Pork Cooking Chart
Roasting
 
Method Cut Thickness
(weight)		 Total Cooking Time (minutes)
Preheat oven to 350 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 (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
 
Saute
 
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
 
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.