COOKING TIPS
Handling and Cooking Pork
To prevent contamination, pork should be purchased just before you leave the grocery store and placed in the refrigerator as soon as you get home.
Maintain a clean work area when preparing pork. To ensure complete safety, remember…
- Wash hands with warm soapy water before and after handling meat
- Use utensils and cutting boards that have been thoroughly cleaned
- Don’t use the same cutting board, plates or utensils for cooked pork that you used when it was raw
- Pork should always be thawed or marinated in the refrigerator rather than at room temperature
- Chill leftovers quickly by dividing them before refrigerating
- When in doubt, throw it out
Pork Storage
| Maximum Recommended Storage Times for Quality |
Refrigerator (35° to 40° F) |
Freezer (0° F or colder) |
| Fresh Pork Cuts (Roasts, Steaks, Chops) |
2 to 4 days | 3 to 6 months |
| Fresh Ground Pork | 1 to 2 days | 1 to 3 months |
| Leftover Cooked Pork | 4 to 5 days | 2 to 3 months |
Less is More When Cooking Pork
Today’s pork simply does not need to be cooked to well-done. Over cooking robs the meat of its tenderness and juiciness, leaving it tough and dry. For juicy, delicious fork-tender pork, cook to medium so it’s still pink inside. The USDA recommends cooking it to 160° F. The best way to do this is to remove the pork from the heat when it reaches 150°F, cover with foil and let stand for 5 to 10 minutes. The latent heat inside the pork will continue to cook it, raising the temp to a perfect 160°F. Here’s a helpful cooking guide based on time:
| ROASTING Gas or electric oven |
Size/Weight | Cooking Time |
| Loin roast, bone in – 350° | 3 to 5 lbs | 20 minutes per pound |
| Rib roast, boneless – 350° | 2 to 4 lbs | 20 minutes per pound |
| Tenderloin – 450° | .5 to 1 lb | 20 minutes per pound |
| BROILING/GRILLING 4 inches from heat |
Size/Weight | Cooking Time |
| Chops, bone in | .75 inch | 6 to 8 minutes |
| Chops, boneless | .75 inch | 6 to 8 minutes |
| Tenderloin | .5 to 1 lb | 15 to 25 minutes |
| Kabobs | 1 inch cubes | 15 to 25 minutes |
| Ground pork patties | .5 inch thick | 8 to 10 minutes |
| PAN BROILING Medium-high stovetop |
Size/Weight | Cooking Time |
| Chops, bone in | .75 inch | 6 to 10 minutes |
| Chops, boneless | .75 inch | 6 to 10 minutes |
| Ground pork patties | .5 inch | 7 to 9 minutes |