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Roasting Tips:

• For a crisp surface on your roast, be sure the oven is fully preheated before placing the roast into the oven in an uncovered pan.
• To add extra flavor, rub the surface of the meat with your favorite seasonings before roasting.
• Roasting at a lower oven temperature (NEVER roast meat below 200°F) will result in meat that is more flavorful and moist. It will take longer to cook but the results will be worth the wait.
• A roast with a bone in it will cook faster than a boneless roast because the bone will conduct heat faster than the meat.
• Do not use sharp utensils that may pierce the meat when trying to turn it because piercing allows valuable juices to escape. Use other utensils, such as wooden spoons and spatulas for turning the meat.
• If cooking more than one roast, be sure that there is uniform space around them so that they will cook evenly. The roasts should not be touching and there should be enough space around them to allow air and heat to circulate.
• When placing a thermometer in the meat to check for doneness, be sure that the stem of it is not touching a bone because this can result in a false reading.
• Using the drippings from the roasted meat will provide great flavor when making a stock, gravy or sauce.

Roasting
Roasting is accomplished by cooking the pork, uncovered in a heated oven. The meat must first have the excess fat trimmed, and if necessary or desired, it should be tied.

• A standing rib roast is tied to because the outside layer of meat has a tendency to separate from the inner rib-eye muscle. The rib roast is generally tied by wrapping strings around the roast, between each of the bones.

• Roasts that have been tied retain their shape and provide a more appealing roast when cooked.

• Most often any boneless roasts will be tied to reshape it once the bones have been removed. It is shaped into a roll that is the same thickness throughout. If the boneless roast will be stuffed, the stuffing is added, the roast is then rolled up and tied to hold the stuffing in the roast.

  To cook, the roast is placed on a rack in a shallow roasting pan. The rack is not necessary but if not used, the bottom of the cut will sit in the juices and be stewed, which will not allow it to become brown and crisp on the surface like the rest of the meat. If the meat does not have any surface fat, it can be rubbed down with 1 ½ to 2 teaspoons of oil and then seasoned.

Meat is sometimes seared before roasting to brown the surface of the meat to add flavor. Searing can be accomplished by using several different methods. One method is to use a high temperature for a short period of time at the beginning of the roasting time and then reduce the heat for the remainder of the time. This quickly browns the outer surface to create a flavorful crust on the surface of the meat. Another searing method used involves frying the meat in a very hot pan until all sides have been nicely browned and then placing it in the oven to finish cooking.

If the meat is not going to be seared in the oven, the oven should be preheated to either 325°F or 350°F (450°F for pork tenderloin) and the meat should be at room temperature.

• To begin, trim off excess fat. If the meat does not have sufficient marbling of fat throughout to provide flavor and moisture during the roasting period, leave a layer of fat 1/8 to 1/4 inch thick on the surface to add flavor and moisture. The meat can also be barded or rubbed with oil to provide flavor and moisture during the cooking process.

• Seasoning the meat before cooking will enhance its flavor during the roasting process.

• Rub the desired seasonings onto the surface of the roast, making sure to cover the entire surface. Place the roast on a rack in a shallow baking pan and put the roast, uncovered, into a preheated oven.

• Sear the roast before roasting. To sear in the oven, have the oven preheated to 450° to 475°. Place the roast in the oven for 20 to 25 minutes, searing the outer surface. Turn the oven temperature down to 325° and continue to cook until done.

• The roast should be removed from the oven when the internal temperature reaches 150° to 155° and then allowed to stand for 10 to 15 minutes before carving. The temperature of the roast will rise during this time and should reach a desired temperature of 160° to 165°.

The length of time a cut of pork will have to cook will depend on the size of the cut and whether it is tied, stuffed, bone-in, or boneless. The best way to determine if the meat has cooked long enough is to check for doneness. It is important not to overcook pork because it will become tough and dry, but if under cooked it will not have the proper flavor or texture. It also needs to be cooked to the proper doneness to make it safe to eat. Shown below are signs to look for to determine doneness.

• When pricked, the juices should run clear, with no pinkish coloring.
• Cut into the meat and check to see that it is white in color. When cooked to medium doneness there may be slight traces of pink in the middle.
• To ensure doneness, check with a meat thermometer. A thermometer inserted into the thickest part of the cut should produce a temperature of 160°F for medium doneness (165°F to 170°F for well done).

For best results, the meat should be allowed to rest (a waiting period before carving) for 10 to 15 minutes. During this time the meat will continue to cook and will increase in temperature 5 to 10 degrees. Resting also allows the juices to be redistributed through the meat before it is carved. Remove strings if tied, and slice or carve to the desired thickness.

Frying

• Place a large skillet on the stove. Pour 1 cup of canola or vegetable oil into the skillet and set the burner on the stove to medium-high.
•   Combine 1/2 cup of all-purpose flour, 1/2 tsp. of salt and 1/2 tsp. of black pepper in a plastic bag. Close the bag and shake the contents until the ingredients are well-blended.
•   Place a pork chop in the bag of flour and seasoning. Shake the bag and remove the chop when it is lightly coated. Do this with each pork chop. Shake off each chop afterward to remove excess coating.
•   Put the chops in your skillet when the oil is hot. Space the pork chops evenly in the frying pan so they are not touching. Cook for 4 to 5 minutes on each side.
•   Check your pork chops for doneness. The pork chops should be golden on the outside, and the juices should run clear. Insert a meat thermometer in the thickest portion of one of the chops. According to the Food and Drug Administration, pork should be at least 145 degrees Fahrenheit to be safe for consumption.

Tenderness Tips

• Avoid freezing whenever possible to eliminate moisture loss that occurs during thawing. The moisture loss in thawing results in less tender meat.
• Keep pork from drying out in the refrigerator by keeping it tightly wrapped. If the meat dries out it will become tough.
• Cook to the proper temperature but do not overcook or the meat will become dry and tough.
• Let meat rest for 10 to 15 minutes before carving to allow juices to be distributed throughout the flesh.
• Cutting meat across the grain will produce slices with shorter fibers, resulting in more tender pieces.

Cooking Tips

• Do not overcook pork or it will become dry and tough. The threat of trichinosis is eliminated when the pork is heated to 137°F but the USDA recommends cooking pork to 160°F to be safe. Cooking to 160°F will result in clear or slightly pink tinted juices and provides meat that is juicy and tender.
• When frying or sautéing, do not place a cover over the pan. This will lock in moisture and cause the meat to braise or steam.
• Lightly coat pork with vegetable oil to keep it from drying out during cooking.
• Before roasting pork, sear all sides to create a flavorful crusty surface on the meat.
• Do not overcrowd pork cuts when cooking. Leaving space between them will allow them to brown and cook more evenly.
• If using a marinade for basting, set some aside before placing raw pork in it to marinate. Never reuse marinade that the meat was marinated in.
• Poach uncooked sausages for a few minutes before frying, broiling or grilling. Sausage casings should not be pierced before poaching. Piercing will cause the juices to be released and sausages will become dry.
• Do not partially cook pork and then store in refrigerator to use later. It must be cooked until done. It can be partially cooked or browned using one method, such as microwaving or searing, and then immediately cooked until done using a different method, such as roasting, frying, grilling or broiling.