Quality Pork Products & More!

The pork industry has responded to the consumer’s desire for lean pork products. Through efforts in feeding and management practices by pork producers, six of the most common cuts of pork are 16% leaner than 15 years ago.

Its amazing: Today’s pork tenderloin is just as lean as a skinless chicken breast.

Also, pork packs nutrients in every lean serving. A 3-ounce portion of pork tenderloin, for example, is an “excellent” source of protein, thiamin, vitamin B6, phosphorous and niacin, and a “good” source of potassium, riboflavin and zinc, yet contributes only 6% of calories to a 2,000 calorie diet.

The most important cooking tip for pork is don't overdo it. Years ago, people believed you had to serve pork well done in order for it to be safe to eat. So the pork of yesterday often tasted dry and looked leathery.

Whenever possible, use a thermometer to test for doneness. Cook larger cuts of pork to 150 degrees F; remove from the oven or grill and allow to set for 10 minutes before slicing. The temperature of the roast will continue to rise to 160 degrees F and the pork juices will redistribute throughout the roast before slicing.

Boneless cuts of pork should be cooked to an internal doneness of 160 degrees F. and may still have a faint blush of pink in the center. Cuts with the bone in will appear slightly pinker near the bone when they're cooked to 160 degrees F., but are ready to serve. Pork should be juicy, but the juices should run clear.

Every day on farms across America pork producers demonstrate their dedication to producing safe, nutritious pork products for a hungry world. We’re proud of the fact that generations of responsible production and commitment to continuous improvement have resulted in the U.S. pork industry producing the highest quality, safest pork in the world.

Producers and others throughout the pork production chain take their roles seriously. No one has more on the line when it comes to responsible and ethical practices than we do. And we believe it is the responsibility of each and every one of us to demonstrate our commitment.