| Method |
Cut |
Thickness/Weight |
Cook
Time in Minutes |
Roasting
Preheat oven to 350F.
Place pork on rack in shallow pan, uncovered. |
Boston
Butt Roast |
3
- 6 pounds |
28
per pound |
| Pork
Loin Rib End Roast |
2
- 5 pounds |
27
per pound, 5 rest* |
| Bone-In
Center Cut Roast |
3
- 5 pounds |
30
- 35 per pound |
| Tenderloin
(450F) |
1
- 1 1/2 pounds |
28
- 30 total, 5 rest* |
Broiling
Preheat broiler to high.
Place broiler pan 4 inches from heat. |
Tenderloin |
1
- 1 1/2 pounds |
8
- 12 per side |
| Tenderloin
Medallions |
3/4
- 1 inch |
4
per side |
| Kabobs |
1
inch |
5
per side (10 total) |
| Ribs |
3
- 4 pounds |
35
total** |
Grilling
Direct -- Grill covered or uncovered over hot coals 4
inches from heat.**
Indirect -- Grill covered with coals off to side, drip pan
with water under pork,.** |
Bone-In
Center Cut Chops |
1/2
- 3/4 inch |
3
per side, uncovered |
| Tenderloin |
1
pound |
16
per pound, covered |
| Kabobs |
3/4
- 1 inch |
4
- 5 per side, uncovered |
| Ribs |
2
- 4 pounds |
1
1/2 - 2 hours total, indirect method |
Steam/Grill
Shallow pan with 1/4 inch water; covered in 350F oven for 1 hour. |
Ribs |
2
- 4 pounds |
Steam
for 1 hour, then 20 - 25 minutes on grill** |
Sauté
In skillet, heat 1 -2 teaspoons vegetable or olive oil over medium
heat, turn as needed. |
Bone-In
Center Cut Chops |
1/2
- 3/4 inch |
3
per side |
| Boneless
Center Cut Chops |
1/2
- 3/4 inch |
2
1/2 - 3 per side |
| Pork
Cutlets |
1/4
- 3/8 inch |
1
per side |
| Tenderloin
Medallions |
3/4
- 1 inch |
3
per side |
| Fresh
Ham for Scaloppini |
2
- 3 ounces |
1
per side |
Stir
Fry
In wok or skillet heat 2 teaspoons of oil over high heat.
Stir constantly. |
Pork
Strips |
1/4
x 1/4 x 2 inches |
1
1/2 total |
Pan
Broil
Brush pan with small amount of oil. Pre-heat pan over
medium-high heat. Turn as needed. In non-stick pan,
omit oil. |
Boneless
Center Cut Chops |
1/2
- 3/4 inch |
3
per side |
| Bone-In
Center Cut Chops |
3/4
inch |
3
- 3 1/2 per side |
| Tenderloin
Medallions |
3/4
- 1 inch |
3
per side |
| London
Broil |
1/2
- 3/4 inch |
3
per side |
Braise
In large, heavy, oven-proof pot, heat 1 tablespoon of oil over
high heat. Brown all sides. Add 1/2 inch of
water. Cover and bake in 350F oven or simmer on low heat on
top of range. |
Boston
Butt Roast |
3
- 6 pounds |
22
per pound, rest* covered 10 minutes |
| Fresh
Ham Roast |
1
1/2 - 2 1/2 pounds |
22
per pound, rest* covered 10 minutes |
Stew
In pot, heat 2 teaspoons of oil over high heat. Brown cubes
on all sides, stirring constantly. Add water or broth to
cover. Bring to a simmer, reduce heat, cover and simmer
gently. |
Pork
Cubes |
1
inch |
40
minutes |
