How to Use these roasting charts:

Follow these guidelines and utilize a thermometer to gauge the internal temperature of the

meat. Aim for the middle time from the charts, then adjust according to your results.

This time will act as a baseline using your equipment, note the weather as well. There are

variables such as: the accurate temperature of the equipment and some we have no

control over (so no need to concern). This can be affected by the room temperature and

sometimes the humidity. This is why the charts should be used along with a good



Searing:Roasts should be seared by brushing with olive oil, and at minimal salt and pepper for

seasoning. Start by heating a skillet pan to high heat and place the meat in the pan to a

caramel color on each side. Searing can be done ahead and then just before cooking pull

your meat out of the refrigeration and temper for ½ hour before cooking. Ham doesn't

need to be seared.






of meat




Time P/lb



Time p/lb




Pork Tenderloin

325 - 350 Medium 17 - 25 minutes 12 -18 minutes

Pork Loin

325 - 350 Medium 13 - 17 minutes 10 - 15 minutes
  Pork Rib Roast 325 - 350 Medium 18 - 22 minutes 15 - 20 minutes
    325 - 350 Medium 7 - 9 minutes 5 - 8 minutes



325 - 350 Medium 6 - 8 minutes 5 - 7minutes


Bone in

325 - 350 Medium 10 - 11 minutes 8 - 9 minutes


Pork: can be cooked to 145 degrees, this will keep moisture in the meat. Pork no longer needs to be cooked well done.


Ham: is most often smoked for our use. This means that the ham is cooked already when we get it. Smoked ham only needs

to be heated.


        145 degrees = Medium      150 degrees = Medium Well      155 degrees = Well Bright

                    Pink Warm Center             Grey Warmer Center                    Dark Grey, Hot

          Tender                                  Firm                                                Hard


Note:     Carry over cooking is a term in cooking that starts when a roast comes out of the oven. The internal temperature of

the roast continues to rise until it peaks usually about 20 minutes. The internal temperature can rise as much as 10

degrees or so. When cooking a roast you should consider the carry over cooking. If you over cook to begin with carry over

cooking will really over cook your product. By letting your roast rest for 20 minutes will allow the juices relax, and they

will not rush out of the meat when you slice into it.

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