{"id":10730,"date":"2022-08-25T08:00:20","date_gmt":"2022-08-25T00:00:20","guid":{"rendered":"https:\/\/www.chefstemp.com\/?p=10730"},"modified":"2026-05-14T18:16:55","modified_gmt":"2026-05-14T10:16:55","slug":"pork-temperature-chart","status":"publish","type":"post","link":"https:\/\/www.chefstemp.com\/es\/tabla-de-temperaturas-de-la-carne-de-cerdo\/","title":{"rendered":"The Complete Pork Temp &#038; Times Chart for Juicy, Tender Results"},"content":{"rendered":"<div class=\"fusion-fullwidth fullwidth-box fusion-builder-row-1 fusion-flex-container nonhundred-percent-fullwidth non-hundred-percent-height-scrolling\" style=\"--awb-border-radius-top-left:0px;--awb-border-radius-top-right:0px;--awb-border-radius-bottom-right:0px;--awb-border-radius-bottom-left:0px;--awb-flex-wrap:wrap;\" ><div class=\"fusion-builder-row fusion-row fusion-flex-align-items-flex-start fusion-flex-content-wrap\" style=\"max-width:1331.2px;margin-left: calc(-4% \/ 2 );margin-right: calc(-4% \/ 2 );\"><div class=\"fusion-layout-column fusion_builder_column fusion-builder-column-0 fusion_builder_column_1_1 1_1 fusion-flex-column\" style=\"--awb-bg-size:cover;--awb-width-large:100%;--awb-margin-top-large:0px;--awb-spacing-right-large:1.92%;--awb-margin-bottom-large:0px;--awb-spacing-left-large:1.92%;--awb-width-medium:100%;--awb-spacing-right-medium:1.92%;--awb-spacing-left-medium:1.92%;--awb-width-small:100%;--awb-spacing-right-small:1.92%;--awb-spacing-left-small:1.92%;\"><div class=\"fusion-column-wrapper fusion-flex-justify-content-flex-start fusion-content-layout-column\"><div class=\"fusion-text fusion-text-1\"><p><strong><b>Pork Temp Quick Answer: <\/b><\/strong><\/p>\n<p>Pork cuts, including loin, chops, roasts, etc., should be cooked to a <strong>safe temperature for pork<\/strong> of 145\u00b0F (63\u00b0C) and then allowed to rest for 3 minutes for optimal juiciness and safety. The juiciness of lean cuts of meat can be diminished by overcooking. Exceeding 145\u00b0F (63\u00b0C) on these cuts can lead to unnecessary loss of moisture and flavor. Sausage products made from pork must be cooked to an internal temperature of 160\u00b0F (71\u00b0C) to be safe for consumption.<\/p>\n<div id=\"ez-toc-container\" class=\"ez-toc-v2_0_80 counter-hierarchy ez-toc-counter ez-toc-grey ez-toc-container-direction\">\n<p class=\"ez-toc-title\" style=\"cursor:inherit\">Tabla de contenido<\/p>\n<label for=\"ez-toc-cssicon-toggle-item-6a0963f010449\" class=\"ez-toc-cssicon-toggle-label\"><span class=\"\"><span class=\"eztoc-hide\" style=\"display:none;\">Palanca<\/span><span class=\"ez-toc-icon-toggle-span\"><svg style=\"fill: #999;color:#999\" xmlns=\"http:\/\/www.w3.org\/2000\/svg\" class=\"list-377408\" width=\"20px\" height=\"20px\" viewbox=\"0 0 24 24\" fill=\"none\"><path d=\"M6 6H4v2h2V6zm14 0H8v2h12V6zM4 11h2v2H4v-2zm16 0H8v2h12v-2zM4 16h2v2H4v-2zm16 0H8v2h12v-2z\" fill=\"currentColor\"><\/path><\/svg><svg style=\"fill: #999;color:#999\" class=\"arrow-unsorted-368013\" xmlns=\"http:\/\/www.w3.org\/2000\/svg\" width=\"10px\" height=\"10px\" viewbox=\"0 0 24 24\" version=\"1.2\" baseprofile=\"tiny\"><path d=\"M18.2 9.3l-6.2-6.3-6.2 6.3c-.2.2-.3.4-.3.7s.1.5.3.7c.2.2.4.3.7.3h11c.3 0 .5-.1.7-.3.2-.2.3-.5.3-.7s-.1-.5-.3-.7zM5.8 14.7l6.2 6.3 