Pork Cooking Chart. Pork should always be cooked to a internal temperature of 160 F.
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 | ||
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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 |
NOTE: Cooking times compiled from various resources. |
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