Pork Roasted – Tenderloin ½ to 1½ pounds 20 to 30 minutes 425°F – 450°F 218°C – 232°C 7– 8 Pork Grilled – Loin Chops ¾ inch 8 to 10 minutes Over direct heat Over direct heat Over direct heat Pork Grilled – Thick Chops 1½ inch 12 to 16 minutes Over direct ...
Overall, CO-MAP packaged chops stored for longer time periods then cooked to lower endpoint temperatures appeared reddest. HO-MAP packaged chops were less red, did not change over time, and appeared more well done at lower endpoint temperatures than those in other gas atmospheres. CO-MAP ...
DoneJerky(Hamburger)140°F3to4hoursUntilDoneBonelesPrimeRib225°Fto250°F12Minutes/lbUntilDonePrimeRibRare225°Fto250°F10minutes/lb125°FforRarePrimeRibMedium225°Fto250°F15minutes/lb135°FforMediumPrimeRibWellDone225°Fto250°F20minutes/lb145°FforWellSirloinTipRoasts225°Fto250°F8HoursUntilDone...
This effect happens with beef, lamb, and pork, specifically large roasts, steaks, and chops. The higher the cooking temperature and increased thickness of the meat, the more the internal temperature will continue to rise. There are a couple of exceptions to the rule of carryover cooking. For...