The best way to know if meat is cooked properly is to use a meat thermometer, inserted into the thickest part of the meat, to check the internal temperature (160°F/71°C). For most pork roasts, including tenderloin, you can remove the pork from the oven when the internal temperature reaches 155°F/68°C, then cover loosely with aluminum foil – the temperature will rise to the recommended 160°F/71°C after 10-15 minutes as the roast sits. For shoulder roasts (for pulled pork) the internal temperature wants to be around 205F after being cooked at a lower temperature for a longer time to create that tender, pull apart roast.
If the cut of meat is too thin to check with a thermometer, you can pierce cooked meat with a fork or knife and look to see if the juices are clear.
An approximate guide to cooking different cuts of pork can also be gauged using “minutes per pound/kg”.
