PORK IS BEST WHEN COOKED TO MEDIUM DONENESS - 150F TO 155F ON A MEAT THERMOMETER.

Correctly cooked pork is juicy and tender, with a slight blush of pink in the centre.

Wet Or Dry?
There are two basic methods for cooking meats: dry heat and moist heat.

1. Generally, dry-heat methods are best applied to naturally tender cuts of meat. Moist-heat methods tenderize less tender cuts.

Dry-Heat Methods

1. Grill small cuts over direct heat and large pork cuts with indirect heat.
2. Broil small cuts such as chops, tenderloin, kabobs and pork patties.
3. Sauté small pork cuts such as medallions, ground patties, chops, cutlets and strips.
4. Panbroil chops, tenderloin medallions, ham slices, bacon and ground pork patties.
5. Roast large pork cuts such as loin roasts, tenderloin, shoulder roasts, ham, and leg roasts.

Moist-Heat Methods

1. Braise large or small cuts, but traditionally less-tender cuts.
2. Stew smaller pieces of less-tender cuts, such as ribs and pork cubes.

Learn more about the variety of cuts of Willowgrove Hill fresh, home raised DHA EPA Omega-3 and organic, Selenium-enriched pork.

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