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

BROILING 4 inches from heat or GRILLING

IN SKILLET ON STOVE

BRAISING: Cover and simmer with a liquid.

STEWING: Cover pan; simmer, covered with liquid.

NOTE: Cooking times compiled from various resources. Source: USDA Last modified - February 2003

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