Pork today is very lean and shouldn’t be overcooked. To check doneness, use a digital cooking thermometer. The U.S. Department of Agriculture recommends cooking roasts, tenderloins, and chops to an internal temperature of 145 degrees F., followed by a 3 minute rest time, resulting in a flavorful, tender and juicy eating experience. Ground pork, like all ground meat, should be cooked to 160 degrees F. Pre-cooked ham can be reheated to 140 degrees F. or enjoyed cold.

However, Seaboard Foods has determined that Natural PrairieFresh Premium Pork should be cooked to an internal temperature of 150 degrees F with a short rest period for the best eating experience.  PrairieFresh Prime pork is best when cooked to a 160 degrees F and let rest for 5 minutes.

ROASTING - uncovered, shallow pan at 350 F.
Type

Approx.
Thickness/Weight

Cooking Time
minutes, unless otherwise specified

Loin Roast, Bone-in or Boneless*

2-5 pounds

20 per pound

Crown Roast*

10 pounds

12 per pound

Fresh Leg/Uncured Ham*

18-20 pounds

15 per pound

Tenderloin (roast at 425 F)

½-2 pounds

20-35 minutes total

Ribs

--

1½ - 2 hours

Ham, fully cooked 

5-6 pounds

20 per pound



BROILING - 4-5 inches from heat
GRILLING over direct medium heat; turn once halfway through grilling 
Type

Approx. Thickness/Weight

Cooking Time
minutes, unless otherwise specified

Chops, Bone-in or Boneless

¾ inch

8-9 total time

Thick Chop

1½ inches

12-16 total time

Kabobs

1-inch cubes

10-15 total time

Tenderloin

1-1½ pounds

20-25 total time

Ground Pork Patties

½ inch

8-10 total time



BARBECUING - over indirect medium heat (285 degrees F) 
Type

Approx. Thickness/Weight

Cooking Time
minutes, unless otherwise specified

Loin Roast, Bone-in or Boneless*

2-5 pounds

2 lbs. = 20 per pound
3½-5 lbs. = 15 per pound

Shoulder Roast (Butt)*

3-6 pounds

45 per pound

Ribs

--

1 1/2 - 2 hours total



SAUTÉING - with a small amount of oil over medium-high heat in an uncovered pan, turn halfway through cooking time 

Type

Approx. Thickness/Weight

Cooking Time
minutes, unless otherwise specified

Cutlets, Bone-in or Boneless

¼ inch

3-4 total time

Chops, Bone-in or Boneless

¾ inch

8 total time

Tenderloin Medallions

¼-½ inch

4-8 total time

Ground Pork Patties

½ inch

8-10 total time



BRAISING - with a small amount of liquid over low heat in a tightly covered pan
Type

Approx. Thickness/Weight

Cooking Time
minutes, unless otherwise specified

Chops or Cutlets

½ - ¾ inch

6-8 total time

Cubes

1 inch

8-10 total time

Tenderloin Medallions

½-3/4 inch

8-10 total time

Shoulder Roast (Butt)*

3-6 pounds

2 - 2 1/2 hours total

Ribs

--

1 1/2 - 2 hours total



STEWING - in liquid at slow simmer in a covered pot
Type

Approx. Thickness/Weight

Cooking Time

Ribs

--

2 - 2 1/2 hours

Cubes

1 inch

45 minutes- 1 hour



*Note:  For easier slicing and to let the pork juices redistribute throughout the meat, remove larger cuts, such as roasts, from the oven or grill and let them stand for a total of 10 minutes before serving.

 Source: National Pork Board

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