6.2-6.3c.2-.2.3-.5.3-.7s-.1-.5-.3-.7c-.2-.2-.4-.3-.7-.3h-11c-.3 0-.5.1-.7.3-.2.2-.3.5-.3.7s.1.5.3.7z\"\/><\/svg><\/span><\/span><\/label><input type=\"checkbox\"  id=\"ez-toc-cssicon-toggle-item-6a0963f010449\"  aria-label=\"Alternar\" \/><nav><ul class='ez-toc-list ez-toc-list-level-1' ><li class='ez-toc-page-1 ez-toc-heading-level-2'><a class=\"ez-toc-link ez-toc-heading-1\" href=\"https:\/\/www.chefstemp.com\/es\/tabla-de-temperaturas-de-la-carne-de-cerdo\/#Part_1_Health_Concerns_for_Undercooked_Pork_Done_Temp\" >Part 1. Health Concerns for Undercooked Pork Done Temp<\/a><\/li><li class='ez-toc-page-1 ez-toc-heading-level-2'><a class=\"ez-toc-link ez-toc-heading-2\" href=\"https:\/\/www.chefstemp.com\/es\/tabla-de-temperaturas-de-la-carne-de-cerdo\/#Part_2_Understanding_Pork_Cuts_Tough_vs_Tender\" >Part 2. Understanding Pork Cuts: Tough vs. Tender<\/a><\/li><li class='ez-toc-page-1 ez-toc-heading-level-2'><a class=\"ez-toc-link ez-toc-heading-3\" href=\"https:\/\/www.chefstemp.com\/es\/tabla-de-temperaturas-de-la-carne-de-cerdo\/#Part_3_Pork_Temp_Chart\" >Part 3. Pork Temp Chart<\/a><ul class='ez-toc-list-level-3' ><li class='ez-toc-heading-level-3'><a class=\"ez-toc-link ez-toc-heading-4\" href=\"https:\/\/www.chefstemp.com\/es\/tabla-de-temperaturas-de-la-carne-de-cerdo\/#Roasting_Baking\" >Roasting &amp; Baking<\/a><\/li><li class='ez-toc-page-1 ez-toc-heading-level-3'><a class=\"ez-toc-link ez-toc-heading-5\" href=\"https:\/\/www.chefstemp.com\/es\/tabla-de-temperaturas-de-la-carne-de-cerdo\/#Boiling_Grilling\" >Boiling &amp; Grilling<\/a><\/li><li class='ez-toc-page-1 ez-toc-heading-level-3'><a class=\"ez-toc-link ez-toc-heading-6\" href=\"https:\/\/www.chefstemp.com\/es\/tabla-de-temperaturas-de-la-carne-de-cerdo\/#Barbecuing\" >Barbecuing<\/a><\/li><li class='ez-toc-page-1 ez-toc-heading-level-3'><a class=\"ez-toc-link ez-toc-heading-7\" href=\"https:\/\/www.chefstemp.com\/es\/tabla-de-temperaturas-de-la-carne-de-cerdo\/#Sauteing\" >Salteado<\/a><\/li><li class='ez-toc-page-1 ez-toc-heading-level-3'><a class=\"ez-toc-link ez-toc-heading-8\" href=\"https:\/\/www.chefstemp.com\/es\/tabla-de-temperaturas-de-la-carne-de-cerdo\/#Braising\" >Braising<\/a><\/li><li class='ez-toc-page-1 ez-toc-heading-level-3'><a class=\"ez-toc-link ez-toc-heading-9\" href=\"https:\/\/www.chefstemp.com\/es\/tabla-de-temperaturas-de-la-carne-de-cerdo\/#Stewing\" >Stewing<\/a><\/li><\/ul><\/li><li class='ez-toc-page-1 ez-toc-heading-level-2'><a class=\"ez-toc-link ez-toc-heading-10\" href=\"https:\/\/www.chefstemp.com\/es\/tabla-de-temperaturas-de-la-carne-de-cerdo\/#Part_4_Tips_for_Using_Meat_Thermometer_When_Checking_Temp_for_Pork\" >Part 4. Tips for Using Meat Thermometer When Checking Temp for Pork<\/a><\/li><li class='ez-toc-page-1 ez-toc-heading-level-2'><a class=\"ez-toc-link ez-toc-heading-11\" href=\"https:\/\/www.chefstemp.com\/es\/tabla-de-temperaturas-de-la-carne-de-cerdo\/#The_Bottom_Line\" >El resultado final<\/a><\/li><\/ul><\/nav><\/div>\n<h2><span class=\"ez-toc-section\" id=\"Part_1_Health_Concerns_for_Undercooked_Pork_Done_Temp\"><\/span><b>Part 1. Health Concerns for Undercooked Pork Done Temp<\/b><span class=\"ez-toc-section-end\"><\/span><\/h2>\n<ul>\n<li>Trichinosis: Early signs are nausea and diarrhea. As the Trichinella roundworm larvae encyst in the pork, elevated fevers and myositis occur, and swelling can appear in the myofascia or periorbital area.