Pork Cooking Times: Chops, Tenderloin, Loin and Butt

At 350°F (177°C), roast a pork loin about 20 minutes per pound and a Boston butt about 45 minutes per pound; roast a pork tenderloin at 425–450°F for 20–27 minutes total. USDA FSIS says to cook pork chops, roasts and tenderloin to 145°F (63°C) and rest 3 minutes. Ground pork needs 160°F (71°C).

Key facts

Whole cuts of pork are safe at 145°F (63°C) plus a 3-minute rest (USDA FSIS).
Ground pork and fresh sausage need 160°F (71°C), with no rest required.
FSIS roasting times assume pork starts at fridge temperature (40°F) and is roasted uncovered in a shallow pan.
A 3/4-inch loin chop takes about 8–9 minutes total to grill or broil; a 1 1/2-inch chop takes 12–16 minutes.
Pork can still look pink at a safe 145°F; use a thermometer, not color.

How long to cook pork in the oven?

Most pork roasts take 20 to 45 minutes per pound at 350°F (177°C), depending on the cut; tenderloin is the exception and roasts hot and fast. The chart below comes from the USDA Food Safety and Inspection Service (FSIS) and the matching FoodSafety.gov roasting chart. Every time on it is the time to reach the safe minimum of 145°F (63°C), after which the meat rests at least 3 minutes.

Cut	Size	Oven temp	Approximate time
Loin roast, bone-in or boneless	2–5 lb (0.9–2.3 kg)	350°F (177°C)	20 min per lb
Crown roast	10 lb (4.5 kg)	350°F (177°C)	12 min per lb
Tenderloin	1/2–1 1/2 lb (225–680 g)	425–450°F (218–232°C)	20–27 min total
Boston butt (shoulder)	3–6 lb (1.4–2.7 kg)	350°F (177°C)	45 min per lb
Ribs (back, country-style, spareribs)	2–4 lb (0.9–1.8 kg)	350°F (177°C)	1 1/2–2 hours, or until fork tender
Half leg (fresh ham), bone-in	5–8 lb (2.3–3.6 kg)	350°F (177°C)	22–25 min per lb

FSIS stresses that these times are approximate. They assume the pork goes in at refrigerator temperature, and ovens and grills vary. Start checking with a thermometer well before the time is up, in the thickest part and away from bone. If you're unsure where to aim, see how to use a meat thermometer.

How long to cook pork chops in the oven?

The National Pork Board's basic method is to bake pork chops at 425°F (218°C) for about 10 minutes, or to sear them in a hot pan and then finish them on a baking sheet in the oven for about 6–8 minutes, until they reach 145°F. Thickness changes everything: the Pork Board notes that chops are cut anywhere from 1/2 inch to 2 inches thick, so a thick bone-in chop needs noticeably longer than a thin boneless one.

Bone-in and boneless chops have the same target, 145°F (63°C) and a 3-minute rest. For a bone-in chop, keep the probe tip away from the bone, which reads differently from the meat. For chops thinner than 3/4 inch, the National Pork Board suggests sliding the thermometer in from the side. More on the target in pork chop internal temperature.

How long to bake pork chops at 350°F or 400°F?

Neither USDA nor the National Pork Board publishes a per-thickness baking chart for 350°F or 400°F, so we won't invent one. At a lower oven temperature, chops simply take longer than the 425°F times above. Thin chops can overshoot quickly, so check early and pull them as soon as the center reads 145°F.

How long to cook pork chops on the stove or grill?

On the grill or under the broiler, a 3/4-inch loin chop takes about 8–9 minutes in total and a 1 1/2-inch chop about 12–16 minutes, turned once, according to the FSIS fresh pork chart. In a skillet, thin cuts are quicker still.

Method	Cut and thickness	Approximate total time
Grill (direct medium heat) or broil (4 in from heat)	Loin chop, 3/4 in (2 cm)	8–9 min
Grill or broil	Loin chop, 1 1/2 in (4 cm)	12–16 min
Grill or broil	Tenderloin, 1/2–1 1/2 lb	20 min
Pan-fry	Chop or cutlet, 1/4 in (6 mm)	3–4 min
Pan-fry	Chop, 3/4 in (2 cm)	7–8 min
Pan-fry	Tenderloin medallions, 1/4–1/2 in	4–8 min
Braise (covered, in liquid)	Chop, 1/4–3/4 in	6–8 min

The National Pork Board gives a similar grilling range of 8–12 minutes, depending on the chop and how hot the grill runs. Times are for the whole cook, not per side; flip halfway through.

