The Joy of Pork - Put Pork on Your Fork!

7
Loin Cuts
See recipes on
pages 26 and 28
Tenderloin
<strong>The</strong> most tender <strong>of</strong> all <strong>Pork</strong> cuts – that’s why
it’s called Tenderloin! Tender, lean, and
ready to cook as purchased.
Tenderloin is an exception: it can be cooked at a higher
temperature (400°F/200°C) than other cuts, until it’s JUST
cooked - about 20 to 25 minutes in a regular oven for the
average whole tenderloin, or to an internal temperature <strong>of</strong> 155°F (68C).
<strong>The</strong> tenderloin has the least fat <strong>of</strong> all <strong>Pork</strong> cuts and so will easily dry out if overcooked. When you
cut into it, if there’s still a hint <strong>of</strong> pink in the centre you’ll be enjoying tenderloin at its very best.
Similarly, a quick pan-fry or grilling is best for tenderloins cut crosswise into medallions (small
steaks) or into strips.
Country Style Ribs
Ribs in name only, Country Style Ribs are almost all <strong>Pork</strong>. <strong>The</strong>y are located right next to the shoulder,
which means loads <strong>of</strong> flavour, and a bit <strong>of</strong> extra fat to lend juiciness. See recipe on page 18.
A long, slow roast in the oven or on the barbeque is recommended.
<strong>Pork</strong> tenderloin
is super-lean!
It has only 1.3 grams <strong>of</strong>
fat per 100g serving
Healthy - and delicious!
Other types <strong>of</strong> ribs you
might come across:
Side Ribs, Breast Bone Removed:
Yes, the breast bone has been cut
away. This is a good thing!
St. Louis Style Ribs: Side ribs tidied up
so that they look almost like back ribs;
no wasteful trimming required.
Sweet and Sour Ribs are strips about
one inch wide cut from the side ribs.
Cook the same way you would for
side ribs.
Riblets: If you can find them, riblets
are mostly bone, with some (very tasty)
meat. Cook as for side ribs.
Rib Tails or “Button Bones”: Mostly
lean loin meat, with three small bones.
Can be grilled or roasted without any
pre-cooking.
<strong>Pork</strong> Ribs
Ribs, whatever you call them, rule! Great eating,
great fun, and the summer wouldn’t be the same
without them. <strong>The</strong>re are really just two kinds
<strong>of</strong> ribs: Back Ribs and Side Ribs. “Baby Back Ribs”
are back ribs, just with a fancier name. In the US,
Side Ribs are usually called “Spare Ribs”.
How to Cook Ribs
Back Ribs:
Back ribs are more tender, and costlier, than side ribs.
A gentle steaming followed by a quick turn on the grill is
recommended. See the method described in the recipe for
Honey Garlic Back Ribs on page 32.
Side Ribs:
Side ribs take almost twice as long to cook, but otherwise
cook them exactly as you would back ribs; see recipe for
Hot C<strong>of</strong>fee Side Ribs on page 34.
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