<\/li>\n<li>Cysticercosis and Taeniasis: Taenia solium can encyst in the pork as a larva. Taeniasis occurs when the larvae are ingested, and cysticercosis occurs when the larvae encyst in the blood and later in other tissues or organs. Neurocysticercosis (cyst in the brain) is the most dangerous.<\/li>\n<li>Hepatitis E: Pork liver can carry the Hepatitis E virus. It is also concerning for pregnant women and the immunocompromised because it may cause acute liver failure.<\/li>\n<li>Bacterial Infections and Pork: Pork is a very well-known vector for Yersinia enterocolitica, which causes yersiniosis. It may present with abdominal pain that can be very severe and is also pain that may be associated with appendix inflammation. It can also cause the more commonly known Salmonellosis and Listeria Infection.<\/li>\n<\/ul>\n<p>It can also be ill-tempered towards the body, causing uncontrollable distress. Undercooked pork does not reach the necessary temperature for connective tissue to break down, hence the rubbery texture. It is harder for the internal organs to process effectively.<\/p>\n<p><img decoding=\"async\" class=\"aligncenter size-full wp-image-10736\" src=\"https:\/\/www.chefstemp.com\/wp-content\/uploads\/2022\/08\/internal-temperature-of-pork.jpg\" alt=\"Temperatura de la carne de cerdo por corte\" width=\"700\" height=\"548\" srcset=\"https:\/\/www.chefstemp.com\/wp-content\/uploads\/2022\/08\/internal-temperature-of-pork-200x157.jpg 200w, https:\/\/www.chefstemp.com\/wp-content\/uploads\/2022\/08\/internal-temperature-of-pork-300x235.jpg 300w, https:\/\/www.chefstemp.com\/wp-content\/uploads\/2022\/08\/internal-temperature-of-pork-400x313.jpg 400w, https:\/\/www.chefstemp.com\/wp-content\/uploads\/2022\/08\/internal-temperature-of-pork-500x391.jpg 500w, https:\/\/www.chefstemp.com\/wp-content\/uploads\/2022\/08\/internal-temperature-of-pork-600x470.jpg 600w, https:\/\/www.chefstemp.com\/wp-content\/uploads\/2022\/08\/internal-temperature-of-pork.jpg 700w\" sizes=\"(max-width: 700px) 100vw, 700px\" \/><\/p>\n<h2><span class=\"ez-toc-section\" id=\"Part_2_Understanding_Pork_Cuts_Tough_vs_Tender\"><\/span><b>Part 2. Understanding Pork Cuts: Tough vs. Tender<\/b><span class=\"ez-toc-section-end\"><\/span><\/h2>\n<p>When it comes to getting pork cuts just right on your plate, you want to make sure you are using the right cooking techniques. Each cut of pork has a different texture and collagen fiber composition, so you want to tailor your methods to the specific cut.<\/p>\n<p>Tough Cuts: Such as the shoulder and ribs, benefit from long, slow cooking methods. Less-than-ideal cuts like these collapse into delicious gelatin because the tough collagen fibers break down. Set your cooking liquid to a stable 160\u00b0F (71\u00b0C) to help further break down connective tissue.<\/p>\n<p>Lean Cuts:\u00a0 Such as the loin and chops, are tender and have a less dense muscle fiber composition. Quick, high-temperature methods work best with these cuts. For a great end result, sear these in a skillet, then finish them in the oven until they reach the target pork internal temp of 145\u00b0F (63\u00b0C). Be sure to let the meat rest before serving.