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If you like pork just as much as we do, the Iowa Pork Producers Association has provided the best practices on how to cook your meat at home. Since pork today is very lean, use a thermometer whenever possible to avoid overcooking your meat. Pork should be cooked to 145°F wit ha three-minute rest time and ground pork should still be cooked at 160°F. The Iowa Pork Producers Association has described the differences between the two basic methods below for cooking meats: dry-heat and moist-heat. For more information about pork, check out the Iowa Pork Producer’s website!

Don’t forget we are still celebrating Porktober at the Machine Shed! come in to try this week’s pork dish – Dijon Pork Loin with Herb Roasted Sweet Potatoes and Apples!

 

Dry-Heat Methods

  • Grilling for both small cuts cooked over direct heat and large pork cuts cooked with indirect heat
  • Broiling for small cuts such as chops, kabobs and pork patties
  • Sautéing for small pork cuts such as chops, cutlets and strips
  • Panbroiling for chops, tenderloin medallions, ham slices, bacon and ground pork patties
  • Roasting for large pork cuts – loin roasts, shoulder roasts, ham, leg roasts

Moist-Heat Methods

  • Stewing for smaller pieces of less-tender cuts, such as shoulder cubes
  • Braising for large or small cuts, but traditionally less-tender cuts
 ROASTING — in an uncovered, shallow pan at 350o F.
Approximate
Thickness
or Weight
Cooking Time
(in minutes, unless otherwise specified)
Loin Roast, Bone-in or Boneless*

 2-5 pounds

20 per pound

Crown Roast*

 6-10 pounds

 20 per pound

Leg

3 1/2 pounds

40 per pound

Shoulder Roast (Butt)*

3-6 pounds

45 per pound

Tenderloin (roast at 425 -450F)

1 – 1 1/2 pounds

20 – 30

Ribs

1 1/2 – 2 hours**

 

 
BROILING — 4 inches from heat OR
GRILLING — over direct heat
Approximate
Thickness
or Weight
Cooking Time
(in minutes, unless otherwise specified)
Chops, Bone-in or Boneless

 3/4 inch

 8-10

Thick Chop

 1 1/2 inches

 12-16

Kabobs

1-inch cubes

10-15**

Tenderloin

1 – 1 1/2 pounds

15-25

Ground Pork Patties

 1/2 inch

8-10

GRILLING — over indirect heat
Approximate
Thickness
or Weight
Cooking Time
(in minutes, unless otherwise specified)
Loin Roast, Bone-in or Boneless*

 2 pounds

 45 minutes – 1 hour

Shoulder Roast (Butt)*

 3-5 pounds

 2 1/2 – 4 hours**

Ribs

1 1/2 – 2 hours**

SAUTEING — with a small amount of oil over medium-high heat in an uncovered pan
Approximate
Thickness
or Weight
Cooking Time
(in minutes, unless otherwise specified)
Cutlets, Bone-in or Boneless

 1/4 inch

 3-4**

Chops, Bone-in or Boneless

 3/4 inch

7-8

Tenderloin Medallions

1/4 – 1/2 inch

4-8**

Ground Pork Patties

1/2 inch

8-10

BRAISING — with a small amount of liquid over low heat in a tightly covered pan
Approximate
Thickness
or Weight
Cooking Time
(in minutes, unless otherwise specified)
Chops or Cutlets

 1/4 – 1 inch

 8-15

Cubes

1 inch

 8-10**

Tenderloin Medallions

1/2 – 3/4 inch

4-8

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
Approximate
Thickness
or Weight
Cooking Time
(in minutes, unless otherwise specified)
Ribs

 —

 1 1/2 – 2 hours**

Cubes

 1 inch

 45 minutes – 1 hour**