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Cajun Pork

Contributed by: News Canada

Meat thermometer is essential when cooking pork

(NC) - Pork is nearly 50% leaner than it was 15 years ago. Good news for our health, but less fat in the meat makes it prone to drying out and easy to over-cook. Lean pork should be cooked just until there is a 'hint of pink' (exceptions to this rule are ground pork and sausage which should be cooked through). Using a meat thermometer is the best way to test for doneness, especially for thicker cuts of pork, without overcooking it.

Directions on www.PutPorkOnYourFork.com suggest removing pork from heat when the internal temperature reaches 155 F (68 C), then keeping pork covered with tented foil until the meat thermometer rises to 160 F (70 C).

Tips

• Don't overcook pork - cook to 155 F (68 C).

• When cooking stuffed pork roasts, ensure the tip of the meat thermometer is in the meat, not the stuffing.

• Insert the thermometer into the centre of the thickest part of the meat, away from bone or fat for the most accurate reading.

• If using a "pop-up" thermometer, keep in mind these are only made for one use, and are made specifically for a certain meat (e.g. you cannot use a 'pop-up' meat thermometer sold with a turkey for your pork roast).

Nutritional Information: Per 75 g Serving, 1 chop: Calories 205, Fat 8.4 g, Saturated 3.4 g, Monounsaturated 3.3 g, Polyunsaturated 1.1 g, Cholesterol 115 mg, Sodium 104 mg, Carbohydrate 5 g, Fibre 0.4 g, Protein 28 g