<\/p>\n<h2><span class=\"ez-toc-section\" id=\"Part_3_Pork_Temp_Chart\"><\/span><b>Part 3. Pork Temp Chart<\/b><span class=\"ez-toc-section-end\"><\/span><\/h2>\n<p><span style=\"font-weight: 400;\">Use this pork temperature chart to determine the ideal internal cooking temperature for your desired level of doneness.\u00a0<\/span><\/p>\n<\/div>\n<div class=\"table-1\">\n<table width=\"100%\">\n<thead>\n<tr>\n<th align=\"left\"><b>Cocci\u00f3n<\/b><\/th>\n<th align=\"left\"><b>Internal Temp for Pork<\/b><\/th>\n<\/tr>\n<\/thead>\n<tbody>\n<tr>\n<td align=\"left\"><span style=\"font-weight: 400;\">Medio raro<\/span><\/td>\n<td align=\"left\"><span style=\"font-weight: 400;\">145-150\u00b0F (63-66\u00b0C) <\/span><\/td>\n<\/tr>\n<tr>\n<td align=\"left\">Medio<\/td>\n<td align=\"left\"><span style=\"font-weight: 400;\">150-155\u00b0F (66-68\u00b0C) <\/span><\/td>\n<\/tr>\n<tr>\n<td align=\"left\">Pozo mediano<\/td>\n<td align=\"left\"><span style=\"font-weight: 400;\">155-160\u00b0F (68-71\u00b0C) <\/span><\/td>\n<\/tr>\n<tr>\n<td align=\"left\"><span style=\"font-weight: 400;\">Bien hecho<\/span><\/td>\n<td align=\"left\"><span style=\"font-weight: 400;\">160 \u00b0F (71 \u00b0C) <\/span><\/td>\n<\/tr>\n<\/tbody>\n<\/table>\n<\/div>\n<div class=\"fusion-text fusion-text-2\"><p>Also, you can use these tables to determine the proper internal cooking temperature and times based on your cooking methods.<\/p>\n<h3><span class=\"ez-toc-section\" id=\"Roasting_Baking\"><\/span>Roasting &amp; Baking<span class=\"ez-toc-section-end\"><\/span><\/h3>\n<\/div>\n<div class=\"table-1\">\n<table width=\"100%\">\n<thead>\n<tr>\n<th style=\"text-align: center;\" align=\"left\">Cut<\/th>\n<th style=\"text-align: center;\" align=\"left\">Peso<\/th>\n<th style=\"text-align: center;\" align=\"left\">Temperatura interna<\/th>\n<th style=\"text-align: center;\" align=\"left\">Suggested Cooking Time<\/th>\n<\/tr>\n<\/thead>\n<tbody>\n<tr>\n<td style=\"text-align: center;\" align=\"left\">Pork Back Ribs<\/td>\n<td style=\"text-align: center;\" align=\"left\">1.5-2 lbs. per rack<\/td>\n<td style=\"text-align: center;\" align=\"left\">Tender<\/td>\n<td style=\"text-align: center;\" align=\"left\">1.5-2 hrs<\/td>\n<\/tr>\n<tr>\n<td style=\"text-align: center;\" align=\"left\">Shoulder (roast at 275\u00b0 F.)<\/td>\n<td style=\"text-align: center;\" align=\"left\">3-6 lbs.<\/td>\n<td style=\"text-align: center;\" align=\"left\">Tender<\/td>\n<td style=\"text-align: center;\" align=\"left\">55-85 min per lb.<\/td>\n<\/tr>\n<tr>\n<td style=\"text-align: center;\" align=\"left\">Pork Tenderloin Temp(roast at 425\u00b0 F.)<\/td>\n<td style=\"text-align: center;\" align=\"left\">1-1.5 lbs.<\/td>\n<td style=\"text-align: center;\" align=\"left\">145\u00b0-160\u00b0 F\/62.8\u00b0-71.1\u00b0C<\/td>\n<td style=\"text-align: center;\" align=\"left\">20-35 min<\/td>\n<\/tr>\n<tr>\n<td style=\"text-align: center;\" align=\"left\">Ham, fully cooked<\/td>\n<td style=\"text-align: center;\" align=\"left\">5-6 lbs.<\/td>\n<td style=\"text-align: center;\" align=\"left\">140\u00b0 F\/60\u00b0C<\/td>\n<td style=\"text-align: center;\" align=\"left\">20 min per lb.