Pork ~ The Other White Meat

Well last Sunday, I roasted a pork shoulder. Meat from this section is relatively fatty, which makes for juicy, tender, and flavorful roasts as well as clogged arteries. But nonetheless, after roasting it with a simple mix of garlic powder, onion powder, fresh black pepper and kosher salt, I let it cool and froze it for future use.

Pork is one of my favorite meats, but only eaten in moderation. There has been some conflicting information on how to properly prepare it in recent years, but regardless of what seems to be “proper,” I prefer cooking it to my preferences, depending on the dish.

Years ago, cookbooks instructed readers to cook pork until it reached a scorching internal temperature of 180 degrees. Back then, the pork chops that landed on our plates were dry and leathery, and we often used lubricants like applesauce or sauerkraut to help get them down. After more careful research, food scientists now tell us that pork is safe to eat after it reaches an internal temperature of 160 degrees. At that temperature, pork can be juicy, tender, and flavorful.

Tonight I used that same roast I made a few days ago and made a pork roast dinner with pan roasted tomatoes and grilled brussel sprouts.

Here’s my recipe for the pan roasted tomatoes with balsamic vinegar that topped my pork:

5 tablespoons olive oil
1 stalk green onion, chopped
8 Roma (plum) tomatoes
2 tablespoons balsamic vinegar
1 tablespoon dried tarragon
1 teaspoon garlic powder
salt & pepper to taste

Heat oil over medium-high heat.
Add green onions.
Chop up the tomatoes and add them to the skillet with the remaining ingredients.
Cook for a few minutes until tomatoes soften.
Season with salt & pepper to taste.
Serve on top of roasted pork.