BECKLEY — In recent years, pork has gained increasing popularity for family dinners, buffets and even for special occasions.

“A pork roast cooked well makes a wonderful meal, and it goes a long way,” said Janet Ferguson of Beckley. “I think pork got a bad rap a few years ago, but the secret is in the way it’s cooked. People would overcook it for fear of getting sick from eating it. A meat thermometer is the perfect solution. It will tell you when the center of the meat is 160 degrees or higher. I usually take the roast out at 140 degrees F. and let it rest covered with foil. It will continue to cook until it reaches those additional 20 degrees or so.”

David Richmond, West Virginia University Extension Agent for Raleigh and Summers counties, said changes in the meat industry have significantly improved the safety and quality of pork.

“The vast majority of pork today is produced in confinement houses in the Midwest, the Corn Belt and the Carolinas. The disease control measures are amazing,” Richmond said. “There are on-staff veterinarians monitoring the health of those animals, and the health monitoring imposed through the USDA is unbelievable.”

There was a time Richmond and other members of ag-related groups such as the Future Farmers of America could visit a pork or beef farm and ask to see the animals.

“We would be let right in. Today, that’s no longer the case. Even with permission to be there, visitors have to ‘wash in and wash out.’ We have to have our shoes cleaned with bleach, and we have to wear sterile coveralls so we won’t carry any kind of bacteria or viruses in to those animals. The control standards are very strict.”

Controlled food intake helps ensure the quality of what pigs are fed and controls the quantity in an effort to produce leaner meat, Richmond said.

“Years back, people wanted the lard, so we were raising pigs with a lot of fat on them. Today, you don’t see all that marbling, and less fat makes the meat taste a little different, I think. To me, it seems more dry,” Richmond said.

Ferguson, who grew up on a farm and was used to pork chops with more fat on them, said she had to learn to cook this meat a little differently.

“I was used to a lot more fat in the meat, but I’m glad we don’t have that now. I think we’re all trying to be more health-conscious, so the leaner pork is much better for all of us, I’m sure,” Ferguson said.

“There are a lot of good marinades on the market that can add flavor. Also, slow cooking any meat makes it taste better, and you retain more of the juices,” Ferguson said. “Making a good sauce or gravy to go over the pork can make a big difference, too.”

She likes the fact pork is an economical meat choice.

“Pork roasts, chops and pork loin go a long way in feeding a family, and the cost of pork makes it affordable enough for me to serve it a couple of times a week.”

The following recipes were provided by The National Pork Board. More infor-     mation is available at www.  theotherwhitemeat.com.

Crown roast of pork with rhubarb stuffing

8-9 pound crown roast of pork

salt, to taste

pepper, to taste

1 pound ground pork, cooked and crumbled

5 cups dry bread cubes

One 14-1/2-ounce can chicken broth

1/2 cup onion, chopped

1/2 cup celery, chopped

1 cup walnut halves, toasted

1 teaspoon salt

1/4 teaspoon cinnamon

1/4 teaspoon allspice

1/8 teaspoon ground black pepper

2 cups rhubarb, diced (fresh or frozen, thawed)

1/2 cup sugar



Heat oven to 350 degrees F. Generously season pork with salt and pepper; place in shallow roasting pan; roast for about 2 to 2-1/2 hours, until internal temperature on a thermometer reads 150 degrees F. Remove roast from oven; let rest until temperature reaches 160 degrees F, about 10 minutes before slicing to serve with stuffing.

Meanwhile, in large bowl thoroughly combine ground pork, bread cubes, broth, onion, celery, walnuts and seasonings; mix well. In medium saucepan, combine rhubarb and sugar; bring to a boil. Pour over stuffing mixture; mix lightly. Spoon into buttered 2-quart casserole. Cover, bake at 350 degrees F. for 1-1/2 hours. Serves 16

This elegant centerpiece entrée is actually very easy to prepare. Have the butcher cut and tie the crown roast for you. Simply roast, and bake the stuffing alongside in a separate casserole. Serve with buttered green beans amandine, a fruit salad and warm dinner rolls.



Honey-pork tenderloin kabobs

1/2 cup bourbon,* or 2 tablespoons cider vinegar

1/2 cup honey

1/2 cup mustard

1 teaspoon dried tarragon

3-4 sweet potatoes, cut into 24 one-inch cubes

1-/2 pounds pork tenderloin, cut into 24 one-inch cubes

4 medium ripe peaches, unpeeled, pitted and quartered

4 green peppers, each cut into 8 two-inch pieces

8 yellow onion, each cut into 4 two-inch pieces

olive oil, for grilling



Mix first four ingredients in a bowl; stir well and set glaze aside. Steam or boil sweet potatoes until crisp-tender. Thread 3 sweet potato cubes, 3 pork cubes, 2 peach quarters, 4 green pepper pieces and 4 onion pieces alternately onto each of eight 10-inch skewers. Brush kabobs with honey glaze mixture. Lightly oil grill. Grill over medium-hot coals 5 minutes on each side or until thoroughly heated, basting occasionally with glaze. Serves 4

* Bourbon is optional, can substitute 2 tablespoons cider vinegar



‘Happy’ pork chops

6 pork blade steaks, (1/2-3/4-inch thick), seasoned with salt and pepper

2 tablespoons corn oil, OR olive oil

4 cloves garlic, minced

1 small white onion, chopped

2 cups uncooked rice

4 plum tomatoes, chopped

2 medium jalapeño chiles, minced

1 cup beer, or water*

2 cups chicken broth, or water

fresh cilantro, chopped



Heat oil in large skillet; add pork. Sear pork on both sides on medium-high heat just until brown, about 1 minutes on each side. Remove from skillet and cover loosely with foil.

Add garlic and onions to skillet. Cook and stir until tender, about 2 minutes, scraping up brown bits from bottom of skillet. Add rice, stirring constantly until rice just begins to brown, about 3 to 4 minutes. Add tomatoes, jalapeño chiles, beer and broth or water. Bring to boil; cover. Reduce heat to medium low and simmer 10 minutes. *Chicken broth or water may be substituted for the beer in this recipe. If using water only, additional salt and pepper may be needed.

Place pork on top of rice; cover. Simmer 8 or 9 minutes until internal temperature on a thermometer reads 160 degrees F. Let stand 5 minutes before serving. Sprinkle with chopped cilantro if desired.

 Serve with corn tortillas. Makes 6 servings.



— E-mail: bdavis@register-herald.com