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 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.

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”.

Pork Roasting Guide1

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