Safe Cooking Temperatures: Pork

posted in Reference Charts by Kathy Maister

The following is from the United States Department of Agriculture:

For safety, the USDA recommends cooking ground pork patties and ground pork mixtures such as meat loaf to 160°F (70°C).

Whole muscle meats such as chops and roasts should be cooked to

160 °F (70°C) medium
170 °F (75°C) well done

For approximate cooking times for use in meal planning, see the attached chart compiled from various resources. Times are based on starting with pork at refrigerator temperature (40 °F - 4.5 °C).

Remember that appliances and outdoor grills can vary in heat. Use a meat thermometer to check for safe cooking and "doneness" of pork.

If fresh pork has reached 160 °F (70°C) throughout, it should be safe, even though it may still be pink in the center. The pink color can be due to the cooking method or added ingredients.

http://www.fsis.usda.gov/Fact_Sheets/Pork_from_Farm_to_Table/index.asp

Safe Cooking Chart for Pork

ROASTING:

Set oven at 350 °F (180° C, Gas Mark 4).
Roast in a shallow pan, uncovered.
Internal temperature: 160° F (70°C) - medium; 170°F (75°C) - well done.

Or try Startcooking.com's photo-tutorial on Pork Roast

Cut	Thickness or Weight	Cooking Time
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

Cut	Thickness or Weight	Cooking Time
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

Cut	Thickness or Weight	Cooking Time
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.

Cut	Thickness or Weight	Cooking Time
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.

Cut	Thickness or Weight	Cooking Time
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. Source: USDA Last modified - February 2003

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