Cooking Instructions
Pork today is very lean and shouldn’t be overcooked. To check doneness, use a digital cooking thermometer. The National Pork Board follows the guidance of the U.S. Department of Agriculture, which recommends cooking roasts, tenderloins, and chops to an internal temperature of 145°F, followed by a 3 minute rest time, resulting in a flavorful, tender and juicy eating experience. Ground pork, like all ground meat, should be cooked to 160°F Pre-cooked ham can be reheated to 140°F or enjoyed cold.
Make perfect pork with our cooking chart.
Check out our handy chart for cooking Farmland Pork. You’ll find the best cooking methods, suggested end temps and delicious recipes for every tender cut.
EXTRA TENDER® Fresh Pork Cooking Instructions
Cook Farmland® Extra Tender® Fresh Pork to an internal end temperature of 150°F when measured in the thickest part of the meat NOT touching bone. Let stand 15 minutes before slicing. Pork will be slightly pink in the center. Note: Cook pork to 190°F when making pulled/shredded pork.
Pork Tenderloin
Oven: Heat oven to 425°F. Place pork on rack in shallow roasting pan; season as desired. Roast approximately 25 to 30 minutes.
Grill: Heat gas or charcoal grill to medium heat. Season tenderloin as desired. Grill 20 to 30 minutes, turning every 5 minutes.
Center Cut Pork Loin Roast
Oven: Heat oven to 325°F. Place pork on rack in shallow roasting pan; season as desired. Roast approximately 1 to 1-1/2 hours.
Slow Cooker: Season pork as desired and place in 2-to 3-quart slow cooker. Pour 1 cup of water, chicken broth or white wine into pot. Cover and cook on Low 8 to 10 hours (High: 4 to 6 hours). If cooking vegetables with pork, thinly slice and place in bottom of cooker with meat on top.
Sirloin Tip Roast
Oven: Heat oven to 325°F. Place pork on rack in shallow roasting pan; season as desired. Roast approximately 1 to 1-1/2 hours.
Slow Cooker: Season pork as desired and place in 2-to 3-quart slow cooker. Pour 1 cup of water, chicken broth or white wine into pot. Cover and cook on Low 8 to 10 hours (High: 4 to 6 hours). If cooking vegetables with pork, thinly slice and place in bottom of cooker with meat on top.
Loin Filet Roast
Oven: Heat oven to 325°F. Place pork on rack in shallow roasting pan; season as desired. Roast approximately 1 to 1-1/2 hours.
Grill: Heat gas or charcoal grill to medium heat. Season loin filet as desired. Grill, using indirect heat, 1 to 1-1/2 hours, turning occasionally.
Thick Pork Chops (1 inch)
Stovetop: Heat 1 tbs. oil in skillet over medium-high heat. Sauté chops 15 to 20 minutes, turning occasionally.
Grill: Heat charcoal or gas grill to medium. Season chops as desired. Grill 6 to 8 minutes per side.
Thin Pork Chops (1/2 inch)
Stovetop: Heat 1 tbs. oil in skillet over medium-high heat. Sauté chops 7 to 10 minutes, turning occasionally.
Grill: Heat charcoal or gas grill to medium. Season chops as desired. Grill 4 to 6 minutes per side.
Ribs (Spareribs, St. Louis, Back)
Oven: Heat oven to 350°F. Place ribs on foil-lined shallow baking pan; season as desired. Roast ribs 1-1/2 hours until tender. If desired, brush ribs with sauce during last 30 minutes of roasting.
Grill: Heat gas or charcoal grill to medium. Grill seasoned ribs 1-1/2 to 2 hours over indirect heat until tender. If desired, brush ribs with sauce during last 30 minutes of grilling, turning frequently.
Oven/Grill: Heat oven to 350°F. Place ribs on foil-lined shallow baking pan; season as desired. Roast ribs 1 1/2 hours until tender. Place ribs on gas or charcoal grill over medium heat for 15 to 20 minutes, turning frequently. If desired, brush ribs with sauce during grilling.
Bacon Wrapped Pork Filets
Thaw Farmland Bacon Wrapped Pork Filets in refrigerator for 12 to 24 hours before cooking. Cook to an internal end temperature of 160°F when measured in the thickest part of the meat. Pork may be slightly pink in the center.
Grill: Heat charcoal or gas grill to medium-high. Grill pork filets 17 to 22 minutes, turning every 5 minutes.
Broil: Place pork filets on rack in shallow roasting pan. Broil, 4 to 6 inches from heat, for 17 to 22 minutes, turning occasionally.
Stovetop: Heat 1 tablespoon oil in skillet over medium-high heat. Brown pork filets, approximately 1 minute per side. Reduce heat to medium-low, cover and continue to cook 12 to 15 minutes, turning occasionally.
Note: Remove plastic pin holding bacon around pork filet before serving. Pin will not melt during cooking.
ALL NATURAL* Cooking Instructions
Cook Farmland® ALL NATURAL* Fresh Pork to an internal end temperature of 150°F when measured in the thickest part of the meat NOT touching bone. Let stand 15 minutes before slicing. Pork will be slightly pink in the center. Note: Cook pork to 190°F when making pulled/shredded pork.
