You may
have heard of a famous fancy French dish known as
'filet mignon' – well, that's pork tenderloin.
It's a smallish prime, lean fillet of tender meat
that comes from underneath the backbone of the pork
loin.
Pork
tenderloin may be left whole, cut crossways into
elegant little rounds, or cubed and can be braised,
roast, grilled, or pan-fried.
Classic dishes see it basted with Chinese barbecue
sauces and roast, or pot-roast with apples, onions
and cider.
Unless the retailer
specifies otherwise, meat should be eaten within
four days of purchase.
If purchased from a butcher, keep it loosely wrapped
in foil or greaseproof paper; meat packed in
gas-flush containers should be kept unopened.
Pork Shoulder
The shoulder is the primal cut that includes the front leg and the section at the top of the leg. It contains a higher level of fat than the other cuts of pork, which provides it with a lot of flavour and tenderness, but also causes the cuts from this area to add more fat into our diets than the meat from some of the other primal cuts.
The fat content in the shoulder makes this cut desirable for making sausage and when well-trimmed, it is used for lean ground pork and is also cubed or cut into strips to use for kebabs, stir-frying or stewing.
The shoulder is one of the most flavourful and economical cuts.