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Easy does it! the most important cooking tip for pork is don't
overdo it. Years ago, people believed you had to serve pork
well done in order for it to be safe to eat. So the pork of
yesterday often tasted dry and looked leathery. Today, production
methods have improved. Now most cuts should be served at medium
doneness (160 degrees F. on a meat thermometer) for a juicy,
more flavorful taste.
Boneless cuts of pork should be cooked to an internal doneness
of 160 degrees F. and may still have a faint blush of pink
in the center. Cuts with the bone in will appear slightly pinker
near the bone when they're cooked to 160 degrees F., but are
ready to serve. Pork should be juicy, but the juices should
run clear.
Today's Pork: Cooking Times and Temperatures:
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ROASTING
-
In an uncovered, shallow pan at 350° F. |
| Loin Roast, Bone-in or
Boneless* |
2-5 pounds |
20 min. (per
pound) |
| Crown Roast* |
6-10 pounds |
20 min. (per
pound) |
| Leg* |
3 1/2 pounds |
40 min. (per
pound) |
| Shoulder Roast (Butt)* |
3-6 pounds |
45 min (per
pound) |
| Tenderloin (roast at
425-450° F) |
1 - 1 1/2
pounds |
20-30 min. |
| Ribs |
-- |
1 1/2 -
2 hours** |
| |
BROILING
- 4 inches from heat OR
GRILLING - over direct heat |
| Chops, Bone-in or Boneless |
3/4 inch |
8-10 minutes |
| Thick Chop |
1 1/2 inches |
12-16 minutes |
| Kabobs |
1-inch
cubes |
10-15 minutes** |
| Tenderloin |
1 - 1 1/2
pounds |
15-25 minutes |
| Ground Pork Patties |
1/2 inch |
8-10 minutes |
| |
GRILLING
-
over indirect heat |
| Loin Roast, Bone-in or
Boneless* |
2 pounds |
45-60 minutes |
| Shoulder Roast (Butt)* |
3-5 pounds |
2 1/2 -
4 hours |
| Ribs |
-- |
1 1/2 -
2 hours |
| |
SAUTÉING
-
with a small amount of oil over medium-high heat in an uncovered pan |
| Cutlets, Bone-in or Boneless |
1/4 inch |
3-4 minutes** |
| Chops, Bone-in or Boneless |
3/4 inch |
7-8 minutes |
| Tenderloin Medallions |
1/4 - 1/2
inch |
4-8 minutes** |
| Ground Pork Patties |
1/2 inch |
8-10 minutes |
| |
BRAISING
-
with a small amount of liquid over low heat in a tightly covered pan |
| Chops or Cutlets |
1/4 - 1
inch |
8-15 minutes |
| Cubes |
1 inch |
8-10 minutes** |
| Tenderloin Medallions |
1/2 - 3/4
inch |
4-8 minutes |
| Shoulder Roast (Butt) |
3-6 pounds |
2 - 2 1/2
hours** |
| Ribs |
-- |
1 1/2 -
2 hours** |
| |
STEWING
-
in liquid at slow simmer in a covered pot |
| Cubes |
1 inch |
45-60 minutes** |
| Ribs |
-- |
2 - 2 1/2
hours** |
Pork today is very lean and should not be overcooked. Whenever
possible based on the cut, use a thermometer to test for doneness.
Pork should be cooked to 160° F, at which temperature it
will be slightly pink on the inside.
* For larger cuts of pork, such as roasts, cook to 150° F;
remove from the oven or grill and allow to set for 10 minutes
before slicing. The temperature of the roast will continue
to rise to 160° and the pork juices will redistribute throughout
the roast before slicing.
** The cut should be cooked until tender.
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