The OTHER white meat is truly versatile and still a real value. Before you get into the recipes, here are some tips……
An economical way to buy pork is to buy the entire loin. That’s right..all 8-9 lbs. I can usually find this on sale for under $2.00/lb. Don’t confuse this with a tenderloin….same idea but a slightly different cut. You should keep your eye out for tenderloin sales as well…though they seem to be rare.
You can now cut this large roast into any number of sizes…….1-2″ thick chops, smaller 1-3 lb. roasts….and freeze for future use.
No matter what cut of pork you are fixing, the internal meat temp should be between 145-150º when you take them off the grill. That temp will go up 5-10º while they rest. If you let them cook any more than that, they will dry out. Not to worry, trichinae (the bug that causes trichinosis) is not only rare these days, but is killed at a temp of 137º.
For chops, just grill like any steak or burger…sear each side on high heat for 2-3 minutes and then turn heat to medium and finish cooking.
For regular loin, sear at 450º on each side for 5 minutes, turn heat to 400º and cook for additional 40-50 minutes.
For tenderloin, sear each side at 450º, turn down to 400º and cook an additional 15-20 minutes.
When finished grilling…ALWAYS let the meat rest…..5 minutes for chops and tenderloin and 10 minutes for loin.
Finally, all of the recipes listed here can be interchanged and used with either, chops, loin or a tenderloin.