Preparation Methods

Pork is best when cooked to medium doneness - 145 degrees F. on a meat thermometer with a three-minute rest time*.  Correctly cooked pork is juicy and tender, with a slight blush of pink in the center.
There are two basic methods for cooking meats: dry heat and moist heat. Generally, dry-heat methods are best applied to naturally tender cuts of meat. Moist-heat methods tenderize less-tender cuts.

Dry-Heat Methods
  • Grilling - for both small cuts cooked over direct heat and large pork cuts cooked with indirect heat
  • Broiling - for small cuts such as chops, tenderloin, kabobs and pork patties
  • Sautéing/Stir Frying - for small pork cuts such as medallions, ground patties, chops, cutlets and strips
  • Panbroiling - for chops, tenderloin medallions, ham slices, bacon and ground pork patties
  • Roasting - for large pork cuts - loin roasts, tenderloin, shoulder roasts, ham, leg roasts
Moist-Heat Methods
  • Stewing - for smaller pieces of less-tender cuts, such as ribs and pork cubes
  • Braising - for large or small cuts, but traditionally less-tender cuts

*Ground pork like all ground meat should be cooked to 160 degrees F. Precooked ham can be reheated to 140 degrees F or enjoyed cold.