Food Safety & Quality
Products & Brands
Daily's® Premium Meats
International Seaboard Farms & St. Joe Pork
Prairie Fresh Recipes
Recipe Club Newsletter
In the Kitchen
Benefits of Pork
Buying, Handling and Storing
Facts & Figures
From Pigs to Pork
USDA Process Verified
Teams & Roles
Working at Seaboard Foods
Customer Care Center/Order Center
Seaboard Triumph Foods
See below for roasting basics including instructions, cooking tips and recommended cuts.
1. Roasting, very similar to baking, is a method of cooking pork in the oven in a shallow, uncovered pan, and without adding any liquid to the pan.
2. Any cut of pork can be roasted, and should be roasted at 350° F unless otherwise noted.
may help you decide how long you need to roast the cut of pork you have.
Using the drippings from the roasted meat will provide great flavor when making a stock, gravy or sauce.
When placing a thermometer in the meat to check for doneness, be sure that the stem of it is not touching a bone because this can result in a false reading.
Do not use sharp utensils that may pierce the meat when trying to turn it because piercing allows valuable juices to escape. Use other utensils, such as wooden spoons and spatulas for turning the meat.
A roast with a bone in it will cook faster than a boneless roast because the bone will conduct heat faster than the meat.
For a crisp surface, be sure the oven is fully preheated before placing the pork in it and do not cover the meat while roasting.
Roasting basics, cooking tips and recommended cuts are sourced from
The National Pork Board.