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Thickness/Weight |
Internal Tempature (Fahrenheit) |
Cooking Time
(in minutes, unless otherwise specified) |
BROILING - 4 inches from heat OR
GRILLING - over direct heat |
| Loin Chops, Bone-in or Boneless |
3/4 inch |
160° |
8-10 |
| Thick Chop |
1 1/2 inches |
160° |
12-16 |
| Kabobs |
1-inch cubes |
Tender |
10-15 |
| Tenderloin |
1/2 - 1 1/2 lbs. |
160° |
15-25 |
| Ground Pork Patties |
1/2 inch |
160° |
8-10 |
Pork today is very lean and should not be overcooked. Whenever possible, based on the cut, use a thermometer to test for doneness. Pork should be cooked to 160° F, a temperature at which it will be slightly pink on the inside.
* For larger cuts of pork, such as roasts, cook to 150° F; remove from the oven or grill and allow to set for 10 minutes before slicing. The temperature of the roast will continue to rise to 160° and the pork juices will redistribute throughout the roast before slicing. |
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