Pork is best and safe when cooked to medium doneness reaching 160 degrees F. on a meat thermometer. Correctly cooked pork will always be juicy and tender, with a slight blush of pink in the center.

Pork Grilling Basics. . . .

This method of cooking pork is usually for both small cuts or pork cooked over direct heat and large cut of pork cooked with indirect heat.

There are two ways to grill pork based on the size of the cut:

Direct heat, where food is placed directly over the heat source, is ideal for small cuts like kabobs, tenderloin, burgers and chops.

Indirect heat, where food is placed on the grill rack away from the coals or gas burners, is good for large cuts like loin roasts, ribs, shoulder and fresh ham.

a) Arrange hot coals evenly on the fire grate of the grill or use all gas burners.

b) Place pork directly above the heat source.

c) Follow suggested cooking times, turning once during cooking.

Bank hot coals on both sides of the fire grate, on one side of the grill or in a ring around the perimeter. For gas grills, pre-heat and then turn off any burners directly below where the food will go.

a) Place pork on the grill so it is not directly over any coals or gas burners and close grill hood.

b) Follow suggested cooking times until pork is done. The heat circulates inside the grill, so turning the pork is not necessary.

GRILLED GARLIC AND HONEY BONELESS PORK CHOPS

Prep Time: 10 Minutes
Cook Time: 15 Minutes
Ready in: about 4 Hours and 20 Minutes WITH marinating time
Makes 4 servings

Ingredients:
4 boneless pork chops cut about 1 inch thick
1/4 cup lemon juice
1/4 cup honey
1/2 teaspoon dried thyme
1/2 teaspoon fresh rosemary
1/2 teaspoon black pepper
2 tablespoon soy sauce
1 tablespoon dry sherry
2 cloves of garlic minced

Directions:
1. In a mixing bowl, whisk together until smooth the lemon juice, honey thyme, rosemary, black pepper, soy sauce, sherry and garlic. Add the mixture to a resealable plastic bag.

2. Add the boneless pork chops, seal the bag after removing all excess air and place in the refrigerator for at least 4 hours.

3. Pre-heat grill to medium heat.

4. Place the marinated pork chops on the grill grids and cook for 12 to 15 minutes, turning once and basting occasionally with reserved marinade. Discard any remaining marinade.

Prep Time: 5 Minutes
Cook Time: about 60 Minutes
Ready In: 75 Minutes including standing time.
Makes 6 servings

Ingredients:
3 lb. boneless pork roast
2 Tbsp fresh ground black pepper
2 tsp. garlic salt

Directions:
1. Preheat oven to 350°F.

2. Take paper towels and dry the pork roast.

3. In a small bowl, mixed together the crack black pepper and garlic salt.

4. Take the mixture and rub it onto all surfaces of the pork roast.

5. Place the pork roast into a shallow pan and roast for 45 minutes to one hour, until internal temperature reads 150 to 155°F.

6. Let roast rest for 10 minutes before slicing.

GRILLED GARLIC AND LEMON BONELESS PORK CHOPS

Prep Time: 5 Minutes
Cook Time: 10 to 12 Minutes
Ready In: about 17 Minutes EXCLUDING marinating time.
Makes 8 servings

Ingredients:
8 boneless pork chops cut about 1 inch thick
2 teaspoons paprika
Marinade:
2/3 cup lemon juice
1/2 cup olive oil
4 ounces Chopped Garlic
1/2 teaspoon rosemary
2 tablespoons dried, crushed tarragon
1/2 teaspoon thyme

Directions:
1. In a mixing bowl, mix together well the lemon juice, olive oil, garlic, rosemary, tarragon and thyme; then pour marinade into a resealable plastic bag.

2. Place the boneless pork chops into the resealable plastic bag; turn to coat. Close the bag and marinate in the refrigerator for 6 hours or up to 24 hours, turning occasionally.

3. Remove the boneless pork chops from the bag; drain and discard marinade.

4. Pre-heat grill to medium heat.

5. Place the marinated boneless pork chops on the grill grids; sprinkle the chops with a little paprika and grill for 5 to 6 minutes or until brown. Turn chops; sprinkle with paprika again and grill for 5 to 6 minutes more or until chops are cook thoroughly.

GRILLED MEDITERRANEAN-STYLE BONELESS PORK ROAST

Prep Time: 10 Minutes
Cook Time: 1 Hour and 15 Minutes
Ready in: 1 Hour and 35 Minutes including resting time
Makes 6 servings

Ingredients:
4 pound boneless pork roast
Seasoning Mixture:
1/4 cup fresh sage leaves
1/4 cup coarsely ground black pepper
Zest of 2 lemons
5 garlic cloves, peeled
1/3 cup fresh rosemary leaves
1 tablespoon salt

Directions:
1. Pat pork roast dry.

2. In bowl of food processor, place remaining ingredients and process until fairly fine.

3. Pat seasoning mixture over all surfaces of roast.

4. Preheat grill to medium heat.

5. Place pork roast on grill over INDIRECT heat.

6. Close grill hood and grill for about 1 Hour to 1 Hour and 15 Minutes, until internal temperature (measured with a meat thermometer) reads about 155 degrees F.

7. Remove pork roast from grill and let rest about 10 minutes before slicing to serve.

DID YOU KNOW?: Haverhill Beef's meat packages are made from the fresh, high quality meats you would buy from our display cases. Never put up and frozen; always packed when ordered. The meat packages are suitable for freezing.

Haverhill Beef stocks its deli with the finest quality products which are brought in fresh several times a week. All our deli meats and cheeses are cut fresh to order so you get the freshest product with the best flavor.

Having a party, reunion or family gathering?

Try one of Haverhill Beef's deli platters. We have various sizes to fit every occasion. All of our deli platters are made fresh to order for guaranteed satisfaction.