Pork mythbuster - meat can be cooked to medium

Pork myth-buster - meat can be cooked to medium. Pork tenderloin stuffed with California walnuts and apricots with maple glaze. Courtesy/www.walnuts.org

Well the time has come to defeat that image of pork once and for all. Pork, with the exception of ground pork and sausage, can be cooked to medium (160 F) and still be pink inside.

So why did our mothers cook pork to death?

According to putporkonyourfork.com, in the past it was recommended pork be cooked to well-done because of the risk of trichinosis, a parasite that enters the body when meat containing the larvae is eaten. The illness causes tissue damage, according to www.medicinenet.com

With improved food safety knowledge and better production methods in Canada, trichinosis is no longer a risk in Canadian pork.

In addition to adding a different type of meat to your diet, lean protein, such as pork tenderloin, chops, pork steaks, pork roasts, pork leg or ham and pork cutlets, helps to stabilize blood sugar, increases the feelings of fullness after eating and maintains lean muscle mass even if losing body weight.

The fat in pork is tran-fat free and mostly mono and polyunsaturated.

And how about the swine flu?

The pork people said research confirmed that pork, even from swine inoculated with the influenza virus, is not a carrier of the virus and remains safe to eat.

For everything pork, visit http://www.putporkonyourfork.com

Pork tenderloin stuffed with California walnuts and apricots with maple glaze

Sweet apricots and maple syrup are paired up with the delicate taste of walnuts in this delicious pork tenderloin recipe. Serve with garlic mashed potatoes and steamed vegetables for an impressive meal for family and friends.

1 1/2 lb pork tenderloin

2 cups fresh whole wheat bread crumbs

1/2 cup chicken stock

3/4 cup chopped California walnuts

1/2 cup chopped dried apricots

1/2 tsp cinnamon

1 tsp salt

3 green onions, white parts only, chopped

2 tbsp finely chopped parsley

salt and pepper, to taste

2 tbsp canola oil

1/4 cup chicken stock

1/4 cup apple cider

1/4 cup maple syrup

2 tbsp whipping cream

In dry skillet, toast walnuts over medium-high heat for one to two minutes or until lightly browned.

Place pork on cutting board covered with plastic wrap. Use sharp knife to cut meat almost in half lengthwise, keeping knife parallel to cutting board, and stopping within 1/2 inch of opposite side. Open meat like a book. Cover with another sheet of plastic wrap. Use mallet to flatten meat to 1/2 inch. Remove plastic wrap.

In large bowl, combine bread crumbs with chicken stock. Let stand for five minutes then stir in walnuts, apricots, cinnamon, salt, green onions and parsley. Mix well. Spread stuffing mixture evenly over pork. Roll up meat lengthwise and tie in several places with kitchen twine. Season with salt and pepper.

In a large, oven-proof skillet, heat oil over medium-high heat. Add pork and brown on all sides, about five to seven minutes. Transfer skillet to 400 F oven and roast for 15 to 20 minutes or until meat is cooked through and thermometer reads 155 F. Transfer to clean cutting board and tent with foil.

Let rest five minutes.

Maple glaze:

In same skillet bring 1/4 cup chicken stock, apple cider and maple syrup to boil over high heat. Boil until reduced by half. Stir in cream and cook for one to two minutes. To serve, slice pork into 1/2-inch-thick pieces and drizzle with glaze.

Tip : If you don't have a mallet to flatten the meat, use a rolling pin instead.

~ Recipe courtesy of walnuts.org

Barbecued Asian pork tenderloins

Serves: 4 to 6

Cooking time: 20 minutes

Preparation time: 10 minutes

1/4 cup soya sauce

1/4 cup honey

3 tbsp fresh lime juice

2 tbsp vegetable oil

1 tbsp minced garlic

1 tbsp grated ginger

2 tsp ground cumin

1 tsp ground black pepper

2 Canadian pork tenderloins

Combine all ingredients except the pork tenderloin to make a marinade.

Divide marinade in half: put one half in a small, non-metal container with the pork, cover and refrigerate for about four hours.

Heat barbecue to hot. Grill pork over high heat, basting with the other half of the marinade. Turn and baste pork tenderloins frequently. Continue grilling until the pork is nicely browned and internal temperature reaches 155 F to 160 F with a meat thermometer (about 20 minutes).

Do not overcook.

Allow pork to rest for about 10 minutes. Slice diagonally and serve.

Polynesian pork chops

1 tbsp vegetable oil

4 boneless pork chops about 3/4-inch thick

1 medium onion, chopped

1 can of condensed cream of celery soup

1 can pineapple pieces, drained

2 tbsp soya sauce

1 tbsp honey

1 tsp garlic powder

4 cups hot cooked rice

Heat oil at medium-high skillet.

Add pork chops and cook unit browned. Reduce heat to medium. Add onion and cook until tender.

Add mixture of soup, pineapple, soya sauce, honey and garlic powder to skillet. Heat to a boil, stirring often. Reduce heat to low.

Simmer covered until pork chops are tender, about 15 minutes, stirring occasionally.

Serve with rice and garnish with green onion if desired.

Polynesian pepper pork chops: Prepare as above, adding 1/2 cup red pepper strips and one cup sliced water chestnuts for simmer time.

Polynesian chicken: Replace pork chops with four boneless, skinless chicken breast halves. Replace celery soup with cream of mushrooms soup. Stir in 1/2 cup plain yogurt and 2 tbsp unsweetened coconut for last five minutes of simmer time.

~ Recipe courtesy of Campbell's Soup