Pork Tenderloin Recipes and Pork Chop Recipes

Pork Tenderloin recipes and pork chop recipes are not hard to come by.  Just like with chicken, it is hard to know exactly what to do with the piece of meat to make sure it’s both tender and flavorful.  Undercooking any kind of pork can be very serious to your health and all pork should be cooked to at least 160 degrees to insure that the meat is done and that no one gets sick from eating it.  It is also very important that you do not overcook the meat.   Most port tenderloin recipes and pork chop recipes will tell you exactly how long it needs to be cooked.  Overcooking will make the meat flavorless and dry.  One last point to help insure your meat stays nice and juicy is to allow about a 10 minute resting time for the meat.  This is especially important with chops, roast, and ribs.  After the meat is done cooking, let it sit covered with foil so the juices can redistribute throughout the meat.  This will mean the juices won’t come rushing out once you cut into the meat.  If the meat is not allowed to rest, then the juices will come flooding out and the meat will be a little dry.   It is always a good idea to cover the meat with a piece of tin foil so the meat stays warm.

There are many different ways to cook a pork tenderloin and pork chops.  You can roast a Boston Butt Roast, a Pork Loin Rib End Roast, a Bone in center cut roast, and tenderloin.  The cooking times vary but at anywhere from 20 to 35 minutes with this style depending on the meat.

You can broil boneless center cut shops, tenderloins, tenderloin medallions, kabobs, and ribs.  This is a method of cooking the meat very quick under a high heat.  This time is defiantly shorter and ranges from 3 minutes all the way up to 35 minutes for the larger cuts.  The longer cooking times require that the meat be turned frequently so it does not burn.  Grilling is a very good option for boneless center cut chops, bone in center cut chops, and tenderloin medallions.  Grilling times vary from about 3 minutes per side all the way up to 1 hour.  The longer times are for what is known as indirect heat.  This means that the mean is not sitting directly over the flame.  Maybe one burner on the side is on for heat but the meat is over on the other side.  This is similar to what would happen in an oven. 

Pork is also an excellent choice when you want to sauté a piece of meat.  This works well for bone in center cut chops, boneless center cut shops, pork cutlets, tenderloin medallions, and ham.  Sautéing is very fast and usually only take a few minutes depending on the thickness of the small pieces of meat.  With a sauté, you are moving the mean quickly in a hot pan.