Tuesday, February 1, 2011


Pork is one those delicious meats that so many people forget about, but it is truly a great alternative to the classic beef or chicken.

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

1 comment:

  1. I just signed up for the evening Butchery and charcuterie class at GBC and I'm super excited. Hopefully we get to do some of the stuff that you've shown on your blog!