Pork cures menu blues, adds variety to entree items

Nation's Restaurant News, August 18, 1997 by Kathy Blake

Overall, chefs report that pork is leaner than ever before, and, based on sales, their customers obviously have gotten that message. "Now we just have to convince people to not overcook Pork," Huckaby says. "There hasn't been a case of trichinosis in pork in 40 years; there's no reason to cremate it."

To be sure pork stays moist, Huckaby recommends cooking a roast to 130 degrees F since the internal temperature will rise approximately another 5 degrees after it's pulled.

Cisneros summed up the appeal of pork this way: "Pork has everything going for it. You have the lean cuts like the tenderloin for low-fat applications, or you can splurge and use the fattier parts that have great flavor. It's a very versatile meat."