Bookmark and Share


Minnesota Pork Board

151 Saint Andrews Court, Suite 810   |   Mankato, MN 56001   |   Phone: 507.345.8814   |   Fax 507.345.8681

Minnesota Pork Board Minnesota Pork Production Leadership & Staff Environmental Stewards Committees Events Calendar Press Releases Newsletters
Meet Our County Ambassadors State Ambassador Competition Ambassador Program Goals
PQA Plus & TQA Swine Training Program PorkCast Online Seminars Co-op Funding Forms Award Applications Producer Resources Research Seminar Archive Links
Pork Recipes Pork Cuts & Cooking Pork Nutrition Taste of Elegance
Education Material Order Form Nutritional Material Order Form Teacher Resources
Dates & Location Tradeshow Exhibitor Information Event Schedule
 

Pork Recipes
Pork Cuts & Cooking
Pork Nutrition
Taste of Elegance

Pork Cuts & Cooking

Cooking Times and Temps (pdf file) |  Pork Cut Diagram (pdf file 1 MB)   | Cuts of Pork (with photos)

COOKING TEMPERATUREs & Cooking Methods

Pork is best when cooked to medium doneness - 150 degrees F. internal temperature on a meat thermometer. Correctly cooked pork is juicy and tender, with a slight blush of pink in the center.

Cook pork to 160 degrees F internal temperature.

Cooking Times and Temps

(pdf)

Use a Meat Thermometer

A digital, instant-read thermometer is a low cost, must-have for every kitchen.

 

When inserted into the thickest part of the meat (without touching any bone), the temperature should register within a few seconds.

Instant-read thermometers are not meant to be left in the meat during cooking. If you wish to invest a bit more, continuous-read digital thermometers are another option. Designed to be left in the meat during the entire duration of cooking, they often include a probe that is placed in the meat. The probe is connected via cord to the thermometer unit, which can be placed on a countertop near the stove.

Wet and Dry Cooking Methods

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.

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
  • Panbroiling 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

to top

     
           

Web Weaver: VoyageurWeb