Essentials Today's Pig Farmerstoday's Arepig Usingfarmers Less Are Land, Using Water Less Andland, Energy

PORK Essentials Today's pig farmersToday's arepig usingfarmers less are land, using water less andland, energy. water Thatand energy.also means That aalso reduced means carbon a reduced carbon footprint. Fromfootprint. 1960 toFrom 2015, 1960 on-farm to 2015, improvements on-farm improvements in nutrition, geneticsin nutrition, and genetics pig care and have pig care have made a positivemade difference. a positive difference. ImprovementsImprovements Per Pound Per of PorkPound Produced of Pork Produced Pounds of porkPounds raised of by pork farmers raised by farmers (from 1960 (fromto 2015) 1960 to 2015) % % 2009 7.7 7.7 2009 LESS LESS % % Carbon Carbon 7.0 7.0 1959 195922.8B 22.8B U.S. PIG FARMERSU.S. PIG FARMERS LESS LESS 12.1B 12.1B LBS. OF PORKLBS. OF PORK are feeding moreare feeding people more people Energy Energy LBS. OF PORKLBS. OF PORK than ever before.than ever before. 25.1% 25.1% 75.9% 75.9% LESS LESS LESS LESS Today’s on-farmToday’s efﬁciency on-farm means efﬁciency that pound means for that pound pound for pound Water Water Land Land of pork, farmersof pork, are nowfarmers using are far now fewer using of ourfar fewerearth’s of our earth’s precious resourcesprecious than resources they were than in they1960. were in 1960. Data Source: A RetrospectiveData Source: AssessmentA Retrospective of U.S. Assessment Pork Production: of U.S. Pork Production: 1960 to 2015, Univ.1960 of toArkansas, 2015, Univ. National of Arkansas, Pork Board, National 2018. Pork Board, 2018. 1.02g 2.98g Pork Tenderloin 0.86g 3.03g Skinless Chicken Breast 1.15g 3.71g Sirloin Pork Chop 1.52g 4.51g Sirloin Pork Roast 1.77g 5.17g New York Pork Chop Saturated Fat 1.77g 5.27g Total Fat Ground Pork, 96% lean 1.64g 5.34g New York pork roast 1.83g 6.20g Porterhouse chop 2.17g 7.10g Ribeye pork chop 2.58g 9.25g Skinless chicken thigh

1.02g 2.98g Pork Tenderloin 0.86g 3.03g Grilling Pork Medium-Rare Skinless Chicken Breast 145-150°F 1.15g 3.71g Grill for 8-9 min. Sirloin Pork Chop

1.52g 4.51g Sirloin Pork Roast Medium 1.77g 5.17g The National Pork Board 150-155°F New York Pork Chop Saturated Fat recommends cooking pork chops, Grill for 9-10 min. 1.77g 5.27g Total Fat loin roasts and tenderloins to an Ground Pork, 96% lean Based on 3-oz. cooked servings internal temperature between Medium-Well 1.64g 5.34g (roasted or broiled), visible fat 145°F and 160°F, followed by a 155-160°F New York pork roast and skin trimmed after cooking. 3-minute rest. Grill for 10-11 min. 1.83g 6.20g Reference: U.S. Department of Porterhouse chop Agriculture, Agriculture Research Well 2.17g 7.10g Service, 2012. Lean: Less than 10g Grilling times are based on a 3/4-1 Ribeye pork chop total fat, 4.5g saturated fat and 95mg inch thick pork chop, turning once 160°F Grill for 11-12 min. 2.58g 9.25g cholesterol per serving. Extra Lean: halfway through, and letting rest for Skinless chicken thigh Less than 5g total fat, 2g saturated 3 minutes after cooking. fat and 95mg cholesterol per serving.

