Pork Tenderloin & Pork Chops 2 Ways

Pork Basics

Details

Prep Time:  minutes
Cook Time:  minutes
Ready In:  minutes

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Pork Basics

Pork Tenderloin & Pork Chops 2 Ways

Many people ask me about cooking pork. The USDA recommends cooking all cuts of pork to at least an internal temperature of 160° F. This ensures that potentially harmful bacteria are destroyed.  Some people may choose to cook their meat to lower temperatures, depending on preference. 

Color is not a reliable way to tell when pork is safe to eat. Use an instant read thermometer to remove the guesswork. Depending on the cut, roasting time should be about 30 minutes per pound at 350° F. 

Best Cooking Methods:

Center Cut Loin Roast (Loin): Braise, Grill, And Roast

Crown Roast of Pork (Loin): Roast

Pork Loin Chops (Loin): Broil, Grill, Pan-Fry, And Sauté

St. Louis Style Spare Ribs (Loin): Braise, Grill

Baby Back Ribs (Loin): Broil, Grill,

Tenderloin (Loin): Broil, Grill, Roast, Pan-Fry, And Sauté

Pork Spare Ribs (Belly): Braise, Grill

Fresh Whole Ham (Leg): Braise, Roast

Pork Cutlets (Leg): Sauté

Pork Butt (Shoulder): Braise, Roast, And Stew

Marinated Pork Tenderloin

Marinate tenderloin in your favorite marinade for 2 to 12 hours.  Grill over a medium heat, about 3 minutes per side, until target temperature or sear in an oven-proof sauté pan, then place in a preheated 450° F oven, 15 to 20 minutes, until target temperature is reached. Remove from oven and allow to rest 10 minutes before slicing. 

Pork Chops 2 Ways

Classic

INGREDIENTS

Pork Chops

Kosher Salt

Freshly Ground Pepper

Olive Oil

Preheat your oven to 400° F. Season any style chops with the kosher salt and pepper.  Heat ovenproof sauté pan over a medium-high heat; add 1 tablespoon olive oil to pan and sear chops on both sides until golden.  Place in oven for 15 minutes, or until target temperature is reached. Remove from oven and allow to rest 10 minutes before serving. 

Cranberry Pecan Stuffed

INGREDIENTS

Butterflied Boneless Pork Chops

Butter

Chopped Onion

Garlic Clove

Diced Celery

Cubed Bread

Dried Cranberries

Chopped Pecans

Sage

Thyme

Chicken Stock

Kosher Salt

Freshly Ground Pepper

Make sure to use butterflied, boneless chops for this recipe.  Preheat your oven to 350° °F. Sauté in 3 Tablespoons butter until soft, 1 small chopped onion, 1 minced garlic clove, 1 rib diced celery. Add 2 cups cubed bread, 1/4 cup dried cranberries, 1/4 cup chopped pecans, 1 teaspoon sage, 1 teaspoon thyme, 3/4 cup chicken stock, kosher salt and pepper. Stuff chops with stuffing.  Brush chops with melted butter and bake for 40 minutes or until target temperature has been reached.  

Pork Chops

    Victoria

    Victoria has been cooking and writing recipes since she was a a young girl. Originally from Nebraska, her appreciation for culinary technique took off when she moved to Lyon, France. Victoria is published in Hearst Newspapers, Greenwich Free Press, New Canaanite, and more.

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