<\/td>\n<\/tr>\n<\/tbody>\n<\/table>\n<\/div>\n<div class=\"fusion-text fusion-text-3\"><h3><span class=\"ez-toc-section\" id=\"Boiling_Grilling\"><\/span>Boiling &amp; Grilling<span class=\"ez-toc-section-end\"><\/span><\/h3>\n<\/div>\n<div class=\"table-1\">\n<table width=\"100%\">\n<thead>\n<tr>\n<th style=\"text-align: center;\" align=\"left\">Cut<\/th>\n<th style=\"text-align: center;\" align=\"left\">Peso<\/th>\n<th style=\"text-align: center;\" align=\"left\">Temperatura interna<\/th>\n<th style=\"text-align: center;\" align=\"left\">Suggest Cooking Time<\/th>\n<\/tr>\n<\/thead>\n<tbody>\n<tr>\n<td style=\"text-align: center;\" align=\"left\">Sirloin Pork Chop<\/td>\n<td style=\"text-align: center;\" align=\"left\">0.75 inch<\/td>\n<td style=\"text-align: center;\" align=\"left\">145\u00b0-160\u00b0 F\/62.8\u00b0-71.1\u00b0C<\/td>\n<td style=\"text-align: center;\" align=\"left\">8-12 min<\/td>\n<\/tr>\n<tr>\n<td style=\"text-align: center;\" align=\"left\">Ground Pork Patties<\/td>\n<td style=\"text-align: center;\" align=\"left\">0.5 inch<\/td>\n<td style=\"text-align: center;\" align=\"left\">160\u00b0 F\/71.1\u00b0C<\/td>\n<td style=\"text-align: center;\" align=\"left\">8-12 min<\/td>\n<\/tr>\n<tr>\n<td style=\"text-align: center;\" align=\"left\">Ham steaks<\/td>\n<td style=\"text-align: center;\" align=\"left\">0.5 inch<\/td>\n<td style=\"text-align: center;\" align=\"left\">140\u00b0 F\/60\u00b0C<\/td>\n<td style=\"text-align: center;\" align=\"left\">6 min<\/td>\n<\/tr>\n<tr>\n<td style=\"text-align: center;\" align=\"left\">Pork Tenderloin Temp<\/td>\n<td style=\"text-align: center;\" align=\"left\">1-1.5 lbs.<\/td>\n<td style=\"text-align: center;\" align=\"left\">145\u00b0-160\u00b0 F\/62.8\u00b0-71.1\u00b0C<\/td>\n<td style=\"text-align: center;\" align=\"left\">20-30 min<\/td>\n<\/tr>\n<\/tbody>\n<\/table>\n<\/div>\n<div class=\"fusion-text fusion-text-4\"><h3><span class=\"ez-toc-section\" id=\"Barbecuing\"><\/span>Barbecuing<span class=\"ez-toc-section-end\"><\/span><\/h3>\n<\/div>\n<div class=\"table-1\">\n<table width=\"100%\">\n<thead>\n<tr>\n<th style=\"text-align: center;\" align=\"left\">Cut<\/th>\n<th style=\"text-align: center;\" align=\"left\">Peso<\/th>\n<th style=\"text-align: center;\" align=\"left\">Temperatura interna<\/th>\n<th style=\"text-align: center;\" align=\"left\">Suggest Cooking Time<\/th>\n<\/tr>\n<\/thead>\n<tbody>\n<tr>\n<td style=\"text-align: center;\" align=\"left\">Sirloin Pork Roast<\/td>\n<td style=\"text-align: center;\" align=\"left\">2 lbs.<\/td>\n<td style=\"text-align: center;\" align=\"left\">145\u00b0-160\u00b0 F\/62.8\u00b0-71.1\u00b0C<\/td>\n<td style=\"text-align: center;\" align=\"left\">20-26 min per lb. for boneless<\/p>\n<p>22-32 min per lb. for bone-in<\/td>\n<\/tr>\n<tr>\n<td style=\"text-align: center;\" align=\"left\">Blade (Shoulder) Pork Roast<\/td>\n<td style=\"text-align: center;\" align=\"left\">3-4 lbs.<\/td>\n<td style=\"text-align: center;\" align=\"left\">Tender<\/td>\n<td style=\"text-align: center;\" align=\"left\">45-75 min per lb.<\/td>\n<\/tr>\n<tr>\n<td style=\"text-align: center;\" align=\"left\">Pork Back Ribs<\/td>\n<td style=\"text-align: center;\" align=\"left\">1.5-2 lbs. per rack<\/td>\n<td style=\"text-align: center;\" align=\"left\">Tender<\/td>\n<td style=\"text-align: center;\" align=\"left\">1.5-2 hrs.