6 Pork Cuts You’re Sure to Love

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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

1 2 3 4 5 6

Browse six cuts to learn about each one

1. Pork tenderloin

Medium rare

Features

With its fine grain, the tenderloin is one of the most succulent cuts of pork. Lean and tasty, it’s also easy to prepare!

Cooking

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.

Tip

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.

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2. Pork loin roast

Medium rare

Features

Less lean than other cuts, the loin roast is covered with a thin layer of fat that preserves the tenderness of the meat during cooking.

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.

Tip

If you’re into mixing it up, you can spice up the meat with garlic cloves or fill it up with a fruit stuffing.

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3. Pork shank

Well done

Features

Covered 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.

Cooking

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.

Tip

Why not opt for the slow cooker? The flesh will be very flavourful and will easily separate with a fork!

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4. Rack of pork

Medium rare

Features

With 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!

Cooking

Cook the pork in the oven at a temperature of 160°F (70°C), then allow to stand for 10 to 15 minutes.

Tip

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.

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5. Blade roast

Well done

Features

A 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!

Cooking

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.

Tip

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.

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6. Spareribs

Well done

Features

No one can resist classic spareribs! The flesh contains collagen which melts during cooking, effectively tenderizing the meat. There will be finger licking involved!

Cooking

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.

Tip

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.

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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.