Cooking Tips

When handling and cooking pork products, it should be purchased just before you leave the grocery store and placed in the refrigerator as soon as you get home to prevent contamination.

Maintain a clean work area when preparing pork. To ensure complete safety always remember to:

• Wash hands with warm soapy water before and after handling meat
• Use utensils and cutting boards that have been thoroughly cleaned
• Don’t use the same cutting board, plates or utensils for cooked pork that you used when it was raw
• Pork should always be thawed or marinated in the refrigerator rather than at room temperature
• Chill leftovers quickly by dividing them before refrigerating
• When in doubt, throw it out

Pork Storage

Less is More When Cooking Pork

Today’s pork simply does not need to be cooked to well-done. Over cooking robs the meat of its tenderness and juiciness, leaving it tough and dry. For juicy, delicious fork-tender pork, cook to medium so it’s still pink inside. The USDA recommends cooking it to 145° F. The best way to do this is to remove the pork from the heat when it reaches 138°F, cover with foil and let stand for three minutes. The latent heat inside the pork will continue to cook it, raising the temp to a perfect 145°F.

Roasting

Broiling/Grilling

Pan Broiling