Haen Meats Cooking Tips/Meat Preparation

Pork Timetables

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
Temperature

Sauteing
Saute with a small amount of oil over medium heat in an uncovered pan.

Cutlets   1/4 inch   3-4 minutes   Cook to tender
Chops   3/4 inch   7-8 minutes   160°F
Ground Pork Patties   1/2 inch   8-10 minutes   160°F
             
Grilling or Broiling
Grill over direct heat or broil 4 inches from heat.

Chops   3/4 inch   8-10 minutes   160°F
Thick Chops   1 1/2 inch   12-16 minutes   160°F
Tenderloin   1-1 1/2 lbs.   15-25 minutes   160°F
Ground Pork Patties   1/2 inch   8-10 minutes   160°F
             
Braising
Braise with a small amount of liquid over low heat in a tightly covered pan.

Chops   1/4-1 inch   8-15 minutes   160°F
Cutlets   1/4-1/2 inch   8-15 minutes   160°F
Shoulder Roast   3-6 lbs.   2-2 1/2 hrs.   Cook to Tender
             
Barbecuing
Grill over indirect heat.

       
 Loin Roast   2-5 lbs.    45-60 minutes    160°F 
 Shoulder Roast   3-6 lbs.    2 1/2-4 hrs.    Cook to Tender 
 Ribs   --    1 1/2-2 hrs.    Cook to Tender 
             
Roasting
Unless specified, roast in an uncovered shallow pan at 350°F

Loin Roast   2-5 lbs.   20 mins. per pound   160°F
Crown Roast   6-10 lbs.   20 mins. per pound   160°F
Shoulder Roast   3-6 lbs.   20 mins. per pound   160°F
Ribs (cover)   --   1 1/2-2 hrs.   Cook to Tender
Tenderloin   1 lb.   20-30 minutes   160°F

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