Cooking Fresh Pork, Dry-Heat Methods

• Direct heat, where food is placed directly over the heat source, is ideal for small cuts like kabobs, tenderloin, burgers and chops.
• Indirect heat, where food is placed on the grill rack away from the coals or gas burners, is good for large cuts like loin roasts, ribs, shoulder and fresh ham.

Grilling Basics

Direct Heat

1. Arrange hot coals evenly on the fire grate of the grill or use all gas burners.
2. Place pork directly above the heat source.
3. Follow suggested cooking times, turning once during cooking.

Indirect Heat

1. Bank hot coals on both sides of the fire grate; on one side of the grill or in a ring around the perimeter. For gas grills, pre-heat and then turn off any burners directly below where the food will go.
2. Place pork on the grill so it is not directly over any coals or gas burners and close grill hood.
3. Follow suggested cooking times until pork is done. The heat circulates inside the grill, so turning the pork is not necessary.

1. Place pork on preheated broiler pan so it is three to five inches from the heat source.
2. Broil until the pork is brown on one side; turn and broil the other side until brown.
3. Season as desired.

1. Heat a small amount of oil in a large heavy skillet over a medium-high heat.
2. Place pork in skillet; do not cover.
3. Cook pork uncovered, turning occasionally. For stir-frying, cook over high heat, stirring constantly.

PANBROILING

1. Preheat heavy skillet over medium-high heat.  
2. Place meat in hot skillet (if pork is extremely lean, brush pan with a little oil to prevent sticking). Do not cover. 
3. Cook over medium-high heat, turning occasionally, until evenly browned on both sides. Remove any fat and drippings as they accumulate.

1. Preheat oven to 325 to 350 degrees F. (for pork tenderloin, roast at 390 to 425 degrees F.). 
2. Trim much of the exterior fat from the roast; if roast has no fat cover, rub the surface with 1 to 2 teaspoons of oil. Season roast with herbs and other seasonings, if desired.
3. Place roast on rack in shallow roasting pan.
4. Do not cover; place in oven and roast to an internal temperature of 150 to 155 degrees F. for medium doneness.
5. Remove roast from oven. Allow it to "rest" for 10 to 15 minutes before slicing. This resting period allows juices to redistribute.  Internal temperature will rise approximately another 5 degrees F.

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