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"It is necessary, that pork is cooked to an internal temperature of 176°F (77°C) for fresh loin roasts, and to 185°F (85°C) for other large fresh cuts. Cured and smoked products should reach an internal temperature of 160°F to 170°F (72°C to 85°C)"CutThickness/WeightFinal Internal TemperatureCooking TimeLoin roast (bone-in)3 to 5 pounds155°F-160°F20 minutes per poundBoneless pork roast2 to 4 pounds155°F-160°F20 minutes per poundTenderloin (roast at 425°F-450°F).5 to 1.5 pounds155°F-160°F20 to 30 minutesCrown roast6 to 10 pounds155°F-160°F20 minutes per poundBoneless loin chops1 inch thick155°F-160°F12 to 16 minutesRibstender1.5 to 2 hours

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