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Can I brown my fresh pork this morning, put it in the refrigerator and finish cooking it tonight? |
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Never brown or partially cook any meat. |
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Can I use the microwave to defrost/reheat pork that has been frozen? |
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The microwave and fresh pork can work together to produce delicious dishes. Pork conveniently and successfully defrosts and cooks in the microwave oven. It's a great idea to cook cuts ahead of time, slice into convenient shapes and freeze to be reheated in the microwave later in the week. But as with many other foods, use traditional cooking methods for best flavor and texture results. |
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My roast isn't thawed completely, but I need to get my meal started. Can I still cook it? |
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It is safe to cook frozen or partially-frozen pork in the oven, on the stove or grill without defrosting it first; the cooking time may be about 50% longer. Use a meat thermometer to check for doneness. It is best if frozen pork roasts are cooked at an oven temperature of 325 degrees F. Do not cook frozen pork in a slow cooker. |
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To what temperature should I cook pork? |
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Pork is best when cooked to medium doneness or an internal temperature of 160° F. The U.S. Department of Agriculture (U.S.D.A.) also recommends 160° F. Use a meat thermometer to judge doneness. When cooking a roast, remove from the oven when the internal temperature reaches 155° F. and allow the roast to stand for 10 minutes before slicing. The roast's internal temperature will rise about five degrees after removing from the oven. A hint of pink blush in the center is ideal for tender, juicy pork. |
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What's the best way to store pork before cooking? After cooking? |
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You can store uncooked fresh pork tightly wrapped in butcher paper in the refrigerator up to four or five days. Freeze uncooked pork for up to one month. |
