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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