There are many myths surrounding how to cook pork properly. It was once a common practice to always cook pork to well done due to the concern of the meat containing a parasitic diseased called Trichinosis. Today’s improved farming and handling practices have eliminated the worry over Trichinosis and there has not been a case of the disease being found present in pork in over 17 years.

So what does this mean for us, the consumer? It means we can now enjoy tastier, juicier pork. By cooking your pork to medium, instead of well done, you’ll ensure that the meat is safe and enough juices remain to make that pork as tasty as possible.

How to Cook Pork for the best results:

Pork is a very versatile meat and there are many ways to enjoy it. Broiling, barbequing, pan fried, in stir fries, roasting or stewing are all options when cooking pork.

When frying or stir frying pork look for the surface to turn golden brown in color. For barbequing or roasting you want to use a meat thermometer and aim for an internal temperature of 160 degrees Fahrenheit. Stewed or braised pork is done when the meat becomes fully tender.

When barbequing or roasting pork always cover the pork with tin foil and allow it to sit for 10 to 15 minutes before slicing. This “resting” period gives the pork a chance to pull back in its juices and makes for a juicier meal. Cutting into the pork too soon after cooking will only cause the juices to run out onto your cutting board or plate—not where you want it!

As you can see learning how to cook pork properly is quite easy. Look for the color change or internal temperature of 160 degrees Fahrenheit and your pork will be both safe and delicious.

Looking for some great pork recipes? Try out the ones in the cookbook featured below.