Cooking Time

• To avoid contracting diseases or parasites, namely trichinosis, pork must be cooked to an internal temperature of 160 F. The best way to measure the meat's temperature is by using a probe thermometer. The meat may appear slightly pink; it is of no concern as long as the meat is cooked at the proper internal temperature.
  
  

Choosing a Cut

• The cut of pork will dictate how long it will take to cook. Roasts, ribs, shoulder, hocks, shank, and rump are generally larger cuts of pork and benefit from being roasted or braised in a liquid. Bacon, sausage, ground or cubed pork, cutlets and chops can be cooked in a shorter amount of time by grilling, broiling or pan-frying.
  
  

Flavorings

• Marinades are an excellent way to impart both flavor and tenderness to pork. The two basic ingredients of a marinade are oil and acid, such as vinegar or citrus juice, but experimenting with the addition of herbs and spices creates distinct flavors to suite your taste. Rubs are another popular method of enhancing pork's flavor; dried herbs and spices are combined and rubbed onto the meat before cooking.
  
  

Basic Recipes

• Olive oil, balsamic vinegar, apricot preserves and basil create a simple, yet elegant, marinade. For a delicious dry rub, combine granulated garlic and onion, paprika, chili powder, dry mustard, brown sugar and salt. For a beautiful presentation, stuff a pork chop or tenderloin medallion with sage, chopped apples and bacon.