Yes. Usually, bone-in pork cooks more rapidly than boneless, as the bone helps conduct heat to the inside of the cut. However, recipes can be prepared exactly the same for bone-in or boneless cuts.

The USDA recommends cooking pork to an internal temperature of 145° F, then allowing the pork to rest for a minimum of 3 minutes. Since pork continues to cook internally even after being removed from heat, adequate resting time helps ensure doneness and allows juices to redistribute for a juicier eating experience. Because 145° F may not be the ideal cooking temperature for every cut, be sure to check the pork doneness chart to find your cut′s optimal cooking temperature.

Always use a meat thermometer, and be sure the internal temperature has reached 145° F. Once removed from heat, let rest for at least 3 minutes before serving.

Always refer to the use-by/freeze-by date indicated on the packaging. Unopened, you can store pork in its original packaging for up to 2 weeks, or until the use-by/freeze-by date. After that date, the pork will need to be cooked or placed in the freezer for future use. When freezing, the National Pork Board recommends wrapping the package in heavy-duty aluminum foil or placing it in a plastic freezer bag. Properly wrapped, fresh cuts of pork can remain frozen for up to 6 months, and ground pork for up to 3 months.

Cooking time will vary depending on the size of the cut and cooking method used. However, a good rule of thumb is to roast larger cuts for 4 to 8 hours on a low setting, or 2 to 4 hours on a high setting, depending on the size of the cut. By using a meat thermometer to verify the internal temperature reaches 145° F, you′ll always know when it′s done. Use the chart to ensure pork is cooked to a safe internal temperature before eating.

According to the National Pork Board, sealed packages of 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 to keep the raw, fresh pork longer than 2 to 3 days before cooking it, store it well-wrapped in the freezer. Always refer to the use-by/freeze-by date that is indicated on the packaging.

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

Absolutely! The National Pork Board says that unopened packages of fresh pork can be refrigerated for 2 to 4 days and frozen for 4 to 6 months. Ground pork can be refrigerated for 1 to 2 days and frozen for up to 3 months. However, if freezing pork for more than two weeks, the National Pork Board recommends wrapping the package in heavy-duty aluminum foil or placing in plastic freezer bags.

The National Pork Board recommends following these steps to help assure your Tender Choice pork is frozen and stored properly:

• 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 or heavy-duty plastic bags.

• Re-wrap the 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.

• Freeze at 0° F or lower.

According to the National Pork Board, the best way to thaw frozen pork is in the refrigerator in its original wrapping. For a large roast, thaw for 4 to 7 hours; for a small roast, thaw for 3 to 5 hours. For pork chops, thaw for 12 to 14 hours, and for ground pork, simply estimate based on package thickness. You may also defrost pork in the microwave. Simply follow your manufacturer′s guidelines for defrosting meat, and be sure to cook the pork immediately after thawing.

Pork can be prepared by grilling, broiling, sautéing, panbroiling, roasting or smoking, depending on the type of cut and the preferences of the cook. With Tender Choice^® Pork, you′re guaranteed tender, juicy and delicious results no matter what method you choose.

There are two basic methods for cooking meats: dry heat and moist heat. Generally, dry heat methods are best applied to naturally tender cuts of meat. Moist heat methods tenderize less-tender cuts. (For more information, see Dry Heat Methods and Moist Heat Methods, in the questions below.)

Dry heat cooking methods include:

• Grilling: There are two ways to grill pork based on the size of the cut:
  • Direct heat, where food is placed directly over the heat source, is ideal for small cuts like kabobs, tenderloin and chops.
  • Indirect heat, where food is placed on the grill rack away from the coals or gas burners, is perfect for large cuts like loin roasts, ribs, shoulder and fresh ham.
• Broiling: Effective for small cuts such as chops, tenderloin, kabobs and pork patties. Simply broil until the pork is brown on one side, then turn and broil the other side until brown.
• Sautéing: Another good method for small pork cuts such as medallions, ground patties, chops, cutlets and strips. Simply heat pork with a small amount of oil over medium-high heat, and cook uncovered, turning occasionally.
• Pan-broiling: Can be used for chops, tenderloin medallions, ham slices, bacon and ground pork patties. Just cook pork uncovered in a hot skillet over medium-high heat, turning occasionally until evenly browned on both sides.
• Roasting: Perfect for large pork cuts – loin roasts, tenderloin, shoulder roasts and ham. Preheat your oven to 325° to 350° F (for pork tenderloin, roast at 450° F) and cook in a shallow roasting pan until reaching an internal temperature of approximately 155° F for medium doneness. Allow it to “rest” for 10 to 15 minutes before slicing to allow juices to redistribute. Internal temperature will rise approximately another 5° F.
• Smoking: For serious barbecue flavor, infused with a signature, smoky flavor, smoking pork is the way to go. Cooking and smoking times can vary by cut, but as a general rule, “low and slow” is best. Pork ribs are a classic, and pork shoulder butt makes the best pulled pork.

Moist heat cooking methods include:

• Stewing: Ideal for smaller pieces of less-tender cuts, such as ribs and pork cubes. Brown meat on all sides in a large, heavy skillet with a small amount of oil. Add a small amount of water, cover the pan and simmer over low heat or in the oven at 275° to 300° F
• Braising: Generally done for large or small cuts, but traditionally less-tender cuts. Brown meat on all sides in a small amount of oil in a large, heavy pan. After covering meat with desired liquids, cover the pan and simmer on low heat or at 275° to 300° F for 1 to 3 hours in your oven, until tender.

You bet! In fact, a study conducted by the USDA revealed that six common cuts of fresh pork are, on average, about 16% lower in total fat and 27% lower in saturated fat than they were 15 years ago. The study found a 3-ounce serving of pork tenderloin contains only 2.98 grams of fat, compared to the 3.03 grams of fat found in a 3-ounce serving of skinless chicken breast. Pork is also a great source of protein, which is critical for building and repairing body tissues and producing antibodies that fight off infection and provides many of the essential vitamins recommended for a healthy diet.

Some of the leanest cuts of pork include tenderloin, boneless top loin chop, top loin roast, center loin chop, sirloin roast and rib chop.

Information courtesy of the National Pork Board

View Cuts

The Tender Sure^™ Guarantee is our promise that every time you prepare Tender Choice^® Pork, you′ll enjoy a tender, juicy and flavorful experience.

Absolutely. In fact, the treatment of our animals is a priority, as we understand that the best pork comes from calm, comfortable and well-cared-for animals. We abide by all federal animal handling standards and constantly monitor our performance – and the performance of our suppliers and transporters – to ensure that every animal is treated well throughout our supply chain.

Tender Choice^® pork is available through several grocery retailers across the country. Because we can′t guarantee availability in all areas, you can use our store locator to see if a nearby retailer carries our product. Search by ZIP code and state or city and state.