Volume 10, Issue 110 - June 2, 2006

TGIF ,

I would like to thank the National Pork Board for their great information and recipes this week. We will be trying the Stuffed Pork Chops with Beer-Glazed Onions this weekend. They sounded pretty tasty. Today we have some FAQ's about pork and the answers of course. And of course, two more tasty recipes.

Have a great weekend...You deserve it!

Frequently Asked Questions

How long can I keep my fresh pork in the refrigerator?

Sealed, prepacked fresh pork cuts can be kept in the refrigerator 2 to 4 days; sealed ground pork will keep in the refrigerator for 1 to 2 days. If you do plan on keeping the raw, fresh pork longer than 2 to 3 days before cooking it, store it well-wrapped in the freezer.

What length of time can I keep pork in the freezer?

Generally, fresh cuts of pork, like roasts, chops and tenderloin can be kept well-wrapped in the freezer up to 6 months. Well-wrapped ground pork can be kept for about 3 months in the freezer.

How do I properly wrap my fresh pork to keep it in the freezer?
Follow these steps to help keep your pork fresh in the freezer

• Use one of these freezer wrap materials: specially-coated freezer paper (place the waxed side against the meat); heavy-duty aluminum foil; heavy-duty polyethylene film; heavy-duty plastic bags.
• Re-wrap pork in convenient portions: leave roasts whole, place chops in meal-size packages, shape ground pork into patties. Put a double layer of waxed paper between chops and patties.
• Cover sharp bones with extra paper so the bones do not pierce the wrapping.
• Wrap the meat tightly, pressing as much air out of the package as possible.
• Label with the name of the pork cut and date.
• Freeze at 0 degrees F or lower.

How long can I store ham or other smoked products in the refrigerator?

Whole smoked ham and whole ham slices can be stored in the refrigerator for 3 to 4 days or the use by date on the label. Smoked sausages, hot dogs, bacon and other luncheon meats can be kept for up to 7 days.

What about freezing ham?

The National Pork Board does not encourage freezing cooked ham, since it affects the quality and mouth-feel of the meat. However, leftover ham for use in soups or casseroles can be cut up into slices or cubed and stored in the freezer for 2 to 3 months.

I have leftovers from a big roast, how long can I keep them?

Leftovers should be placed in the refrigerator within 1 to 2 hours of serving. Store cooked leftovers in the coldest part of the refrigerator for 4 to 5 days. Well-wrapped leftovers can be kept in the freezer for up to 3 months.

Source: National Pork Board

TheOtherWhiteMeat.com Discover everything you need to know (and love) about the world's favorite meat, but whatever you do - Don't be blah.

Tangy Maple-Marinated Pork Chops with Stone Fruit Salsa

Makes 4 servings

Ingredients:

4 pork chops (1 1/2-inches thick, bone-in or America's Cut boneless)

Marinade:

1/4 cup maple syrup
1/4 cup balsamic vinegar
1/2 teaspoon coarse-ground pepper

Preparation:

Place pork chops in resealable plastic bag. In a 1-cup glass measure, stir together maple syrup, vinegar and pepper. Pour over pork in bag, seal bag. Refrigerate for 2 hours.

When ready to cook, preheat grill to 400 to 450 degrees F. Remove chops from bag and discard marinade. Spray chops lightly with cooking spray, place on hot grill. Cook for 7 minutes per side or until internal temperature reaches 160 degrees F using an instant-read thermometer. Remove from grill, cover with foil and let rest for 5 minutes.

Serve with Grilled Stone Fruit Salsa.

Grilled Stone Fruit Salsa

Ingredients:

4 to 5 fresh peaches or plums (or any mixture of additional stone fruits such as nectarines, apricots or cherries, to yield 2 cups total chopped fruit, as directed below)
2 tablespoons maple syrup
2 tablespoons balsamic vinegar
1 jalapeño pepper, membranes and seeds removed, halved
salt and pepper

Preparation:

Wash and halve fruit. Remove the pits, place fruit in bowl. Pour maple syrup and balsamic vinegar over fruit, toss gently to coat. Allow to marinate at room temperature for 2 hours. Reserving maple-balsamic mixture, place fruit and jalapeño pepper on grill, cut side down.

