Oven Roasting Pork

Great pork roasts begin with tender cuts such as top pork loin. Follow these steps for roasted pork that's well-browned on the outside, moist and tender on the inside:

1. Preheat oven to 325°F. Before cooking, season pork with herbs, spices or other seasonings as directed. There’s no need to cover the pork or add water.
2. Insert the tip of a meat thermometer in the center of the thickest part of the pork. Do not lodge the tip in fat or touch bone.
3. Line a shallow roasting pan with aluminum foil for easy clean-up. Place pork roast fat side up (if fat is present) on a rack in the roasting pan. As fat in the pork melts, it self-bastes the roast and eliminates the need for basting during cooking.
4. Roast at 325°F. until tender, using the Charts and Reference Guides as a guide to roasting times and doneness temperatures.
5. Take pork out of the oven and cover loosely with aluminum foil (to allow steam to escape) when it reaches the appropriate roasting time, as directed. Let stand for 15 to 20 minutes or until pork reaches the internal doneness temperature. (Pork continues to cook after you remove it from the oven.) Carve as desired.

Grilling Pork

Fond of grilling out? Pork chops, tenderloins, spareribs and patties are great for grilling. Less tender cuts of pork grill well when they’re marinated first.

Remember to consider whether you want to use direct or indirect heat to grill pork, as follows:

• Direct Heat - Cook pork on a grill rack directly above the heat source; best for meat that cooks in less than 25 minutes, such as pork chops, patties, and tenderloin.
• Indirect Heat - Cook pork on a grill rack but not directly over the heat source; best for long-cooking pork, such as ribs and roasts.

Try these tips for grilling pork:

1. Position grill rack so pork is at the heat distance recommended by your grill manual. (Grill pork loin back ribs and spareribs using indirect heat.) Add soaked woodchips in a foil pouch for smoking pork, if desired.
2. Heat the coals or gas grill to medium.
3. Remove excess fat from pork before grilling to avoid flare-ups. Baste with sauce or marinade, as desired. Sugary or tomato-based sauces should be added only during the final 10-15 minutes of grilling to avoid burning.
4. Cover grill. Grill pork for about half the recommended time, or until browned on one side. Turn pork and continue grilling until done (see our Charts and Reference Guides for time and temperature guidelines).

Oven Broiling Pork

Try these tips for broiling pork:

1. Position oven rack so pork is at the recommended broiler distance (see your broiler’s instructions).
2. Set oven on Broil.
3. Remove excess fat from pork before broiling to avoid flare-ups.
4. Place pork on the rack of the broiler pan. (For easy cleanup, line the pan with aluminum foil first.)
5. Broil pork for about half the recommended time or until brown on one side.
6. Turn pork and continue broiling until done (see our Charts and Reference Guides for time and temperature guidelines).