A major advantage of pork is that it does not need to be cooked well done to be safe to eat. This opens up pork to a variety of cooking methods to achieve the results you want, including smoking, roasting and grilling. Medium rare can be achieved by cooking to only 145-155 degrees Fahrenheit. However, a stand time should be utilized to allow for the juices to settle and return to the center of the meat. Use the handy table below for a variety of valuable cooking information.

Pork Cut Best Cooking Method End Temp Stand Time* Visual Description
Chops/Steaks Grill 145°F 3 minutes Medium Rare
(warm, dark-pink center)
Grilling Filet Grill 150°F 3 minutes Medium Rare
(warm, dark-pink center)
Bacon-Wrapped Pork Filet Grill 155°F 3 minutes Medium
(pink and firm center)
Tenderloin Grill 145°F-155°F 10 minutes Medium Rare (warm, dark-pink center)
to Medium (pink and firm center)
Loin Roast Oven Roast 145°F-155°F 15 minutes Medium Rare (warm, dark-pink center)
to Medium (pink and firm center)
Loin Filet Oven Roast 145°F-155°F 10 minutes Medium Rare (warm, dark-pink center)
to Medium (pink and firm center)
Sirloin Roast Oven Roast 160°F 15 minutes Medium
(pink and firm center)
Picnic Cushion Oven Roast 160°F 15 minutes Medium
(pink and firm center)
Steamship Picnic Roast Oven Roast 160°F 30 minutes Medium
(pink and firm center)
Pork Shoulder Smoke or Slow Cook 190°F 15 minutes Well Done
(falls apart when
pulled with fork)
Steamship Leg of Pork Oven Roast 160°F 30 minutes Medium
(pink and firm center)

*Why is there a stand time?
Letting pork rest results in juicier meat. That’s because juices rise to the surface during cooking. When pork stands, the juices can settle and return to the center. If you slice too soon, you’ll allow most of the juices to run out, creating dry meat — and no one likes that.

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