<\/td>\n<\/tr>\n<tr>\n<td style=\"text-align: center;\" align=\"left\">Whole Pork Loin (boneless)<\/td>\n<td style=\"text-align: center;\" align=\"left\">8-9 lbs.<\/td>\n<td style=\"text-align: center;\" align=\"left\">145\u00b0-160\u00b0 F\/62.8\u00b0-71.1\u00b0C<\/td>\n<td style=\"text-align: center;\" align=\"left\">8-9 min<\/td>\n<\/tr>\n<\/tbody>\n<\/table>\n<\/div>\n<div class=\"fusion-text fusion-text-5\"><p>Tips: Click here to learn the detailed <em><strong><a href=\"https:\/\/www.chefstemp.com\/es\/roast-pork-internal-temperature\/\">Temperatura interna del cerdo asado<\/a><\/strong><\/em> Si es necesario.<\/p>\n<\/div><div class=\"fusion-text fusion-text-6\"><h3><span class=\"ez-toc-section\" id=\"Sauteing\"><\/span>Salteado<span class=\"ez-toc-section-end\"><\/span><\/h3>\n<\/div>\n<div class=\"table-1\">\n<table width=\"100%\">\n<thead>\n<tr>\n<th style=\"text-align: center;\" align=\"left\">Cut<\/th>\n<th style=\"text-align: center;\" align=\"left\">Peso<\/th>\n<th style=\"text-align: center;\" align=\"left\">Temperatura interna<\/th>\n<th style=\"text-align: center;\" align=\"left\">Suggest Cooking Time<\/th>\n<\/tr>\n<\/thead>\n<tbody>\n<tr>\n<td style=\"text-align: center;\" align=\"left\">Ground Pork Patties<\/td>\n<td style=\"text-align: center;\" align=\"left\">0.5 inch<\/td>\n<td style=\"text-align: center;\" align=\"left\">160\u00b0 F\/71.1\u00b0C<\/td>\n<td style=\"text-align: center;\" align=\"left\">8-11 min<\/td>\n<\/tr>\n<tr>\n<td style=\"text-align: center;\" align=\"left\">Ham steaks<\/td>\n<td style=\"text-align: center;\" align=\"left\">0.5 inch<\/td>\n<td style=\"text-align: center;\" align=\"left\">140\u00b0 F\/60\u00b0C<\/td>\n<td style=\"text-align: center;\" align=\"left\">6 min<\/td>\n<\/tr>\n<tr>\n<td style=\"text-align: center;\" align=\"left\">Sirloin Pork Chop<\/td>\n<td style=\"text-align: center;\" align=\"left\">0.75 inch<\/td>\n<td style=\"text-align: center;\" align=\"left\">145\u00b0-160\u00b0 F\/62.8\u00b0-71.1\u00b0C<\/td>\n<td style=\"text-align: center;\" align=\"left\">8-12 min for boneless<\/p>\n<p>10-16 min for bone-in<\/td>\n<\/tr>\n<tr>\n<td style=\"text-align: center;\" align=\"left\">Tenderloin Medallions<\/td>\n<td style=\"text-align: center;\" align=\"left\">0.25-0.5 inch<\/td>\n<td style=\"text-align: center;\" align=\"left\">Tender<\/td>\n<td style=\"text-align: center;\" align=\"left\">4-8 min<\/td>\n<\/tr>\n<\/tbody>\n<\/table>\n<\/div>\n<div class=\"fusion-text fusion-text-7\"><h3><span class=\"ez-toc-section\" id=\"Braising\"><\/span>Braising<span class=\"ez-toc-section-end\"><\/span><\/h3>\n<\/div>\n<div class=\"table-1\">\n<table width=\"100%\">\n<thead>\n<tr>\n<th style=\"text-align: center;\" align=\"left\">Cut<\/th>\n<th style=\"text-align: center;\" align=\"left\">Peso<\/th>\n<th style=\"text-align: center;\" align=\"left\">Temperatura interna<\/th>\n<th style=\"text-align: center;\" align=\"left\">Suggest Cooking Time<\/th>\n<\/tr>\n<\/thead>\n<tbody>\n<tr>\n<td style=\"text-align: center;\" align=\"left\">Sirloin Pork Chop<\/td>\n<td style=\"text-align: center;\" align=\"left\">0.75 inch<\/td>\n<td style=\"text-align: center;\" align=\"left\">145\u00b0-160\u00b0 F\/62.8\u00b0-71.1\u00b0C<\/td>\n<td style=\"text-align: