ROASTING/GRILLING PORK

It is always hard to decide how to cook a cut of meat, and how to tell when it is done. Usually with meat, doneness is determined by internal temperature. Invest in a good meat thermometer. My husband found one that is cordless so I can stick the probe in the meat and carry the unit around the house with me and it will beep when it is almost done and give updates on temperature. There are many varieties on the market so find one that works for you.

Don’t forget to remove the meat from the cooking source when the temperature reaches about 5º below the doneness level. As the meat sits before serving it will continue to cook a bit.

Pork is generally cooked to 160ºF (med well)-170ºF (well done) in a 325º F oven.

2-4 pound Single Loin Boneless Top Loin Roast 1-1 ½ hours to roast in the oven, or 1-1 ¼ hours to grill over indirect heat.

3-5 pounds Double Loin, Tied Boneless Top Loin Roast will roast for 1¾-2½ hours in the oven, or 1¼ -2½ hours to grill over indirect heat.

2-4 pounds Loin Back Ribs or Spareribs (Roast at 350º) 1½ -1 ¾ hours (well done) or 1¼- 1½ hours to grill over indirect heat.

2-4 pounds Country Style Ribs (Roast at 350º) 1½-2 hours (well done), or grill over indirect heat for the same amount of time.

3-4 pounds Loin Blade or Sirloin Roast 1 ¾-2 ½ hours to roast in the oven, or grill over indirect heat for the same amount of time.

3-5 pounds Loin Center Rib Roast 1½-2½ hours to roast in the oven or 1¼-2½ hours to grill over indirect heat.

6-8 pounds Rib Crown Roast 2–3½ hours to roast in the oven, or grill over indirect heat for the same amount of time.

¾ to 1 pound Tenderloin (Roast at 425ºF) 25-35 minutes to roast in the oven, or 30-45 minutes to roast over indirect heat.