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Best to buy
Pork roasts should be reddish pink.
Store it safely
Refrigerate raw pork roast in its original wrapping up to four days. Cooked pork will keep up to five days in the refrigerator.
Tasty tip
It is not necessary to cook pork until it is completely white. Today’s pork is so lean that overcooking will make it tough.
Quick & easy recipe
Rub the outside with oil, salt, pepper, and seasonings and grill for about 5 minutes. Brush with a glaze if desired and cook another 2 minutes on each side. When done, the meat should be pinkish white and reach an internal temperature of 160°F (70°C).
The parasite that causes trichinosis has been virtually eliminated from commercially grown pork. Thus, it is not necessary to cook pork until it is completely white. Today’s pork is so lean that overcooking will make it tough.
Grill pork tenderloin
Rub the outside with oil, salt, pepper, and seasonings. Place on the grill above hot coals and cook on all sides, for a total of about 5 minutes. Brush with a glaze if desired and cook another 2 minutes on each side. When done, the meat should be pinkish white and reach an internal temperature of 160°F (70°C). To grill larger roasts (such as Boston butt), oil the meat and place it away from direct heat in a preheated, covered barbecue. Cook for about 45 minutes or until internal temperature reaches 160°F (70°C).
Roast
Place the roast fat side up on a baking pan and roast in a 350°F (180°C) oven for 1 to 1 1/2 hours, or until the internal temperature reaches 160° (70°C).
Braise
Heat a heavy pot over medium-high heat, and add oil to the pan. Brown the roast on all sides, add cooking liquid and seasonings, and bring to a simmer. Cover and place in a slow oven—300°F to 325°F (150°C to 170°C)—until the meat is tender, about 3 1/2 to 4 hours.
The tender center loin roast (also called center rib roast) contains bones, which give it a tasty flavor but make it harder to slice. Your butcher can remove the backbone and transform this roast into rack of pork or crown roast of pork.
Pork Tenderloin Roast
The pork tenderloin is a completely boneless strip of muscle and is considered the leanest and most tender pork roast; it is also the most expensive.
Pork Blade Roast
The blade roast, an economical cut, is available either bone-in or boneless, and is lightly marbled with fat. Pork blade roast is also known as pork loin rib end.
Boston Butt
Sometimes called pork shoulder roast, Boston butt is available either boneless or bone-in. It makes a somewhat fatty but economical roast.
Pork Picnic Arm
Pork picnic arm is a fatty, bony cut, and is often barbecued.
Pork (center loin roast, roasted), 3 oz. (85g)
Calories: 199
Protein: 22g
Carbohydrate: 0g
Total Fat: 11g
Fiber: 0g
*Excellent source of: Niacin (4.43mg), Selenium (34.85mcg), and Thiamin (0.73mg)
*Good source of: Phosphorus (182.75mg), Riboflavin (0.22mg), Vitamin B6 (0.30mg), and Zinc (1.72mg)
*Foods that are an “excellent source” of a particular nutrient provide 20% or more of the Recommended Daily Value. Foods that are a “good source” of a particular nutrient provide between 10 and 20% of the Recommended Daily Value.
Copyright © 2007 Healthnotes, Inc. All rights reserved. www.healthnotes.com
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The information presented in the Food Guide is for informational purposes only and was created by a team of US–registered dietitians and food experts. Consult your doctor, practitioner, and/or pharmacist for any health problem and before using any supplements, making dietary changes, or before making any changes in prescribed medications. Information expires September 2008.
