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COOKING TIME AND TEMPERATURE

Screenshot 2026 08 31 At 12.17.22 pm

KID-FRIENDLY AIR FRYER PORK NUGGETS

KID-FRIENDLY AIR FRYER PORK NUGGETS

DIRECTIONS
  • Place pork tenderloin on a cutting board. Cut into small bite-sized pieces (about 1 inch square); transfer pieces into a large bowl. Add buttermilk, egg, paprika, garlic powder, ½ tsp salt and ¼ tsp black pepper. Mix well to combine. Cover bowl and set aside to marinate for 1 hour or, for best results, marinate overnight in the refrigerator.
  • Preheat oven to 400° F or an air fryer to 375° F. Once pork has marinated, place panko breadcrumbs, traditional breadcrumbs, Italian seasoning and olive oil in a large plastic freezer bag. Seal the bag shut; shake mixture well to combine. Place ⅓ of the pork pieces into the bag and reclose. Shake thoroughly (this is a great job for little helpers!) until pork pieces are fully coated. Open the bag, and by hand carefully transfer pork pieces one at a time onto a parchment-lined baking sheet or into an air fryer basket. Repeat this step with remaining pork pieces until all pieces are coated. Please note: To avoid overcrowding the bag, coat only 1/3 of the pork pieces at once.
  • Bake pork nuggets in preheated oven for 20 minutes OR air fry for 20 minutes. Cook pork until internal temperature reaches 145° F, followed by a 3-minute rest.
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Feature Recipe

BROWN SUGAR PORK BURGER WITH BACON ONION JAM

Ingredients:

Directions:

  • In a bowl, combine ground pork with first amount of brown sugar and smoked paprika until evenly distributed. Form into 4 equal sized patties and refrigerate to allow flavors to meld for 30 minutes.
  • In a skillet over medium low heat, add bacon and roughly ¼ cup of water and cook, stirring occasionally, until fat has rendered and bacon has crisped, about 10 minutes. Use a slotted spoon to remove from pan.
  • Reduce heat to medium low. Remove all but 1 tablespoon of rendered bacon fat. Add onion and ½ cup of water. Stirring occasionally, cook onions until reduced significantly in size and are beginning to caramelize, about 20-25 minutes.
  • Add vinegar and second amount of brown sugar. Cook until vinegar has reduced and sugar is dissolved, about 3-5 more minutes. Remove from heat and fold in crisped bacon. Season with salt and pepper to taste. Set aside. 5. Preheat grill to 400°F.
  • Place pork patties on hot grill and season with salt and pepper. Grill burgers until they reach an internal temperature of 145°F, about 3-5 minutes per side. Place cheese slices on patties after flipped to melt if desired.
  • Toast buns on hot grill. Spread Dijon on one side of bun if desired. Place cooked burgers onto buns and finish with 2 tablespoons of bacon onion jam and a ¼ cup of arugula.

*Ground pork is safe to eat when cooked to 160 degrees.

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Grilled Cubano Sandwich

Ingredients
  • 12 1/2 pounds center-cut pork loin
  • 1/2 pound deli smoked honey ham (sliced thin)
  • 1/2 pound baby Swiss cheese (sliced thin)
  • 2 loaves semi-soft French bread
  • dill pickles (sliced)
  • 1 stick unsalted butter (room temperature)
  • 1/2 cup fresh squeezed orange juice (about 3 large oranges)
  • 3/4 cup olive oil/ ¾ чашки оливкового масла
  • 1/2 cup fresh squeezed lime juice (about 6 limes)
  • 1 bunch cilantro (washed)
  • 6 cloves garlic
  • 1 tablespoon orange zest
  • 1 tablespoon fresh oregano
  • 2 teaspoons cumin
  • 1/4 cup sugar
  • 1/4 cup honey
  • 2 tablespoons cider vinegar
  1. Prepare Mojo Marinade: Place all ingredients in a food processor and pulse until combined. Reserve 1/2 cup of marinade for the glaze. Ingredients: 1/2 cup freshly squeezed orange juice, 3/4 cup olive oil, 1/2 cup freshly squeezed lime juice, 1 bunch cilantro, 6 cloves garlic, 1 Tbsp orange zest, 1 Tbsp fresh oregano, 2 tsp cumin.
  2. Place pork loin in a sealed plastic bag and pour the prepared Mojo Marinade over. Refrigerate for 6-8 hours.
  3. Prepare Mojo Glaze: Place ingredients in a small pot over medium-high heat. Whisk to combine and reduce by half until it begins to thicken. Place in small jar or bowl until ready for use. Ingredients: 1/2 cup reserved mojo marinade, 1/4 cup sugar, 1/4 cup honey, 2 Tbsp cider vinegar, 2 Tbsp yellow mustard.
  4. Pre-heat oven to 400F. Remove pork from marinade, place on wire rack over sheet pan, season with salt and pepper, and place in oven.
  5. When pork reaches 100F internal temperature begin brushing on glaze, continue to glaze every 10 minutes.
  6. Remove pork from oven once internal temperature reaches 145F and let rest for 3 minutes. Meat can be sliced or put in refrigerator overnight to slice next day for ease. Slice into 1/8-1/4″ pieces.
  7. Slice bread and spread on mustard, layer with ham, sliced pork, Swiss cheese, pickles and close. Butter the top of each sandwich.
  8. In sandwich press, heavy bottom skillet, or griddle pan over medium high heat, lay sandwich butter side down and press to make flat. Let get golden brown on one side, butter the other half and flip. Press the sandwich again until cheese is melted.
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Cooking Pork

Pork today is very lean and shouldn’t be overcooked. The best test of doneness is to use an instant-read meat thermometer to check the internal temperature of your pork. Use this chart as a guideline for cooking times. Click here for more information and the complete chart.

Click here for information on Buying, Handling & Storing Pork

Michigan Pork Producers Association Logo 3515 W Road B, East Lansing, MI 42282
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