center;\" align=\"left\">6-10 min for boneless<\/p>\n<p>8-12 min for bone-in<\/td>\n<\/tr>\n<tr>\n<td style=\"text-align: center;\" align=\"left\">Pork Back Ribs<\/td>\n<td style=\"text-align: center;\" align=\"left\">1.5-2 lbs. per rack<\/td>\n<td style=\"text-align: center;\" align=\"left\">Tender<\/td>\n<td style=\"text-align: center;\" align=\"left\">1.25-1.5 hrs<\/td>\n<\/tr>\n<tr>\n<td style=\"text-align: center;\" align=\"left\">Tenderloin Medallions<\/td>\n<td style=\"text-align: center;\" align=\"left\">1.5 inch<\/td>\n<td style=\"text-align: center;\" align=\"left\">Tender<\/td>\n<td style=\"text-align: center;\" align=\"left\">8-10 min<\/td>\n<\/tr>\n<\/tbody>\n<\/table>\n<\/div>\n<div class=\"fusion-text fusion-text-8\"><h3><span class=\"ez-toc-section\" id=\"Stewing\"><\/span>Stewing<span class=\"ez-toc-section-end\"><\/span><\/h3>\n<\/div>\n<div class=\"table-1\">\n<table width=\"100%\">\n<thead>\n<tr>\n<th style=\"text-align: center;\" align=\"left\">Cut<\/th>\n<th style=\"text-align: center;\" align=\"left\">Peso<\/th>\n<th style=\"text-align: center;\" align=\"left\">Temperatura interna<\/th>\n<th style=\"text-align: center;\" align=\"left\">Suggest Cooking Time<\/th>\n<\/tr>\n<\/thead>\n<tbody>\n<tr>\n<td style=\"text-align: center;\" align=\"left\">Loin or Shoulder<\/td>\n<td style=\"text-align: center;\" align=\"left\">1 inch<\/td>\n<td style=\"text-align: center;\" align=\"left\">Tender<\/td>\n<td style=\"text-align: center;\" align=\"left\">45 min &#8211; 1 hr<\/td>\n<\/tr>\n<\/tbody>\n<\/table>\n<\/div>\n<div class=\"fusion-text fusion-text-9\"><p>Tips: Click here to learn <em><strong><a href=\"https:\/\/www.chefstemp.com\/es\/como-saber-si-una-chuleta-de-cerdo-esta-completamente-cocida\/\">how to tell if the pork is cooked all the way through<\/a><\/strong><\/em>.<\/p>\n<\/div><div class=\"fusion-text fusion-text-10\"><p><img decoding=\"async\" class=\"aligncenter size-full wp-image-10735\" src=\"https:\/\/www.chefstemp.com\/wp-content\/uploads\/2022\/08\/Pork-Cooking-Times-and-Temperatures.jpg\" alt=\"Uso del term\u00f3metro para carne al cocinar carne de cerdo\" width=\"700\" height=\"400\" srcset=\"https:\/\/www.chefstemp.com\/wp-content\/uploads\/2022\/08\/Pork-Cooking-Times-and-Temperatures-200x114.jpg 200w, https:\/\/www.chefstemp.com\/wp-content\/uploads\/2022\/08\/Pork-Cooking-Times-and-Temperatures-300x171.jpg 300w, https:\/\/www.chefstemp.com\/wp-content\/uploads\/2022\/08\/Pork-Cooking-Times-and-Temperatures-400x229.jpg 400w, https:\/\/www.chefstemp.com\/wp-content\/uploads\/2022\/08\/Pork-Cooking-Times-and-Temperatures-500x286.jpg 500w, https:\/\/www.chefstemp.com\/wp-content\/uploads\/2022\/08\/Pork-Cooking-Times-and-Temperatures-600x343.jpg 600w, https:\/\/www.chefstemp.com\/wp-content\/uploads\/2022\/08\/Pork-Cooking-Times-and-Temperatures.jpg 700w\" sizes=\"(max-width: 700px) 100vw, 700px\" \/><\/p>\n<h2><span class=\"ez-toc-section\" id=\"Part_4_Tips_for_Using_Meat_Thermometer_When_Checking_Temp_for_Pork\"><\/span><b>Part 4. Tips for Using Meat Thermometer When Checking Temp for Pork<\/b><span class=\"ez-toc-section-end\"><\/span><\/h2>\n<p><span style=\"font-weight: 400;\">Usando un <em><strong><a href=\"https:\/\/www.chefstemp.com\/es\/producto\/termometro-para-carne-finaltouchx10\/\">term\u00f3metro para carne<\/a> <\/strong><\/em>is the best way to check the internal temp for pork. The method for using it depends on the type of thermometer: digital or analogue. A digital thermometer will give you a more accurate result.