Based on 3-ounce cooked servings (roasted or broiled), visible fat and skin trimmed after cooking. Reference: U.S. Department of Agriculture, Agriculture Research Service, 2012. Lean: Less than 10 grams total fat, 4.5 grams saturated fat and 95 milligrams cholesterol per serving. Extra Lean: Less than 5 grams total fat, 2 grams saturated fat and 95 milligrams cholesterol per serving. American Pride Pork Chops Servings: 4 | 15 Minutes 4 bone-in ribeye pork chops (1-inch thick) 2 tsp. brown sugar 11/2 tsp. coarse salt Tips For grilling, sear 1/2 tsp. black pepper, coarsely ground chops on each side for 1/2 tsp. allspice a couple minutes with high heat, then return to a medium 1/4 tsp. dried thyme leaves heat to finish cooking. Combine the brown sugar, salt, pepper, allspice and thyme leaves Tired of hamburgers? Try thin in a small bowl. Rub both sides of pork chops with herb mixture. Let or medium-cut boneless stand 15-30 min. Discard any remaining herb mixture. chops for a delicious sandwich. Prepare a medium-hot fire in grill. Pat pork chops dry while being careful not American Pride to remove the rub. Grill chops, over direct heat, turning once, to medium rare Pork Chops doneness about 4-5 min. per side or until the internal temperature reaches 145°F, Servings: 4 | 15 Minutes followed by a 3-min. rest time. 3 lbs. boneless pork loin roast 2 Tbsp. black pepper, cracked 2 Tbsp. parmesan cheese, grated Tips The most important 2 tsp. dried basil cooking tip for pork loin is don’t overdo it. Pork loin is lean 2 tsp. dried rosemary and can dry out when overcooked. 2 tsp. dried thyme Cook loin roasts to 145°F as the final end point temperature. Allow large cuts— 1/4 tsp. garlic powder like roasts—to rest for 10 min. before carving. Resting meat allows the juices, 1/4 tsp. salt which are driven to the surface of the meat during cooking, Pat pork dry with paper towel. In small bowl, combine all rub ingredients to redistribute evenly well and apply to all surfaces of the pork roast. Place roast in a shallow pan throughout. and roast in a 350°F. oven for 1 hour (20 min. per pound), until internal temperature on a meat thermometer reads 145°F. Remove roast from oven; let rest about 10 min. before slicing to serve. Honey-Mustard Tenderloin Servings: 4 | 35 Minutes 1 lb. pork tenderloin 4 Tbsp. honey 2 Tbsp. cider vinegar Tip 2 Tbsp. brown sugar Because the tenderloin 1 Tbsp. Dijon-style mustard is such a lean meat, it can dry out quickly at higher temperatures. Consider using 145°F as your final end-point Combine all ingredients but tenderloin; coat tenderloin well temperature to ensure a juicy, with sauce. flavorful eating experience.

Roast in 450°F oven for 20-27 min., basting occasionally, until meat thermometer registers 145°F, followed by a 3-min. rest time. Honey-Mustard Slice thinly to serve. Tenderloin Servings: 4 | 35 Minutes Perfect Pulled PorkServings: 16 | 6 Hours 5 lbs. boneless blade pork roast 1 tsp. garlic powder 11/2 tsp. smoked paprika 1/2 tsp. salt Tips 2 tsp. black pepper 1 cup water Leftover pulled pork can be added 1 tsp. cayenne Soft sandwich buns to salads, nachos, mac & 1 tsp. dried thyme cheese, and more. Or freeze leftovers for future use. Because pork shoulder is heavily marbled, it should be cooked Combine all the seasonings in a small bowl and rub evenly over low and slow and is ready roast. Place meat in a 6-quart slow cooker. Add water. Cover and when it is fork-tender cook on LOW for 6-8 hours or HIGH for 4-5 hours or until pork is very tender. (about 170°F).

Perfect Remove pork to a large cutting board or platter and let rest for 10-15 min. Pull, slice or chop to serve. Serve in buns with barbecue sauce. Pulled Pork Servings: 16 | 6 Hours Thickness/ Final Internal Total Cook Cut Cooking Today’s Pork Weight Temp.* Time Pork Basics

Sautéing with a small amount of oil over 3 Chops /4 inch 145-160° 8-12 min. Pork Chops: loin medium-high heat in an uncovered pan Pork Tenderloin: loin

3 Pork Ribs: loin, side Chops /4 inch 145-160° 8–12 min. Loin Grilling over direct heat OR 1 Thick Chop 1 /2 inches 145-160° 20–21 min. Shoulder Broiling 4 inches from heat Kabobs 1-inch cubes To tender 8-10 min. Leg Picnic Side Shoulder Braising with a small amount of liquid over 1 Chops /4 – 1 inch 145-160° 6–10 min. low heat in a tightly covered pan

Loin Roast* 2 lbs. 145-160° 20–26 min./lb. Grilling/Barbecuing over indirect heat Blade (shoulder) roast 3-5 lbs. To Tender 45-75 min/lb.

Roasting in an uncovered, shallow pan at 350°F. Loin Roast* 2 – 5 lbs. 145-160° 26-28 min./lb. Ground Pork: any part *Note: For easier slicing and to let the pork juices redistribute throughout the meat, let pork rest for 3 minutes. Pork Roasts: loin, Remove larger cuts, such as roasts, from the oven or grill and let them stand for a total of 10 minutes before serving. leg or shoulder Ham: leg For more pork cooking survival tips and recipes, visit pork.org/cooking