Pork is very lean and should not be overcooked. Whenever possible, based on the cut, use a thermometer to test for doneness.
Cut
Weight or Thickness
Approximate Cooking Time
Final Internal Temp:
Sauteing Saute with a small amount of oil over medium high heat in an uncovered pan.
Cutlets Bone-In or Boneless
¼ inch
3 - 4 Minutes
Cook to Tender
Chops Bone-In or Boneless
¾ inch
7 - 8 Minutes
160°F
Tenderloin Medallions
¼ - ½ inch
4 - 8 Minutes
Cook to Tender
Ground Pork Patties
½ inch
8 - 10 Minutes
160°F
Grilling or Broiling Grill over direct heat or broil 4 inches from heat
Chops Bone-In or Boneless
¾ inch
8 - 10 Minutes
160°F
Thick Chop
1-½ inch
12 - 16 Minutes
160°F
Kabobs
1 inch
10 - 15 Minutes
Cook to Tender
Tenderloin
1 - 1½ lbs
15 - 25 Minutes
160°F
Ground Pork Patties
½ inch
8 - 10 Minutes
160°F
Braising Braise with a small amount of liquid over low heat in a tighly covered pan
Chops or Cutlets
¼ to 1 inch
8 - 15 Minutes
160°F
Cubes
1 inch
8 - 10 Minutes
Cook to Tender
Tenderloin Medallions
½ - ¾ inch
8 - 10 Minutes
160°F
Shoulder Roast
3 - 6 lbs.
2 to 2½ Hours
Cook to Tender
Barbecuing Grill over indirect heat
Loin Roast * Bone-In or Boneless
2 - 5 lbs.
45 - 60 Minutes
160°F
Shoulder Roast
3 - 6 lbs.
2½ to 4 Hours
Cook to Tender
Ribs
-
1½ to 2 Hours
Cook to Tender
Roasting Unless specified, roast in an uncovered shallow pan at 350°F
Loin Roast * Bone-In or Boneless
2 - 5 lbs
20 Minutes per Pound
160°F
Crown Roast *
6 - 10 lbs
20 Minutes per Pound
160°F
Leg *
3½ lbs
20 Minutes per Pound
160°F
Shoulder Roast * Roast in Covered Pan
3 - 6 lbs
30 Minutes per Pound
160°F
Ribs
-
1½ to 2 hours
Cook to Tender
Tenderloin * Bone-In or Boneless
1 lb.
20 - 30 Minutes
160°F
Stewing Stew in a liquid at a slow simmer in an uncovered pot
Cubes
1 inch
45 - 60 Minutes
Cook to tender
* Cook larger cuts of pork as noted to 150°F. Remove from oven or grill and allow to rest for 10 minutes before slicing. The temperature will continue to rise to 160°F and the pork juices will redistribute throughout before slicing.
