Approximate Pork Cooking Times

ROASTING: Set oven at 350 °F. Roast in a shallow pan, uncovered. Internal temperature: 160° - medium; 170° - well done.

Loin Roast, Bone-in or Boneless

2 to 5 pounds

20-30 min. per pound

Crown Roast

4 to 6 pounds

20-30 min. per pound

Leg, (Fresh Ham) Whole, Bone-in

12 to 16 pounds

22-26 min. per pound

Leg, (Fresh Ham) Half, Bone-in

5 to 8 pounds

35-40 min. per pound

Boston Butt

3 to 6 pounds

45 min. per pound

Tenderloin (Roast at 425-450 F)

1/2 to 1 1/2 pounds

20 to 30 minutes total

Ribs (Back, Country-style or Spareribs)

2 to 4 pounds

1 1/2 to 2 hours (or until fork tender)

BROILING 4 inches from heat or GRILLING

Loin Chops, Bone-in or Boneless

3/4-in or 1 1/2 inches

6-8 min. or 12-16 min.

Tenderloin

1/2 to 1 1/2 pounds

15 to 25 minutes

Ribs (indirect heat), all types

2 to 4 pounds

1 1/2 to 2 hours

Ground Pork Patties (direct heat)

1/2 inch

8 to 10 minutes

IN SKILLET ON STOVE

Loin Chops or Cutlets

1/4-inch or 3/4-inch

3-4 min. or 7-8 min.

Tenderloin Medallions

1/4 to 1/2-inch

4 to 8 minutes

Ground Pork Patties

1/2 inch

8 to 10 minutes

BRAISING: Cover and simmer with a liquid.

Chops, Cutlets, Cubes, Medallions

1/4 to 1-inch

10 to 25 minutes

Boston Butt, Boneless

3 to 6 pounds

2 to 2 1/2 hours

Ribs, all types

2 to 4 pounds

1 1/2 to 2 hours

STEWING: Cover pan; simmer, covered with liquid.

Ribs, all types

2 to 4 pounds

2 to 2 1/2 hours, or until tender

Cubes

1-inch

45 to 60 minutes