There
are two basic methods for cooking meats: dry
heat and moist heat. Generally, dry-heat methods
are best applied to naturally tender cuts of
meat. Moist-heat methods tenderize less-tender
cuts.
Pork
can be safely cooked to medium rare at a final
internal cooked temperature 145 degrees F. as
measured on a food thermometer, followed by
a three-minute rest time.
Ground pork, like
all ground meats, should be cooked to 160 degrees
F.
Using
a Meat Thermometer
The key to preparing delicious
pork is in the preparation. Prevent overcooking
by checking the internal temperature of pork
with an instant-read food thermometer.
Pork can be safely cooked
to medium rare at a final internal cooked
temperature of 145 degrees F, as measured
by an instant-read food thermometer, followed
by a 3 minute rest time.
To check the internal temperature
of pork, insert the food thermometer into
the thickest part of the meat (without touching
any bone).
The internal temperature
should register within a few seconds. Instant-read
food thermometers are not meant to be left
in the meat during cooking.
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, tenderloin, kabobs and pork
patties
Sautéing for small
pork cuts such as medallions, ground patties,
chops, cutlets and strips
Pan broiling for chops,
tenderloin medallions, ham slices, bacon and
ground pork patties
Roasting for large pork
cuts - loin roasts, tenderloin, shoulder roasts,
ham, leg roasts
Moist-Heat
Methods
Stewing for smaller pieces
of less-tender cuts, such as ribs and pork
cubes
Braising for large or small
cuts, but traditionally less-tender cuts
