Pork Cooktime and Temperature Chart

Method
Cut
Thickness/
Weight
Final Internal
Temperature
(Fahrenheit)
Total
Cooking
Time
(Minutes)
Loin Roast, Bone-
in or Boneless
2-5 lbs. 160° 20 per pound
Crown Roast 6-10 lbs. 160° 20 per pound
Leg 3 ½ lbs. 160° 20 per pound
Shoulder Butt 3-6 lbs. 160° 30 per pound
Tenderloin
(roast at 425°- 450°)
½ - 1 ½ lbs. 160° 20-30
Roasting
Roast at 350° F.
Roast in a shallow
pan, uncovered
Ribs -- Tender 1 ½ - 2 hours
Loin Chops,
Bone-in or
Boneless
¾ inch 160° 8-10
Thick Chop 1 ½ inches 160° 12-16
Kabobs 1 inch cubes Tender 10-15
Tenderloin ½ to 1 ½ lbs. 160° 15-25
Ribs (grill over
indirect heat)
-- Tender 1 ½ - 2 hours
Broiling
4 inches from heat
or
Grilling
over direct heat
Ground Pork
Patties
½ inch 160°
8-10
Cutlets, Bone-in
or Boneless
¼ inch Tender 3-4
Loin Chops,
Bone-in or
Boneless
¾ inch 160° 7-8
Tenderloin
Medallions
¼ - ½ inch Tender 4-8
Sautéing
Add a littl e fat to pan;
sauté over medium-
high heat
Ground Pork
Patties
½ inch 160° 8-10
Chops or Cutlets ¼ inch 1 inch 160° 8-15
Cubes 1 inch Tender 8-10
Tenderloin
Medallions
½ inch ¾ inch 160° 8-10
Shoulder Butt 3-6 lbs. Tender 2 2 ½ hours
Braising
Cook, covered, with a
liquid at a simmer
Ribs -- Tender 1 ½- 2 hours
Ribs
-- Tender 2 2 ½ hours
Stewing
Cook, covered, with
liquid at a slow simmer
Cubes 1 inch Tender 45 1 hour
Pork today is very lean and shouldn’t be overcooked. The best test of doneness
is to use an instant-read meat thermometer to check the internal temperature of your
pork. We recommend cooking pork chops, roasts and tenderloins to 160 degrees F.,
which leaves the center pink and juicy. Less tender cuts, like pork shoulder (butt) and
ribs can be cooked long and slow, to render them tender.
Updated 9/2006
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