In a post earlier this week I mentioned my local Tom Thumb (grocery store) had Duroc breed meat for the first time ever. I've always wanted to try one of the heritage breeds so I bought one of every variety they had.
First the tenderloin. I rubbed then smoked the tenderloin to internal 130 then finish direct heat with some bbq slathered on to 137.
It was fantastic. Juiciest and most tender pork I've ever eaten.
Second was the loin meat. It was raining outside so did a play on pork Milanese but with marinara (Please don't tell my relatives I put marinara on this dish). Pounded thin, dredged in goodness, fried in olive oil/butter to about 130 then finished in broiler. This was kind of a use what I had on hand meal but it turned out really tasty. The pork actually had some flavor to impart to the meal and it was fork tender.
Finally the pork chops (really just the loin over again). I wanted to keep this simple and taste the meat. Heavy salt/pepper/garlic powder, smoked to 130 then direct to 140. End result was much more tender than it had a right to be. I wouldn't cook chops like this on a normal basis but was impressed with the meat.
In conclusion, yes 100% Duroc seems to be more tender, juicy and more flavorful than garden variety pork sold at the stores these days. The cost difference was maybe a couple dollars so absolutely worth the extra expense for the quality of the finished product.
If you can find some I recommend!
First the tenderloin. I rubbed then smoked the tenderloin to internal 130 then finish direct heat with some bbq slathered on to 137.
It was fantastic. Juiciest and most tender pork I've ever eaten.
Second was the loin meat. It was raining outside so did a play on pork Milanese but with marinara (Please don't tell my relatives I put marinara on this dish). Pounded thin, dredged in goodness, fried in olive oil/butter to about 130 then finished in broiler. This was kind of a use what I had on hand meal but it turned out really tasty. The pork actually had some flavor to impart to the meal and it was fork tender.
Finally the pork chops (really just the loin over again). I wanted to keep this simple and taste the meat. Heavy salt/pepper/garlic powder, smoked to 130 then direct to 140. End result was much more tender than it had a right to be. I wouldn't cook chops like this on a normal basis but was impressed with the meat.
In conclusion, yes 100% Duroc seems to be more tender, juicy and more flavorful than garden variety pork sold at the stores these days. The cost difference was maybe a couple dollars so absolutely worth the extra expense for the quality of the finished product.
If you can find some I recommend!
