Today is our Fundamentals of Butchery lab we butchered a pork rack and shoulder!
Pork leg - skin on and all!
Pork cutlets for a scallopini
A pork roast - trussed (to tie up, in this case secure the meat for when it is cooking)
Pork is really one of the meats that I grew up on - I think we had pork tenderloin (PT as we called it) in our house every week. For a really great way to eat pork tenderloin - try using this marinade! Marinate the meat for as long as possible - but an hour or two will do!
My mom's famous PT marinade!
1/3 to 1/2 cup of soya sauce - low sodium if possible
1/4 cup of vegetable/canola/corn oil
1/4 cup sherry
8 cloves of garlic peeled and sliced
a whole bunch of ginger - peeled and sliced
salt and pepper
1 tbsp Dijon mustard
Put it all in a jar and shake it like crazy!!
For a complete meal, serve with some crisp green beans tossed in butter, rice or we liked a little sweet potato on the side and a nice loaf of baguette warmed. For a healthier option, try making a warm salad of pork tenderloin (slices on top of the salad).
Cooking tips for pork tenderloin:
In the oven - 25-35 minutes at 350 degrees F
On the BBQ - On medium with a hot hot grill - 8/9 minutes per side. Then a loose foil tent to cover for 2-4 minutes to let the juices retract
Photo credits: my own