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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

http://startcooking.com/public/Pork-Cuts.jpg

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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