Flash in the Pan
Chops and other cuts from loin are their tender and juicy best when cooked to a rosy centre. Always allow larger cuts of meat to rest for a few minutes before serving.
To make this rustic pasta sauce even tastier, try one of these mouthwatering tips: Pour in a splash of whole milk to add creaminess; add a pat of butter to enhance richness; or drizzle in a bit of extra virgin olive oil to add flavour.
Use this sweet and savoury treat as a condiment on everything from sandwiches and wraps to grilled meats and seafood. Or, simply spread on toasted bread or crackers and enjoy.
Pork's neutral flavor pairs well with most fruity, creamy and rich brown sauces. Use this easy recipe for quick cooking pork tenderloin medallions, and switch up the pan sauce for a new taste sensation.
Using a variety of mushrooms (a combination of white button, crimini, shiitake and/or portabella mushrooms) adds an earthy nuance that elevates the dish to restaurant quality.
Fry schnitzels two or three at a time to help maintain oil temperature. Cooking in batches helps prevent schnitzels from absorbing too much oil and becoming soggy.
No time to cook? Butterflying pork tenderloin cuts the cooking time in half. For easier slicing, chill raw meat in freezer until just partially frozen, about 30 minutes.
Sausage patties, like all ground meats, should always be cooked to well-done.
Looking for nutrient-rich fast food? Pork loin and leg strips are two very lean cuts of pork that cook in mere minutes. Cook carefully to prevent them from drying out.
Not all sausages are created equal or made the same. For a stand-out chili, start with high quality ingredients. Visit your local butcher shop for fresh sausages made with few fillers or preservatives.