneless chops for this recipe. Preheat your oven to 350° °F. Sauté in 3 Tablespoons butter until soft, 1 small chopped onion, 1 minced garlic clove, 1 rib diced celery. Add 2 cups cubed bread, 1/4 cup dried cranberries, 1/4 cup chopped pecans, 1 teaspoon sage, 1 teaspoon thyme, 3/4 cup chicken stock, kosher salt and pepper. Stuff chops with stuffing. Brush chops with melted butter and bake for 40 minutes or until target temperature has been reached.
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