Pork Varieties and Temperature

• Safe minimum cooking temperatures depend on the type of pork. Fresh, uncooked whole pork products, including roasts, chops, ribs and hams need to be cooked to a minimum internal temperature of 145 degrees Fahrenheit, which is medium-rare. Cook to an internal temperature of 160 F for medium, or 170 F for well-done. Ground pork products, such as sausages, require cooking to 155 F, while precooked products, such as cured hams, only require an internal temperature of 140 F. Muscle meats, such as chops, may still be slightly pink inside even when cooked to the minimum safe temperature.

Preparation Safety

• Temperature safety isn't limited to cooking. Storing pork properly further prevents the foodborne illness. Keep pork refrigerated at 40 F or lower up until it's time to prepare and cook it. When using frozen pork, thaw it in the refrigerator and not at room temperature. A large pork roast or ham may require two days to defrost, while smaller cuts usually defrost overnight in the fridge. If you marinate the pork, do so in the refrigerator so it stays at a safe temperature. Wash your hands and utensils thoroughly before working with pork and keep the pork wrapped in the refrigerator so it isn't contaminated by other foods.

Cooking Methods

• Depending on the type of pork, you can cook it on the stovetop, in the microwave or on the grill or in the oven. Insert an oven thermometer into large cuts, such as roasts or hams, when cooking them in the oven, placing the thermometer in the thickest part of the meat so it isn't touching bone. A thermometer also allows you to monitor the temperature when cooking pork on a grill or on the stove. Generally, boneless roasts and hams in the oven require 20 to 30 minutes per pound when cooked at 350 F. Bone-in meats require 35 to 40 minutes. Chops and thinner cuts, including sausage patties, between 3/4 and 1 1/2 inches thick require eight to 12 minutes on the grill or in a skillet, while thinner cutlets and medallions cook through within four to eight minutes.

Resting the Meat

• Many pork cuts benefit from a resting time after cooking and before you serve them. Resting allows moisture to redistribute through the meat as it finishes cooking off the heat. Ground pork and cured or precooked hams don't require resting. Muscle meats, uncured hams and roasts need three to four minutes of resting before cutting or serving. Rest the meat under a loose tent of aluminum foil, which helps retain the heat.