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 (160°F/71°C). For roasts, including tenderloin, you can remove the pork from the oven when the internal temperature reaches 155°F/68°C, then cover loosely with aluminum foil - the temperature will rise to the recommended 160°F/71°C 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".
| lbs | kg | 325°F (160°C) min/lb (500g) | ||
|---|---|---|---|---|
| Loin | centre-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 |
| Leg | inside, boneless outside, boneless | 3-4 3-4 | 1.5-2.0 1.5-2.0 | 20-25 20-25 |
| Shoulder | shoulder 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 |
| Tenderloin | roast at 375°F (190°C) oven temperature | 1/2-3/4 | 250-350g | 30-35 (total cooking time) |