|
|
|
|
|
|
** Pork Cooking
Times °F ** |
 |
|
|
|
|
PORK PREPARATION
Safe Cooking
For safety, the USDA recommends cooking ground pork patties and
ground pork mixtures such as meat loaf to 160 °F. Whole muscle
meats such as chops and roasts should be cooked to 160 °F.
For approximate cooking times
for use in meal planning, see the attached chart compiled from
various resources. Times are based on pork at refrigerator temperature
(40 °F). Remember that appliances and outdoor grills can
vary in heat. Use a meat thermometer to check for safe cooking
and doneness of pork.
FRESH PORK: Safe Cooking
Chart
Internal temperature of safely cooked pork should reach 160 °F
when measured with a meat thermometer.
|
Fresh Pork: Safe Cooking Chart |
|
Cut |
Thickness or Weight |
Cooking Time |
|
ROASTING: Set oven at 350 °F. Roast in a
shallow pan, uncovered. Internal temperature: 160°. |
|
Loin Roast, Bone-in or Boneless |
2 to 5 pounds |
20-30 minutes per pound |
|
Crown Roast |
4 to 6 pounds |
20-30 minutes per pound |
|
Leg, (Fresh Ham) Whole, Bone-in |
12 to 16 pounds |
22-26 minutes per pound |
|
Leg, (Fresh Ham) Half, Bone-in |
5 to 8 pounds |
35-40 minutes per pound |
|
Boston Butt |
3 to 6 pounds |
45 minutes per pound |
|
Tenderloin (Roast at 425-450 °F) |
½ to 1½ pounds |
20 to 30 minutes total |
|
Ribs (Back, Country-style or Spareribs) |
2 to 4 pounds |
1½ to 2 hours (or until fork tender) |
|
BROILING 4 inches from heat or GRILLING |
|
Loin Chops, Bone-in or Boneless |
¾-inch or 1½ inches |
6-8 minutes or 12-16 minutes |
|
Tenderloin |
½ to 1½ pounds |
15 to 25 minutes |
|
Ribs (indirect heat), all types |
2 to 4 pounds |
1½ to 2 hours |
|
Ground Pork Patties (direct heat) |
½ inch |
8 to 10 minutes |
|
IN SKILLET ON STOVE |
|
Loin Chops or Cutlets |
¼-inch or ¾-inch |
3-4 minutes or 7-8 minutes |
|
Tenderloin Medallions |
¼ to ½-inch |
4 to 8 minutes |
|
Ground Pork Patties |
½ inch |
8 to 10 minutes |
|
BRAISING: Cover and simmer with a liquid. |
|
Chops, Cutlets, Cubes, Medallions |
¼ to 1-inch |
10 to 25 minutes |
|
Boston Butt, Boneless |
3 to 6 pounds |
2 to 2½ hours |
|
Ribs, all types |
2 to 4 pounds |
1½ to 2 hours |
|
STEWING: Cover pan; simmer, covered with liquid. |
|
Ribs, all types |
2 to 4 pounds |
2 to 2½ hours, or until tender |
|
Cubes |
1-inch |
45 to 60 minutes |
+ Unstuffed. If stuffed,
add 15 to 30 minutes additional time.
* Indirect method using drip pan.
Microwave Directions:
- When microwaving unequal size
pieces of pork, arrange in dish or on rack so thick parts are
toward the outside of dish and thin parts are in the center,
and cook on medium-high or medium power.
- Place a roast in an oven cooking
bag or in a covered pot.
- Refer to the manufacturer's
directions that accompany the microwave oven for suggested cooking
times.
- Use a meat thermometer to test
for doneness in several places to be sure temperatures listed
above have been reached.
USDA Food Safety and
Inspection Service (FSIS)
http://www.fsis.usda.gov/
Last Modified: May 16, 2008
http://www.fsis.usda.gov/Fact_Sheets/Pork_From_Farm_to_Table/index.asp |
|
Main Page
