Now You're Cooking with Pork

It’s summer time! Time to get that grill out of the garage, put some pork on it and have the best backyard barbeque around. That means there’s no better time to enjoy healthy, delicious and affordable pork with your family!

For summer fun that's full of perfect pork, Kansas pork experts offer master grillers the following grilling tips:

• Marinate for flavor. Marinades typically consist of three key ingredients: an acid (such as vinegar or fruit juice), an oil (such as olive oil or Italian dressing) and herbs and spices. Shoppers can choose from store-bought selections or create their own at home. For even distribution, place chops and marinade in a re-sealable plastic bag or covered container and refrigerate for 30 minutes to 12 hours before grilling.
• Rub it in. Without any liquid, the punch packed into a rub stays with the meat.  The flavors of a few crushed spices rubbed over the meat will unite in just 30 minutes and cook to a tasty crust on pork cuts.
• Watch your tail. When grilling with pork tenderloin, one end will be thinner than the other –almost like a tail.  To keep the tail from overcooking, fold the end over and tie it with some household string.  Many cooks also cut it off for use in soup or stews, or place the thin end over a "cooler" part of the grill.
• Cook to medium. For juicy and tender grilled pork, cook to medium doneness over direct heat. Use a meat thermometer to judge doneness – 160 degrees F. for perfect, slightly pink-on-the-inside pork. For exact cooking times, please visit www.theotherwhitemeat.com. 

In addition to pork’s flavor versatility, it is also a nutritious mealtime option. Pork contains many of the nutrients recommended by health organizations to build and maintain a healthy body, including six essential vitamins, four important minerals, protein and energy. Pork’s lean meat serves as an excellent source of thiamin, vitamin B6, phosphorus and niacin, and a good source of riboflavin, potassium and zinc. 

Additionally, a study released in 2006 by the USDA reveals six common cuts of fresh pork are leaner today than they were 15 years ago – on average about 16 percent lower in total fat and 27 percent lower in saturated fat. The leaner pork is the result of new technology in hog production and superior genetics.