According  to new USDA guidelines, pork chops, roasts and tenderloins can be safely cooked to medium rare at a final internal cooked temperature of 145 degrees as measured by a food thermometer, followed by a three-minute rest time.  Ground pork, like all ground meats, should be cooked to 160 degrees.

Method: Rosting

Roast at 350, unless noted. Roast in a shallow pan, uncovered.

Loin Roast

Size: 2-5 lbs.
Final Temp: 145°
Time: 20 min./lb

Crown Roast

Size: 10 lbs.
Final Temp: 145°
Time: 12 min./lb

Uncured Ham

Size: 18-20 lbs.
Final Temp: 145°
Time: 15 min./lb

Tenderloin

Size: 0.5-1.5 lbs.
Final Temp: 145°
Time: 2–27 min./lb

Ribs

Final Temp: Tender
Time: 1.5-2 hours

Method: Broiling

4-5″ from heat

Loin Chops

Size: 3/4″
Final Temp: 145°
Time: 8-9 min.

Method: Grilling

Over direct, medium heat; turn once halfway through grilling

Thick Loin Chops

Size: 1.5″
Final Temp: 145°
Time: 12-16 min.

Loin Kabobs

Size: 1″ cubes
Final Temp: tender
Time: 10-15 min.

Tenderloin

Size: 0.5-1.5lbs.
Final Temp: 145°
Time: 20 min.

Pork Patties

Size: 0.5″
Final Temp: 160°
Time: 8-10 min.

Method: Barbecuing

Over indirect medium heat (285°)

Loin Roast

Size: 2-5 lbs
Final Temp: 145°
Time: 15-20 min./lb

Pork Shoulder

Size: 3-6 lbs
Final Temp: tender
Time: 45 min./lb

Ribs

Final Temp: tender
Time: 1.5-2lbs/lb

Method: Sautéing

Add a little cooking oil to pan; sauté over medium-high heat and turn once halfway through cooking time.

Pork Cutlets

Size: 1/4″
Final Temp: tender
Time: 3-4 min.

Pork Loin Chops

Size: 3/4″
Final Temp: tender
Time: 4-8 min.

Pork Tenderloin

Size: 1/4-1/2″
Final Temp: tender
Time: 4-8 min.

Pork Patties

Size: 1/2″
Final Temp: 160°
Time: 8-10 min.

Method: Braising

Cook, covered, with a liquid at a simmer, turn over halfway through cooking time.

Pork Loin Chops

Size: 1/2″-3?4″
Final Temp: 145°
Time: 6-8 min.

Pork Loin Cubes

Size: 1″
Final Temp: tender
Time: 8-10 min.

Pork Medallions

Size: 1/2-3/4″
Final Temp: tender
Time: 8-10 min.

Pork Shoulder

Size: 3-6 lbs.
Final Temp: tender
Time: 2-2.5 hours

Ribs

Final Temp: tender
Time: 1.5-2 hours

Method: Stewing

Cook, covered, with liquid at a low simmer.

Loin or shoulder cubes

Size: 1″
Final Temp: tender
Time: 40-60 min.

Note: For easier slicing and to let the pork juices redistribute throughout the meat, remove larger cuts (such as roasts) from the oven or grill and let them stand for a total time of 10 minutes before slicing.