Cooking / Handling Tips

Pork roasting guide

The best way to know if meat is cooked properly is to use a meat thermometer inserted into the thickest part of the meat to check the internal temperature (160°F/71°C). For roasts, including tenderloin, you can remove the pork from the oven when the internal temperature reaches 155°F/68°C, then cover loosely with aluminum foil—the temperature will rise to the recommended 160°F/71°C after 10-15 minutes as the roast sits.

If the cut of meat is too thin to check with a thermometer, you can pierce the cooked meat with a fork or knife and look to see if the juices are clear.
An approximate guide to cooking different cuts of pork can also be gauged using "minutes per pound/kg". 

 

 

 

lbs

kg

325°F (160°C) min/lb (500g)

Loin

centre-cut, bone-in
rack of pork
sirloin, boneless
single loin, boneless
rib end, boneless
crown roast
double loin, boneless

3-5
3-5
3-4
3-4
2-4
8+
3-5

1.5-2.2
1.5-2.2
1.5-2.0
1.5-2.0
1.0-2.0
3.5+
1.5-2.2

20-25
20-25
25-30
20-25
25-30
10-15
30-35

Leg

inside, boneless
outside, boneless

3-4
3-4

1.5-2.0
1.5-2.0

20-25
20-25

Shoulder

shoulder blade, boneless
shoulder picnic, boneless
shoulder blade, bone-in
shoulder picnic, bone-in

3-6
3-6
5
5

1.5-3.0
1.5-3.0
2.5
2.5

30-35
30-35
25-30
25-30

Tenderloin

roast at 375°F (190°C) oven temperature

1/2-3/4

250-350g

30-35
(total cooking time)

Thank you to “Put Pork on Your Fork” for all the information.