\u00a0<\/span><\/p>\n<p><span style=\"font-weight: 400;\">Make sure to insert the thermometer probe into the thickest part of the meat, <span data-slate-fragment=\"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\">which is typically the coolest part and the last to cook<\/span>. Keep it away from the bone for an accurate reading. If the cut is less than \u00be of an inch thick, you can insert the probe through the side.\u00a0<\/span><\/p>\n<p><span style=\"font-weight: 400;\">Pruebe la temperatura interna de la carne mientras est\u00e1 en la fuente de calor o justo despu\u00e9s de retirarla. Una vez que la carne alcance la temperatura ideal de cocci\u00f3n, d\u00e9jela reposar 3 minutos antes de cortarla para que reabsorba sus jugos.\u00a0<\/span><\/p>\n<h2><span class=\"ez-toc-section\" id=\"The_Bottom_Line\"><\/span><b>El resultado final<\/b><span class=\"ez-toc-section-end\"><\/span><\/h2>\n<p><span style=\"font-weight: 400;\">It&#8217;s important to understand the science behind cooking pork and other meats. The more you understand how cooking times and temperatures can affect meat quality, the more you will be able to get it right and achieve the best possible cook.\u00a0 Take note of this <strong>tabla de temperaturas de la carne de cerdo<\/strong> and cooking time recommendations provided here to ensure you enjoy the most succulent pork every time.\u00a0<\/span><\/p>\n<\/div><\/div><\/div><\/div><\/div>","protected":false},"excerpt":{"rendered":"","protected":false},"author":5,"featured_media":10737,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"_acf_changed":false,"footnotes":""},"categories":[40,330],"tags":[843,1355],"class_list":["post-10730","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-latest-blogs","category-blogs","tag-cook-safe-meat","tag-pork-temperature"],"acf":[],"_links":{"self":[{"href":"https:\/\/www.chefstemp.com\/es\/wp-json\/wp\/v2\/posts\/10730","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/www.chefstemp.com\/es\/wp-json\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/www.chefstemp.com\/es\/wp-json\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/www.chefstemp.com\/es\/wp-json\/wp\/v2\/users\/5"}],"replies":[{"embeddable":true,"href":"https:\/\/www.chefstemp.com\/es\/wp-json\/wp\/v2\/comments?post=10730"}],"version-history":[{"count":4,"href":"https:\/\/www.chefstemp.com\/es\/wp-json\/wp\/v2\/posts\/10730\/revisions"}],"predecessor-version":[{"id":66680,"href":"https:\/\/www.chefstemp.com\/es\/wp-json\/wp\/v2\/posts\/10730\/revisions\/66680"}],"wp:featuredmedia":[{"embeddable":true,"href":"https:\/\/www.chefstemp.com\/es\/wp-json\/wp\/v2\/media\/10737"}],"wp:attachment":[{"href":"https:\/\/www.chefstemp.com\/es\/wp-json\/wp\/v2\/media?parent=10730"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/www.chefstemp.com\/es\/wp-json\/wp\/v2\/categories?post=10730"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/www.chefstemp.com\/es\/wp-json\/wp\/v2\/tags?post=10730"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}