Let us run with endurance the race God has set before us. We do this by keeping our eyes on Jesus, the champion who initiates and perfects our faith. Heb 12:1-2 (NLT)

Saturday, July 24, 2010

Tips and Tricks for Grilling Pork

I recently discovered pork tenderloin. I have no idea why it took me so long, but it is quite possibly my most favorite meat to cook and enjoy. You really can't go wrong - it will nearly always come out juicy and tender!

I looked up some tips and tricks when it comes to selecting, preparing, and cooking pork since besides frying bacon and roasting the occasional ham, I previously didn't do much with pork.

What to look for:
  • Meat should be light to redish pink. Avoid anything pale or grayish. 
  • The fat should be creamy white and smooth. 
  • The meat should feel firm to the touch, with a fine, smooth grain. 
  • If the pork is packaged, there should not be much moisture in the package, and what there is should be clear. 
To prepare pork:
  • Remove the sinewy layer on the surface (silver skin) by slipping the tip of a sharp, thin knife under one end of the silver skin. Grab the loosened end with your fingers and slide the knife away just under the skin at a slightly upward angle. 
  • Spareribs and baby back ribs have a thin, tough membrane attached to the bone. Use a blunt tool such as a flathead screwdriver to get under the membrane and remove it so that seasonings and sauces can penetrate. Once under the membrane, slide the tool around under the membrane to loosen it. Using the tool, stretch the membrane up to open up a flap. Using a paper towel, get a good grip and peel the membrane off the ribs (sounds yummy, no?)
  • Pork is done when it reaches an internal temperature of 170 degrees F, however many believe this is overdone (I cook mine to 170 because I'm meat-paranoid), so many cook pork to an internal temperature of 150 to 160 degrees F (when there is still a light shade of pink on the inside).
Tender cuts for grilling include rib chop, loin chop, center-cut chop and tenderloin. 

For a fresh and quick tenderloin recipe, click here.

Reference: Weber's Real Grilling by Jamie Purviance

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