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Cooking Hints for Pork
Fresh Roasts: Loins, Fresh Hams, Shoulders
Roast at 325 degrees for 40 minutes per pound,
uncovered on a rack.
For roasts over 5 pounds, roast for 30 minutes
per pound
(Hint: Best to use a meat thermometer, when
fresh pork is cooked to 160 degrees. meat is
done.)
Smoked Hams: Full Bone, Semi-Boneless,
Boneless
Bake at 325 degrees for 12 minutes per pound,
covered
Smoked hams just have to be heated
Remove cover and add glaze last 30 minutes.
Spare Ribs: Ribs, Country Style, Baby Back
To barbecue outside: Parbroil slowly for 40
minutes, then grill for 15 minutes
To cook in oven: Bake at 325 degrees for 1-1/2
hours
Fresh Roasts: Loins, Fresh Hams, Shoulders
Roast at 325 degrees for 40 minutes per pound,
uncovered on a rack.
For roasts over 5 pounds, roast for 30 minutes
per pound
(Hint: Best to use a meat thermometer, when
fresh pork is cooked to 160 degrees. meat is
done.)
Smoked Hams: Full Bone, Semi-Boneless,
Boneless
Bake at 325 degrees for 12 minutes per pound,
covered
Smoked hams just have to be heated
Remove cover and add glaze last 30 minutes.
Spare Ribs: Ribs, Country Style, Baby Back
To barbecue outside: Parbroil slowly for 40
minutes, then grill for 15 minutes
To cook in oven: Bake at 325 degrees for 1-1/2
hours
Pork Tenderloin Diane
1 pork tenderloin--cut into 8 medallions
2-4 tsp lemon pepper
1 tbsp butter
2 tbsp lemon juice
2 tbsp Worcestershire sauce
2 tsp Dijon-style mustard
1 tbsp minced parsley or chives
Sprinkle the medallions with lemon pepper. Heat butter in a skillet;
cook medallions 3-4 minutes per side. Remove medallions to serving
platter; keep warm. Add lemon juice, Worcestershire sauce and
mustard to skillet. Cook, stirring with pan juices, until heated
through. Pour sauce over medallions and sprinkle with parsley and
serve.
Serves 4
1 pork tenderloin--cut into 8 medallions
2-4 tsp lemon pepper
1 tbsp butter
2 tbsp lemon juice
2 tbsp Worcestershire sauce
2 tsp Dijon-style mustard
1 tbsp minced parsley or chives
Sprinkle the medallions with lemon pepper. Heat butter in a skillet;
cook medallions 3-4 minutes per side. Remove medallions to serving
platter; keep warm. Add lemon juice, Worcestershire sauce and
mustard to skillet. Cook, stirring with pan juices, until heated
through. Pour sauce over medallions and sprinkle with parsley and
serve.
Serves 4
Learn more about the other white meat!!!
Visit these sites!
National Pork Board
The Other White Meat
Visit these sites!
National Pork Board
The Other White Meat
Haines Pork Shop
521 Kings Hwy
Mickleton, NJ 08056
856-423-1192
Mickleton, NJ 08056
856-423-1192