Grill over direct medium-high heat for 10 to 12 minutes, turning halfway through. Remove fruit and pepper from grill and place back into reserved marinade, cube fruit into 1-inch cubes or quarters. Peel dark skin from jalapeño pepper (if desired); finely chop. Toss with fruit and marinade to combine. Season to taste with salt and pepper. Serve with Tangy Maple-Marinated Pork Chops.

Serving Suggestions:

Topping chops with a mélange of grilled stone fruits is a fantastic way to incorporate some of the season's best produce into an unexpected pork condiment. The sweetness of grilled cherries, plums, apricots, peaches and nectarines is offset by the fiery tang of balsamic vinegar and grilled jalapeño peppers.

Source: National Pork Board

More FAQs

Can I brown my fresh pork this morning, put it the refrigerator and finish cooking it tonight?

Never brown or partially cook any meat.

Is it safe to eat leftover food that was left out on the counter to cool at dinnertime, then forgotten until morning?

No. Bacteria grow most rapidly in the range of temperatures between 40 and 140 degrees F, some doubling in number in as little as 20 minutes. Some types will produce toxins that are not destroyed by cooking.

Pathogenic bacteria do not generally affect the taste, smell, or appearance of a food. In other words, one cannot tell that a food has been mishandled or is dangerous to eat. If a food has been left in the "Danger Zone" - between 40 and 140 degrees F - for more than 2 hours, discard it, even though it may look and smell good. Never taste a food to see if it is spoiled. It is always best to use the rule of "When in doubt, throw it out."

What is the best way to thaw frozen pork?
The best way to defrost pork is in the refrigerator in its original wrapping.

Follow these guidelines for defrosting pork in the refrigerator:

• Small roast will take 3 to 5 hours per pound
• Large roast will take 4 to 7 hours per pound
• Chop, 1 inch thick will take 12 to 14 hours
• Ground pork needs to be estimated by package thickness

Can I use my microwave to defrost pork?

Follow the microwave manufacture's guidelines for defrosting meat. Cook meat immediately after microwave thawing.

My roast isn't thawed completely, but I need to get my meal started. Can I still cook it?

It is safe to cook frozen or partially-frozen pork in the oven, on the stove or grill without defrosting it first; the cooking time may be about 50 percent longer. Use a meat thermometer to check for doneness. It is best if frozen pork roasts are cooked at an oven temperature of 325 degrees F. Do not cook frozen pork in a slow cooker.

Can pork be refrozen if it has thawed?

According to the USDA, once food is thawed in the refrigerator, it is safe to refreeze it without cooking, although there may be a loss of quality due to the moisture lost through defrosting. After cooking raw foods which were previously frozen, it is safe to freeze the cooked foods.

Source: National Pork Board

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Chili Rubbed Pork Tenderloin With Apricot Ginger Glaze

Makes 8 servings

Ingredients:

2 pork tenderloins (about 2 pounds total), trimmed

Spice Rub:

1 tablespoon chili power
1 tablespoon garlic powder
1/2 tablespoon sugar
1 teaspoon salt
1/2 teaspoon ground black pepper

Glaze:

1 1/2 cups apricot preserves
1/2 cup barbecue sauce
1 teaspoon grated ginger
1/2 teaspoon garlic powder
1/2 teaspoon hot sauce
1 tablespoon chopped cilantro
juice of 1 lime

Preparation:

Place chili powder, garlic powder, sugar, salt and pepper in a jar, shake to blend. Rub spice mixture onto pork tenderloins. Cover tenderloins and refrigerate for 2 to 24 hours.

Prior to grilling, melt apricot preserves in saucepan over medium heat. Remove pan from the heat and stir in remaining glaze ingredients. Place half of the glaze in a serving bowl and hold for service.

Prepare grill at medium-high heat. Grill pork tenderloins for 15 to 20 minutes, or until the internal temperature of the pork reaches 160 degrees F on an instant-read thermometer.

When approximately 4 minutes of cook time remains, brush the pork tenderloins with the apricot glaze remaining in the pan. Cook for 2 minutes, turn the pork tenderloins and brush glaze on other side. Cook for an additional 2 minutes. Remove pork from the grill and let set for about 5 minutes before slicing. Serve with reserved glaze.

Serving Suggestions:

Prepare the dry rub in advance and store in a cool dry place in an airtight container. The apricot glaze can also be made ahead of time and refrigerated until your are ready to use. Serve this flavorful dish with slaw with vinaigrette, grilled potatoes and seasonal fresh fruit.

Source: National Pork Board