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	TIMETABLE FOR ROASTING PORK

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Meat Final Meat Approximate
Approximate Thermometer Thermometer Cooking
Weight Reading Reading Time (minutes
Pork Cut (pounds) (after roasting) (after standing) per pound)

Loin Center 3 to 5 155° 160° (medium) 20
(bone in)
Tenderloin (450°) 1/2 to 1 155° 160° (medium) 20
Blade Loin or Sirloin 2 1/2 to 3 1/2 155° 160° (medium) 20
(boneless, tied)
Rib (boneless) 2 to 4 155° 160° (medium) 20
Top Loin Double 3 to 4 155° 160° (medium) 20
(boneless)
Top Loin (boneless) 2 to 4 155° 160° (medium) 20
Crown 6 to 10 155° 160° (medium) 20
Boston Butt (boneless) 3 to 6 155° 160° (medium) 45

Total Cooking Time

Back Ribs Until tender 1 1/2 to 2 hours
Country-Style Ribs 1-inch slices 1 1/2 to 1 3/4 hours
Spareribs Until tender 1 1/2 to 2 hours

*Oven temperature 350°, except where indicated.

From "Betty Crocker's Complete Cookbook, Everything You Need to Know to Cook Today, 9th Edition." Text Copyright 2000 General Mills, Inc. Used with permission of the publisher, Wiley Publishing, Inc. All Rights Reserved.

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