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 Selecting
Sautéing
Cutlets - Bone-in or boneless
Chops - Bone-in or boneless
Tenderloin Medallions
Ground Pork Patties
Grilling/Broiling
Chops - Bone-in or boneless
Thick Chop
Kabobs
Tenderloin
Ground Pork Patties
Braising
Chops or Cutlets
Cubes
Tenderloin Medallions
Shoulder Roast (Butt)
Ribs
Grilling
Loin Roast - Bone-in or Boneless
Roasting
Loin Roast - Bone-in or Boneless
Crown Roast
Leg
Shoulder Roast (Butt)
Ribs
Tenderloin
Stewing
Cubes
Ribs
Perfect Portions
General serving sizes guidelines:
For boneless meats, allow 1/3 lb. per person.
For bone-in meats, allow 3/4 lb. per person.
Cooking Methods |
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| Roasting |
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| Method |
Cut |
Thickness
(weight) |
Total Cooking Time (minutes) |
Preheat oven to 350º F. Place pork on rack
in shallow pan uncovered |
Boston Butt Roast |
3 to 6 lbs. |
25 to 28 per lb. |
| Pork Loin Rib End Roast |
2 to 5 lbs. |
27 per lb., 5 rest* |
| Bone-In Center Cut Roast |
3 to 5 lbs. |
30 to 35 per lb. |
| Tenderloin (450º F) |
1 to 1 1/2 lbs. |
28 to 30, 5 rest* |
| Boneless Loin Roast |
2 to 4 lbs. |
30 to 35 per lb. |
| Boneless Sirloin Roast |
2 to 6 lbs |
37 to 42 per lb. |
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| Broiling |
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| Method |
Cut |
Thickness
(weight) |
Total Cooking Time (minutes) |
| Preheat broiler to high. Place broiler pan 4 inches from heat. |
Tenderloin |
1 to 1 1/2 lbs. |
8 to 12 per side |
| Tenderloin Medallions |
3/4 to 1 inch |
4 per side |
| Kabobs |
1 inch |
5/side (10 total) |
| Ribs |
3 to 4 lbs. |
35 total, turning frequently |
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Return to Top |
| Grilling |
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| Method |
Cut |
Thickness
(weight) |
Total Cooking Time (minutes) |
| Direct: Grill covered or uncovered over hot coals 4 inches from heat, turning frequently. Indirect: Grill covered with coals off to side, drip pan with water under pork, turning frequently. |
Boneless Center Cut Chops |
1/2 to 3/4 inch |
2 1/2 to 3 per side |
| Bone-In Center Cut Chops |
1/2 to 3/4 inch |
3 per side |
| Tenderloin |
1 lb. |
16 per lb. covered |
| Kabobs |
3/4 to 1 inch |
4 to 5 per side uncovered |
| Ribs |
2 to 4 lbs. |
1 to 1 1/2 hours total: indirect method |
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Return to Top |
| Steam/Grill |
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| Method |
Cut |
Thickness
(weight) |
Total Cooking Time (minutes) |
Shallow pan with 1/4 inch water, covered
in 350º F oven for 1 hour. |
Ribs |
2 to 4 lbs. |
Steam for 1 hour, then 20 to 25 minutes on grill, turn frequently |
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| Saute |
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| Method |
Cut |
Thickness
(weight) |
Total Cooking Time (minutes) |
| In skillet, heat 1 to 2 tsp. vegetable or olive oil over medium heat, turn as needed. |
Bone-In Center Cut Chops |
1/2 to 3/4 inch |
3 per side |
| Boneless Center Cut Chops |
1/2 to 3/4 inch |
2 1/2 to 3 per side |
| Pork Cutlets |
1/4 to 3/8 inch |
1 per side |
| Tenderloin Medallions |
3/4 to 1 inch |
3 per side |
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Return to Top |
| Stir-Fry |
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| Method |
Cut |
Thickness
(weight) |
Total Cooking Time (minutes) |
| In wok or skillet heat 2 tsp. of oil over high heat. Stir constantly. |
Pork Strips |
1/4 x 1/4 x 2 inches |
1 1/2 total |
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| Pan Broil |
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| Method |
Cut |
Thickness
(weight) |
Total Cooking Time (minutes) |
| Brush Pan with small amount of oil. Preheat pan over medium-high heat. Turn as needed. Nonstick pan, omit oil. |
Boneless Center Cut Chops |
1/2 to 3/4 inch |
3 per side |
| Bone-In Center Cut Chops |
3/4 inch |
3 to 3 1/2 per side |
| Tenderloin Medallions |
1/2 to 3/4 inch |
3 per side |
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3/4 to 1 inch |
3 per side |
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Thawing & Freezing
Refrigerator: Allows slow, safe
thawing. Make sure thawing juices do
not drip on other foods.
Cold Water: For faster thawing, place
food in a leak-proof plastic bag and
submerge in cold tap water.
Microwave: Cook immediately after microwave thawing. |
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Food Safety
Grilling & broiling total cooking time
To determine doneness, cut a slit into the center of the meat to check the color: red indicates rare, pink indicates medium and brown indicates well done. Total cooking time for medium is about 18 minutes. Use a meat thermometer to test for doneness: 135°F indicates medium rare, 150°F indicates medium. |
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Note:
Cooking times and temperatures can vary. We recommend taking an internal temperature as the best way to ensure a superior product and a safe product. |
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