Lean trimmed Pork is a healthy source of protein, thiamin, niacin, B6, B12, selenium, riboflavin, zinc, and omega-3. All that, and lean trimmed Pork gets the tick of approval from the National Heart Foundation.
Trimmed lean Pork can be easily substituted for other meats like chicken, beef or lamb in your tried and trusted recipes, to add more variety of protein to the week. They are readily available from butchers and supermarkets, just ask your butchers to trim off the external fat, or alternatively trim your meat at home.
The leanest Pork cuts come from the loin, fillet and the leg, trimmed of outside fat, however, don’t forget lean diced and minced pork – they’re great for quick mid week meals that everyone loves. And remember, lean pork doesn’t need to be dry or tough, there’s no need to over cook.
Pork is always best cooked over medium heat. Too hot and the meat will have a tendency to dry out.
Pork doesn’t need to be overcooked to be safe.
Pork (like all meat) continues to cook after removal from heat. For best results, let your dish rest uncovered for 1-2 minutes in a warm environment prior to serving (except for sausages and mince).
Always cut meat across the grain to keep tender.
Avoid frequent prodding of the meat while cooking.
Marinating can add extra flavour and tenderness, especially on the BBQ.
For best results, meat should be brought to room temperature prior to cooking.