Tenderloin
Oven: Heat oven to 425°F. Place pork in shallow roasting pan; season as desired. Roast 16 to 21 minutes per pound (calculate based on weight of one tenderloin.)
Grill: Heat charcoal or gas grill to medium. Grill tenderloin 18 to 30 minutes.
Boneless CC Loin
Oven: Heat oven to 375°F. Place pork on rack in shallow roasting pan; season as desired. Roast 15 to 20 minutes per pound.
Grill: Heat charcoal or gas grill to medium. Grill loin over indirect heat for 20 to 30 minutes per pound.
Slow Cooker: Season pork as desired and place in 3 1/2-quart slow cooker. Pour ½ cup water, chicken broth or white wine into pot. Cover and cook on Low 8 to 10 hours (High: 4 to 6 hours). If cooking vegetables with pork, thinly slice and place in bottom of cooker with meat on top.
Rack of Pork
Oven: Heat oven to 375°F. Season pork as desired. Place, bone side up, on rack in shallow roasting pan. Roast 30 to 35 minutes per pound.
Grill: Heat gas or charcoal grill to medium heat. Grill, using indirect heat, 1 to 1 1/2 hours, turning occasionally.
Sirloin Tip
Oven: Heat oven to 375°F. Place pork on rack in shallow roasting pan; season as desired. Roast 27 to 32 minutes per pound.
Grill: Heat charcoal or gas grill to medium. Grill sirloin over indirect heat for 30 to 35 minutes per pound.
Slow Cooker: Season pork as desired and place in 3 1/2-quart slow cooker. Pour ½ cup water, chicken broth or white wine into pot. Cover and cook on Low 8 to 10 hours (High: 4 to 6 hours). If cooking vegetables with pork, thinly slice and place in bottom of cooker with meat on top.
Seasoned Knuckle
Oven: Heat oven to 375°F. Place pork on rack in shallow roasting pan; roast 27 to 32 minutes per pound.
Grill: Heat charcoal or gas grill to medium. Grill pork over indirect heat for 30 to 35 minutes per pound.
Bone-In Picnic Roast
Oven: Heat oven to 350°F. Season pork as desired and place on rack in shallow roasting pan. Roast 27 to 32 minutes per pound.
Slow Cooker: Season pork as desired and place in 3 1/2-quart slow cooker. Pour 1/2 cup water, chicken broth or white wine into pot. Cover and cook on Low 8 to 10 hours (High: 4 to 6 hours). If cooking vegetables with pork, thinly slice and place in bottom of cooker with meat on top.
Stovetop: Season meat as desired. In large Dutch oven with lid, brown meat on all sides in small amount of oil; remove excess drippings from pan. Add 1/2 to 1 cup liquid, cover pan tightly. Simmer over low heat until done and tender, turning meat over halfway through cooking, approximately 2 to 2 1/2 hours.
Shoulder Blade Roast
Oven: Heat oven to 350°F. Place pork on rack in shallow roasting pan; season as desired. Roast 25 to 30 minutes per pound.
Slow Cooker: Season pork as desired and place in 3 1/2-quart slow cooker. Pour ½ cup water, chicken broth or white wine into pot. Cover and cook on Low 8 to 10 hours (High: 4 to 6 hours). If cooking vegetables with pork, thinly slice and place in bottom of cooker with meat on top.
Stovetop: Season meat as desired. In large Dutch oven with lid, brown meat on all sides in small amount of oil; remove excess drippings from pan. Add 1/2 to 1 cup liquid, cover pan tightly. Simmer over low heat until done and tender, turning meat over halfway through cooking, approximately 2 to 2 1/2 hours.
Shoulder Picnic Roast
Oven: Heat oven to 350°F. Place pork on rack in shallow roasting pan; season as desired. Roast 25 to 30 minutes per pound.
Slow Cooker: Season pork as desired and place in 3 1/2-quart slow cooker. Pour ½ cup water, chicken broth or white wine into pot. Cover and cook on Low 8 to 10 hours (High: 4 to 6 hours). If cooking vegetables with pork, thinly slice and place in bottom of cooker with meat on top.
Stovetop: Season meat as desired. In large Dutch oven with lid, brown meat on all sides in small amount of oil; remove excess drippings from pan. Add 1/2 to 1 cup liquid, cover pan tightly. Simmer over low heat until done and tender, turning meat over halfway through cooking, approximately 2 to 2 1/2 hours.
Boneless Top Round
Oven: Heat oven to 350°F. Place pork on rack in shallow roasting pan; season as desired. Roast 28 to 33 minutes per pound.
Slow Cooker: Season pork as desired and place in 3 1/2-quart slow cooker. Pour 1/2 cup water, chicken broth or white wine into pot. Cover and cook on Low 8 to 10 hours (High: 4 to 6 hours). If cooking vegetables with pork, thinly slice and place in bottom of cooker with meat on top.