🌿 RosemaryThyme Kitchen Tips | How to Choose Pork
I’ve been thinking about making a pork roast for the holidays. I want it juicy and lean, with nice slices I can arrange on a platter. That got me thinking about how easy it is to mix up pork loin and pork tenderloin when you’re shopping. So I put together a little picture guide to show what each cut looks like and how I’d use it.
🍽️ Center-cut pork loin is my pick for a holiday roast. Look for a boneless roast with a thin layer of fat on top. Its even shape makes it easy to carve into slices.
🥪 Pork shoulder is what I reach for when I want pulled pork. Look for “Boston butt” or “pork butt” on the label. Give it time to cook low and slow until it shreds easily.
🌿 Pork tenderloin is the long, narrow cut that tapers at one end. It’s a lean choice for a quick dinner. Roast it whole and slice it into medallions.
🍳 Pork chops are perfect for the skillet or grill. I look for rib or center-cut loin chops about 1 to 1½ inches thick so there’s time to get a good sear before the center is done.
Save the picture guide for your next grocery trip! And tell me, what’s your favorite way to serve pork for a holiday dinner? I’m leaning toward rosemary, thyme, and warm apple pan juices. 🍎
Helene 😊
Rosemary Thyme 🌿
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