However, indirect heat (like from an oven) will take a longer time to cook your pork - usually about 20 minutes per pound. Since direct heat (like a hot pan) cooks the outside of your meat much quicker than it cooks the inside, you'll generally only need to cook for a minute or two per side to give your entire piece of meat a good searing.Indirect heat from an oven or a closed grill, however, gradually cooks the entire piece of meat, leading to a tender, evenly-cooked final product. While searing is great for giving your pork a delicious exterior "crust", using direct heat to cook your pork completely can easily lead to a tough, over-cooked piece of meat. The indirect heat is vital to keeping your pork tender and juicy.For instance, you might sear your pork in a hot pan on the stove (or on the grill), then transfer your pork to the oven (or move it to a cooler area of the grill and close the lid) for the rest of its cooking time. For instance, with thin cuts of pork like pork chops or sirloin cutlets, you may want to quickly cook the meat with high surface heat to give it a crisp, savory exterior, then transfer the pork to less-intense dry heat to finish cooking it. When it comes to cooking pork, a wide variety of cooking methods can give juicy, tender results as long as they're carried out properly.
#Recipe for marinating pork full#
For instance, pork chops usually require about 12 hours to a full day, whole pork loin roasts can require several days of brining, and tenderloin can be ready in as few as six hours. Depending on the type of pork you're cooking, optimal brining times will vary.Add your pork to the bowl, cover, and refrigerate until you begin cooking. For a great brine recipe, combine 1 gallon (3.8 L) water, 3/4 cup salt, 3/4 cup sugar, and black pepper to taste in a large bowl and stir to dissolve (heating the water in a pot can speed up the dissolving process).Because brining can give the pork a salty taste, generally, you'll want to avoid applying too much salt when eating your pork or applying a salty dry rub after brining.
Brines always contain salt and water, but can also include other ingredients for added flavor like apple cider, brown sugar, rosemary, and thyme.
Brining involves soaking your meat in salt water to increase the tenderness and moistness of the final dish.
Brining is a technique similar to marinating that is especially well-suited to lean cuts of pork (like loin chops). X Research source However, it's important to remember that in high doses, these enzymes can work too well, producing mushy meat.īrine the pork. For instance, pineapple, which contains the enzyme bromelain, and papaya, which contains the enzyme papain, are both excellent tenderizing ingredients. Tenderizing enzymes can be found in the juices of several fruits.X Research source To avoid the toughening effect that can occur with strongly acidic marinades, you may want to use an acidic dairy product instead - yogurt and buttermilk are only mildly acidic and make great marinade bases for juicy, delicious pork chops. For instance, it's not uncommon to see red wine paired with soy sauce and other ingredients (like brown sugar) as a pork marinade. Acids like citrus juices, vinegars, and wines are common in many pork marinade recipes.However, using too much of either of these substances is a bad idea - too much acid can actually make meat tougher by denaturing its proteins and too much tenderizing enzyme can make meat mushy. Both of these types of chemicals break down the tightly coiled proteins in meat on the molecular level. However, not all marinades are created equal - to tenderize pork, your marinade needs to contain either an acid or a tenderizing enzyme. Marinades are a great way to both add flavor to meat and make it more tender.
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