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7<br />
Loin Cuts<br />
See recipes <strong>on</strong><br />
pages 26 and 28<br />
Tenderloin<br />
<str<strong>on</strong>g>The</str<strong>on</strong>g> most tender <str<strong>on</strong>g>of</str<strong>on</strong>g> all <str<strong>on</strong>g>Pork</str<strong>on</strong>g> cuts – that’s why<br />
it’s called Tenderloin! Tender, lean, and<br />
ready to cook as purchased.<br />
Tenderloin is an excepti<strong>on</strong>: it can be cooked at a higher<br />
temperature (400°F/200°C) than other cuts, until it’s JUST<br />
cooked - about 20 to 25 minutes in a regular oven for the<br />
average whole tenderloin, or to an internal temperature <str<strong>on</strong>g>of</str<strong>on</strong>g> 155°F (68C).<br />
<str<strong>on</strong>g>The</str<strong>on</strong>g> tenderloin has the least fat <str<strong>on</strong>g>of</str<strong>on</strong>g> all <str<strong>on</strong>g>Pork</str<strong>on</strong>g> cuts and so will easily dry out if overcooked. When you<br />
cut into it, if there’s still a hint <str<strong>on</strong>g>of</str<strong>on</strong>g> pink in the centre you’ll be enjoying tenderloin at its very best.<br />
Similarly, a quick pan-fry or grilling is best for tenderloins cut crosswise into medalli<strong>on</strong>s (small<br />
steaks) or into strips.<br />
Country Style Ribs<br />
Ribs in name <strong>on</strong>ly, Country Style Ribs are almost all <str<strong>on</strong>g>Pork</str<strong>on</strong>g>. <str<strong>on</strong>g>The</str<strong>on</strong>g>y are located right next to the shoulder,<br />
which means loads <str<strong>on</strong>g>of</str<strong>on</strong>g> flavour, and a bit <str<strong>on</strong>g>of</str<strong>on</strong>g> extra fat to lend juiciness. See recipe <strong>on</strong> page 18.<br />
A l<strong>on</strong>g, slow roast in the oven or <strong>on</strong> the barbeque is recommended.<br />
<str<strong>on</strong>g>Pork</str<strong>on</strong>g> tenderloin<br />
is super-lean!<br />
It has <strong>on</strong>ly 1.3 grams <str<strong>on</strong>g>of</str<strong>on</strong>g><br />
fat per 100g serving<br />
Healthy - and delicious!<br />
Other types <str<strong>on</strong>g>of</str<strong>on</strong>g> ribs you<br />
might come across:<br />
Side Ribs, Breast B<strong>on</strong>e Removed:<br />
Yes, the breast b<strong>on</strong>e has been cut<br />
away. This is a good thing!<br />
St. Louis Style Ribs: Side ribs tidied up<br />
so that they look almost like back ribs;<br />
no wasteful trimming required.<br />
Sweet and Sour Ribs are strips about<br />
<strong>on</strong>e inch wide cut from the side ribs.<br />
Cook the same way you would for<br />
side ribs.<br />
Riblets: If you can find them, riblets<br />
are mostly b<strong>on</strong>e, with some (very tasty)<br />
meat. Cook as for side ribs.<br />
Rib Tails or “Butt<strong>on</strong> B<strong>on</strong>es”: Mostly<br />
lean loin meat, with three small b<strong>on</strong>es.<br />
Can be grilled or roasted without any<br />
pre-cooking.<br />
<str<strong>on</strong>g>Pork</str<strong>on</strong>g> Ribs<br />
Ribs, whatever you call them, rule! Great eating,<br />
great fun, and the summer wouldn’t be the same<br />
without them. <str<strong>on</strong>g>The</str<strong>on</strong>g>re are really just two kinds<br />
<str<strong>on</strong>g>of</str<strong>on</strong>g> ribs: Back Ribs and Side Ribs. “Baby Back Ribs”<br />
are back ribs, just with a fancier name. In the US,<br />
Side Ribs are usually called “Spare Ribs”.<br />
How to Cook Ribs<br />
Back Ribs:<br />
Back ribs are more tender, and costlier, than side ribs.<br />
A gentle steaming followed by a quick turn <strong>on</strong> the grill is<br />
recommended. See the method described in the recipe for<br />
H<strong>on</strong>ey Garlic Back Ribs <strong>on</strong> page 32.<br />
Side Ribs:<br />
Side ribs take almost twice as l<strong>on</strong>g to cook, but otherwise<br />
cook them exactly as you would back ribs; see recipe for<br />
Hot C<str<strong>on</strong>g>of</str<strong>on</strong>g>fee Side Ribs <strong>on</strong> page 34.<br />
r 8