South Dakota farmer Peggy Greenway wasn’t always the biggest fan of pork. As a child, she thought it was tough and chewy, so she avoided it when she could. That all changed the day she tried a juicy pork loin and realized it’s all in the preparation.
We asked Peggy to share some tips on how to prepare your pork so it’s juicy and flavorful. Plus, we’ve partnered with the On My Plate blog to share a delicious pork tenderloin recipe.
Tips for preparing juicy, flavorful pork
1. Buy a meat thermometer
2. Treat your pork just like a steak. Grill it until medium.
3. Cook the pork to an internal temperature of 145°F
4. Let it sit for three minutes
5. Voila! Juicy pork!
“My husband and I volunteer to cook pork loins for a lot of different events – fundraisers, cancer walks, things like that – and our volunteers have the formula down perfectly,” said Peggy. “Many people at these events ask us what seasoning we use to make it so delicious. The truth is, oftentimes we don’t use any additional spices or flavoring; we just don’t overcook them. People don’t realize that a pork can be prepared medium just like a steak.”
Peggy and her husband raise pigs and cattle on their farm. Like most pig farmers, they raise their pigs indoors in safe, temperature-controlled barns. Peggy says that most people choose to raise pigs indoors for the animals’ comfort.
“Pigs don’t have fur, so they don’t do as well as beef staying outside, especially in the winter,” she said. “Inside, they are protected from the elements and predators. They’re happy indoors.”
We partnered with Fran from the local blog On My Plate for a delicious roasted pork loin and mushroom recipe. On My Plate features hundreds of recipes from local chef Fran Hill, with “a little bit of life thrown in.” Explore her blog for new recipes and search by course or ingredient to find exactly what you’re looking for.
Roasted Pork Tenderloin With Mushroom Pan Sauce
- 3 tablespoons Olive Oil
- 2 10-12 ounce pork tenderloins
- Kosher Salt
- Black Pepper freshly cracked
- 2 Shallots finely chopped
- 1 cups Chicken Broth
- 2 tablespoons flat-leaf parsley chopped
- Preheat oven to 375 F. In a large skillet, heat 1 tablespoon oil over medium heat.
- Season pork with salt and pepper, and sear in the skillet, turning on all sides, until browned. Transfer pork to baking sheet (keep the skillet for the mushrooms) and roast for 12 to 15 minutes, until temperature registers 145 F.
- Meanwhile, heat 2 tablespoons of oil in the skillet and cook the shallots and mushrooms until softened. Add the chicken broth and simmer until reduced, about 3 minutes. Cover and remove from heat.
- When pork is roasted, transfer to a cutting board and allow to rest for 8 minutes.
- Slice on an angle and top with mushroom pan sauce and parsley.