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Pork – Fast Facts

Selecting

Sautéing

  • Cutlets: Bone-in or boneless
  • Chops: Bone-in or boneless
  • Tenderloin Medallions
  • Ground Pork Patties

Patties Braising

  • Chops or Cutlets
  • Cubes
  • Tenderloin Medallions
  • Shoulder Roast (Butt)
  • Ribs

Stewing

  • Cubes
  • Ribs

Grilling/Broiling

  • Chops: Bone-in or boneless
  • Thick Chop
  • Kabobs
  • Tenderloin
  • Ground Pork

Roasting

  • Loin Roast: Bone-in or Boneless
  • Crown Roast
  • Leg
  • Shoulder Roast (Butt)
  • Ribs
  • Tenderloin

Grilling

  • Loin Roast: Bone-in or Boneless

Perfect Portions

General serving sizes guidelines:
Fr boneless meats, allow 1/3 lb. per person.
For bone-in meats, allow 3/4 lb. per person.

Cooking Methods

Roasting

Method Cut Thickness
(weight)
Total Cooking Time (minutes)
Preheat oven to 350° F.
Place pork on rack
Boston Butt Roast 3 to 6 lbs. 25 to 28 per lb.
Pork Loin Rib End Roast 2 to 5 lbs. 27 per lb.
Bone-In Center Cut Roast 3 to 5 lbs. 30 to 35 per lb.
Tenderloin (450° 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.

Broiling

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

Grilling

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

Steam/Grill

Method Cut Thickness
(weight)
Total Cooking Time (minutes)
Shallow pan with 1/4 inch water, covered
in 350° F oven for 1 hour.
Ribs 2 to 4 lbs. Steam for 1 hour, then 20 to 25 minutes on grill, turn frequently

Sauté

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

Stir-Fry

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

Pan Broil

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
3/4 to 1 inch 3 per side

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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