Food Guide
Pork Roast
Varieties
The tender center loin roast (also called center rib roast) contains bones, which give it a tasty flavor but make it harder to slice. Your butcher can remove the backbone and transform this roast into rack of pork or crown roast of pork.
Pork Tenderloin Roast
The pork tenderloin is a completely boneless strip of muscle and is considered the leanest and most tender pork roast; it is also the most expensive.
Pork Blade Roast
The blade roast, an economical cut, is available either bone-in or boneless, and is lightly marbled with fat. Pork blade roast is also known as pork loin rib end.
Boston Butt
Sometimes called pork shoulder roast, Boston butt is available either boneless or bone-in. It makes a somewhat fatty but economical roast.
Pork Picnic Arm
Pork picnic arm is a fatty, bony cut, and is often barbecued.
Preparation, Uses, & Tips
The parasite that causes trichinosis has been virtually eliminated from commercially grown pork. Thus, it is not necessary to cook pork until it is completely white. Today’s pork is so lean that overcooking will make it tough.
Grill pork tenderloin
Rub the outside with oil, salt, pepper, and seasonings. Place on the grill above hot coals and cook on all sides, for a total of about 5 minutes. Brush with a glaze if desired and cook another 2 minutes on each side. When done, the meat should be pinkish white and reach an internal temperature of 160°F (70°C). To grill larger roasts (such as Boston butt), oil the meat and place it away from direct heat in a preheated, covered barbecue. Cook for about 45 minutes or until internal temperature reaches 160°F (70°C).
Roast
Place the roast fat side up on a baking pan and roast in a 350°F (180°C) oven for 1 to 1 1/2 hours, or until the internal temperature reaches 160° (70°C).
Braise
Heat a heavy pot over medium-high heat, and add oil to the pan. Brown the roast on all sides, add cooking liquid and seasonings, and bring to a simmer. Cover and place in a slow oven—300°F to 325°F (150°C to 170°C)—until the meat is tender, about 3 1/2 to 4 hours.
Storing
Keep raw pork roast in its original wrapping and store it in the refrigerator, where it will keep for two to four days. Cooked pork will keep four to five days in the refrigerator. To freeze, wrap meat well in plastic, foil, or butcher paper and store at 18°F (0°C) for up to ten months. Leftover cooked pork will keep in the freezer for one month. Do not refreeze thawed pork roast.
Nutrition Highlights
Pork (center loin roast, roasted), 3 oz. (85g)
- Calories: 199
- Protein: 22g
- Carbohydrate: 0g
- Total Fat: 11g
- Fiber: 0g
*Excellent Source of: Niacin (4.43mg), Selenium (34.85mcg), and Thiamin (0.73mg)
*Good Source of: Phosphorus (182.75mg), Riboflavin (0.22mg), Vitamin B6 (0.30mg), and Zinc (1.72mg)