Illinois is one of the top pig producing states. This means you can find plentiful, fresh pork raised by Illinois families at your grocery store.
Chris Gould, an Illinois hog farmer located only 50 miles west of the Loop, shares his tips for preparing pork.
Chris’ Pork Facts
Today’s pork is very lean, so there’s no need to overcook it. Pork chops, roasts and tenderloins can be safely cooked to a final internal temperature of 145° F, followed by a three-minute rest time. A digital meat thermometer is the best way to check.
Chris’ Family Favorite: Pork Tenderloin on the Grill
Start by marinating or seasoning the tenderloin. Grill over medium heat for 20 minutes, turning once halfway through. After it’s off the grill, wrap it in foil and let it rest for a few minutes. This allows the juices to redistribute so they stay in the meat and don’t end up on the cutting board!
Chris recently invited the Chicago-area Field Moms to visit his farm to see the sows and piglets and ask questions about animal welfare, natural production and pork quality. See the moms’ videos and blogs from the farm tour.
Questions about farming and your food?
Join the conversation with Illinois Farm Families at WatchUsGrow.org
