Pork need not be overcooked.
It can be cooked to medium 160F (70C) to give a juicy and tender product.  Years ago consumers were concerned about trichinosis in pork and therefore overcooked it.  Today, as a result of improved production methods in Canada, there has not been a case of trichinosis for over 17 years.  Now if pork is cooked to a higher temperature the meat tends to dry out and become tough.  The exception is ground pork and sausage, which like all ground meats, should be cooked thoroughly.

• Estimate 4 oz (120g) raw pork for a 3 1/2 oz (100g) cooked serving.  Water evaporates during cooking resulting in weight loss.

• Don't overcook pork - cook to 160F (70C)

• Use a meat thermometer when roasting to avoid guessing when pork is done.

• When cooking stuffed pork roasts, ensure the tip of the meat thermometer is in the meat, not the stuffing.

• Trim visible fat before cooking.

• After removing a roast from the oven, cover with foil and let stand for 10-15 minutes before carving.

• Slice pork (and all meats) across the grain.

• Stir-fry pork strips quickly over medium-high heat.  Do not overcook since the meat will toughen and dry out.

• Barbecue or grill over low to medium-high heat.  Use tongs for turning the meat.

• Use a non-stick skillet for pan frying and stir-frying.  This way you need little or no oil, which reduces the fat added to the meat.

• When in doubt, throw it out!  If you discover something in the refrigerator that you had forgotten about, don't taste it!  If it looks or smells suspicious, throw it out.

• Remove as much air as possible from freezer bags before sealing.  This will help prevent freezer burn on your meats.

• A double layer of waxed paper between steaks, chops and patties makes it easier to separate them later on.