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The National Pork Board recommends cooking pork chops, roasts, and tenderloin to an internal temperature between 145° F. (medium rare) and 160° F. (medium), followed by a 3 minute rest. Since large cuts increase approximately 10° F. while resting, remove them from the heat at 150° F. followed by a 10 minute rest.
Cooking times are dependent on much more than weight. The shape of the roast, the thickness, the uniformity, the outside temperature, the quirks of your grill or oven... the only way to cook a roast properly is with a probe-type thermometer. You decide what temperature you want the center of your roast and cook it until it reaches that temperature. The lower the cooking temperature, the more evenly the roast will cook. You can Google roasting temps to give you a general idea, but if you use a recipe time, you will overcook or undercook your roast, probably, 60% of the time. Probe thermometers are cheap and reliable.
I found the following information from the United Kingdom website for Delicious Magazine:
Note: The cooking time is dependent upon the weight of the boneless pork leg. See below.
Allow the meat to come to room temperature before you cook it.
For good crackling: make sure the skin is very dry before you cook it. Put the joint in the fridge, uncovered, to help it dry out. Score the skin before roasting - this allows the fat from underneath to bubble up, crisping the skin as it does so. Use a Stanley knife or a very sharp kitchen knife and, taking care not to go through to the flesh, make incisions 1cm apart. Sprinkle the skin liberally with salt just before you put it into the hot oven. If salted too far in advance it will attract moisture.
Cooking time: start roasting pork at a high temperature (240°C/ fan220°C/gas 9 or as high as your oven will go) to get the heat through to the centre of the joint, and get the crackling off to a good start. After 20 minutes, reduce the temperature to 180°C/fan160°C/gas 4 and continue to roast for 25 minutes per 450g.
Knowing when pork is cooked: pierce the centre of meat from the underside of the joint with a fine skewer. There should be no traces of pink left in the juices. Clear juices indicate the pork is sufficiently cooked, but that the meat will still be beautifully moist.
Cook at 250 for 4 hours and cover with foil , parchment or even news paper and cook at 250 until it reaches 187 degrees this will melt all fat and connective tissue. Total time will be about 6 to 8 hours.
Hi there.
Most recipies suggest 350 degrees for a pork loiin, approx 25-30 mins per pound. Once you are near the end of the cooking time check the center of the roast with a meat thermometer. It should read 170-180 degrees to make sure it's thoughly cooked.
And don't forget to let it rest, covered for about 15 mins before slicing so the juices re-distribute.
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