A Quick & Easy Quick Holiday Meat Prep Guide
As a long holiday weekend approaches, I know that a lot of you will be partaking in several get togethers with family & friends… I on the other hand got lucky, and I only have to go to one family dinner… (but I will have to test my self control when it comes to the big bowl of Cadbury Creme Eggs!)
One thing that is almost always present at holiday festivities is meat… Poultry, pork, beef, you name it, it’s there! Lucky for you fresh mushrooms pair well with all these meats, and add a wonderful toothsome texture and umami. We all know that cooking the mushrooms is easy (simply Saute & Serve), but just how do you cook the meat?
With the help of my friends at Beef Information Centre, Chicken Farmers of Canada, Put Pork on Your Fork, and the Turkey Farmers of Canada, I have put together this Quick Holiday Meat Prep Guide to show you just how easy it is to prepare meat this holiday.
How to Prepare a Beef Pot Roast
How to Prepare a Whole Chicken
How to Prepare a Pork Tenderloin
Pork tenderloin is the only cut of pork that can tolerate a high temperature. Tenderloin will cook in about half-an-hour roasted in a 400°F (200°C) oven – talk about great fast food!
- Pat the tenderloin dry with a paper towel. Rub the outside of the tenderloin with seasonings as desired. Place the tenderloin in a roasting pan.
- Preheat the oven to 400°F (200°C).
- Place the tenderloin in the oven for 20-25 minutes; or until an internal temperature of 155°F – 160°F (68°C – 71°C) is reached. Time will vary depending on size of tenderloin piece.
- Remove the tenderloin from the oven, cover in loosely tented aluminum foil for 10 – 15 minutes to allow the juice’s to redistribute, and the internal temperature to rise. Slice against the grain (across the tenderloin) into medallions to serve.
How to Prepare a Turkey
- Turkey Farmers of Canada recommends cooking a whole turkey to an internal temperature of 170°F (77°C) in the breast and 180°F (82°C) in the thigh.
- When roasting, any stuffing placed in the cavity of the bird should reach an internal temperature of at least 165°F (74°C).