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.