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Advice From My Butcher 
Top6 Pork Cuts You’re Sure to Love
Tenderloin, ribs, roast...
Learn all about the most popular cuts of pork and the best ways to cook them.
6 pork cuts
you're sure to love
Browse six cuts to learn about each one
1. Pork tenderloin
Medium rare
With its fine grain, the tenderloin is one of the most succulent cuts of pork. Lean and tasty, it’s also easy to prepare!
First sear each side of the tenderloin in a pan, then finish by baking at 350°F (180°C) for about 10 minutes. Let the meat stand for about 5 minutes so it’s tender and juicy.
Remove the white membrane that covers the cutlet, as it becomes tough when cooked. Simply pierce with a knife, pull, and then slide the knife under the tissue.
2. Pork loin roast
Medium rareLess lean than other cuts, the loin roast is covered with a thin layer of fat that preserves the tenderness of the meat during cooking.
After searing the roast in a pan, finish by baking at 350°F (180°C) for about 35 minutes, or until the thermometer reads 131°F (55°C) if you want medium rare.
If you’re into mixing it up, you can spice up the meat with garlic cloves or fill it up with a fruit stuffing.
3. Pork shank
Well doneCovered with a rather thick rind, the pork shank has a central bone that adds a lot of flavour to the meat. The flesh is firm, slightly gelatinous and very tasty.
The pork shank should be braised or simmered for a long time at low temperature as this cut of meat needs moisture to soften. Avoid boiling, which could harden the meat.
Why not opt for the slow cooker? The flesh will be very flavourful and will easily separate with a fork!
4. Rack of pork
Medium rareWith the ends of the pork ribs exposed, this cut always impresses with its restaurant-like presentation. Once cooked, the meat will be darker but really tender and delicious!
Cook the pork in the oven at a temperature of 160°F (70°C), then allow to stand for 10 to 15 minutes.
Do not remove the thin layer of fat that covers the loin to preserve the tenderness of the meat during cooking. Serve with a mushroom or cream sauce.
5. Blade roast
Well doneA slightly tougher cut, the blade roast is filled with collagen that requires longer cooking in order to tenderize. This makes the meat soft, tender and tasty. Perfect for pulled pork!
Brown the meat on all sides in order to caramelize its juices and then bake at 350°F (180°C) until the meat flakes off easily with a fork.
For a braised meat that’s tender and juicy, cover with liquid but without adding too much—about ¾ of the thickness of the meat.
6. Spareribs
Well doneNo one can resist classic spareribs! The flesh contains collagen which melts during cooking, effectively tenderizing the meat. There will be finger licking involved!
For cooking in the oven, it’s best to cook slowly in the sauce and cover with aluminum foil to preserve the moisture and maximize the tenderness of the meat.
For juicy ribs, boil for 30 to 45 minutes and then grill for 5 to 6 minutes on each side, on the barbecue or under the broiler, basting frequently with sauce.
Expert-Tip
Unlike beef, you can’t trust the colour of the juices to determine when pork is cooked. The thermometer is your best friend! Take the meat out about 5°F before the desired temperature is reached and leave it on foil for optimal tenderness.
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