To grill a pork tenderloin so that it ends up with a perfect sear while remaining tender on the inside, the best bet is to use the "7-6-5" trick: seven minutes on one side, six minutes on the other side and five minutes with the grill off and closed. Using high heat with this schedule yields a pork tenderloin that is fully cooked and juicy, with just the right amount of crust on the outside.Know More
Pork tenderloin is one of the most versatile cuts available for grilling. It has a sophisticated enough reputation for a dressy dinner party, but it also works well on a weekend barbecue by the pool. The flavor allows it to replace fish or chicken, while the texture is hearty enough to stand in for red meat as well.
Heating the gas grill to high and allowing the grill to stand for 8 to 10 minutes gives the grill enough heat to sear the tenderloin before the pork gets the opportunity to lose its moisture. After the "7-6-5" cooking method is done, the tenderloin should have an internal temperature between 145 and 150 F. It is crucial to remember to turn the grill off for the last five minutes; not doing so will result in a tenderloin that is too dry.Learn more about Meat
Cooking a tender steak using a griddle involves using a tender cut of steak, such as rib-eye steak or filet mignon, drying the meat's surface, seasoning it properly, cooking it for a few minutes on each side and allowing the meat to rest before serving. Using a griddle, such as a cast iron griddle pan, makes it possible to mark the steak similar to cooking it on a grill.Full Answer >
Pork neck bones can be cooked in a large saucepan with water where they will develop a foam that needs to be removed off of the top. They can be covered and simmered for around 2 hours until the meat falls off of the bones. Pork neck bones are generally served on a bed of rice or can simply be cooked in the same way with cups of water to create a broth that will work as a staple.Full Answer >
Cooking a pork roast on a rotisserie grill set for direct or indirect low heat will take up to four hours for an average 5-to 6-pound roast. The finished internal temperature of the roast should be 145 F, when measured from the thickest portion of the roast.Full Answer >
While several factors affect the cooking time of a pork shoulder, cooks should roast a 6-pound shoulder blade roast at 325 degrees Fahrenheit for 25 to 30 minutes per pound or 2 1/2 to 3 hours. Cook pork to a minimum internal temperature of 145 degrees Fahrenheit.Full Answer >