Pork Roasting Guide

The best way to know if meat is cooked properly is to use a meat thermometer, inserted into the thickest part of the meat, to check the internal temperature (160F/71C). For roasts, including tenderloin, you can remove the pork from the oven when the internal temperature reaches 155F/68C, then cover loosely with aluminum foil - the temperature will rise to the recommended 160F/71C after 10-15 minutes as the roast sits.

If the cut of meat is too thin to check with a thermometer, you can pierce cooked meat with a fork or knife and look to see if the juices are clear.

An approximate guide to cooking different cuts of pork can also be gauged using "minutes per pound/kg".

  lbskg325F (160C) min/lb (500g)
Loincentre-cut, bone-in
rack of pork
sirloin, boneless
single loin, boneless
rib end, boneless
crown roast
double loin, boneless
3-5
3-5
3-4
3-4
2-4
8+
3-5
1.5-2.2
1.5-2.2
1.5-2.0
1.5-2.0
1.0-2.0
3.5+
1.5-2.2
20-25
20-25
25-30
20-25
25-30
10-15
30-35
Leginside, boneless
outside, boneless
3-4
3-4
1.5-2.0
1.5-2.0
20-25
20-25
Shouldershoulder blade, boneless
shoulder picnic, boneless
shoulder blade, bone-in
shoulder picnic, bone-in
3-6
3-6
5
5
1.5-3.0
1.5-3.0
2.5
2.5
30-35
30-35
25-30
25-30
Tenderloinroast at 375F (190C) oven temperature1/2-3/4250-350g30-35
(total cooking time)