How long to cook pork tenderloin in the oven?

A pork tenderloin of 1/2 to 1 1/2 pounds takes 20–27 minutes total at 425–450°F (218–232°C), per the FSIS roasting chart. On the grill over direct medium heat, FSIS lists about 20 minutes, turning it halfway. Pull it at 145°F (63°C) and rest it 3 minutes; the center may still show a light blush, which is normal.

FSIS doesn't give tenderloin times at 350°F or 400°F. At those temperatures it takes longer, so go by the thermometer. See pork tenderloin temperature for doneness levels.

How long to cook a pork loin roast in the oven?

Roast a bone-in or boneless pork loin at 350°F (177°C) for about 20 minutes per pound, says FSIS, and the National Pork Board's roasting guide uses the same rule. That works out to roughly:

2 lb loin: about 40 minutes
3 lb loin: about 1 hour
4 lb loin: about 1 hour 20 minutes
5 lb loin: about 1 hour 40 minutes

A large crown roast (about 10 lb) cooks faster per pound, at about 12 minutes per pound. Because a roast keeps climbing after it leaves the oven, many cooks pull it a few degrees early; just make sure it still reaches 145°F and rests. Our guide to carryover cooking explains how much to allow, and pork loin temperature covers the target.

How long to cook pork butt or shoulder in the oven?

A 3–6 pound Boston butt takes about 45 minutes per pound at 350°F (177°C) to reach 145°F, according to FSIS, so a 4-pound butt needs about 3 hours. That makes it safe and sliceable, but not yet tender enough to shred.

Shoulder is full of connective tissue that softens only at higher temperatures. The National Pork Board says shoulder and ribs are safe at 145°F but best at 180°F (82°C). For pulled pork, ThermoWorks targets about 203°F (95°C), and the Pork Board's smoking chart says to cook a shoulder until the bone slips out easily, around 185–190°F. Expect pulled pork to take well beyond the 45-minutes-per-pound guide. FSIS also lists braising a boneless shoulder butt, covered in liquid, for 2–2 1/2 hours. See pork shoulder and pulled pork temperatures.

How long to smoke a pork butt?

In a smoker, ThermoWorks found an 8-pound shoulder at 275°F (135°C) took about 5–6 hours when wrapped in foil, while a 9–10 pound shoulder took about 12 hours. Low smoker temperatures, the stall and wrapping all change the clock. Our smoking meat temperatures guide covers smoker temps, times and safety, and how long to cook ribs covers every rib cut.

What temperature should pork be cooked to?

Cook pork chops, roasts, loin and tenderloin to 145°F (63°C) and rest 3 minutes; cook ground pork to 160°F (71°C). Those are the USDA minimums on FoodSafety.gov. FSIS adds that pork cooked to 145°F can stay pink in the center and still be safe.

Pork	Safe minimum	Common target
Chops, loin, tenderloin	145°F (63°C) + 3-min rest	145–160°F (National Pork Board range)
Shoulder, butt, ribs	145°F (63°C) + 3-min rest	180°F (82°C) for tenderness; about 203°F (95°C) to pull
Ground pork, fresh sausage	160°F (71°C)	160°F (71°C)

Questions people ask

Can you cook frozen pork without thawing it?

FSIS says frozen pork can go straight on the grill but takes about 50% longer to cook. Don't cook frozen pork in a slow cooker; thaw it first (see thawing a roast).

Is pork done when the juices run clear?

Color and juices aren't reliable. FSIS says pork can stay pink at a safe temperature, so check that the thickest part reads 145°F, then rest it 3 minutes.

Can I partially cook pork and finish it later?

No. FSIS says you can partly cook pork only if it goes straight onto a hot grill to finish; never partially cook it, refrigerate it and finish it later.

How long does cooked pork last?

Refrigerate it within 2 hours and use it within 3–4 days. Details are on our cooked pork storage page.

Do pork cooking times change with oven temperature?

Yes. The FSIS chart uses 350°F for most roasts and 425–450°F for tenderloin; lower temperatures take longer and higher ones shorter, so always confirm doneness with a thermometer.

Pork Cooking Times: Chops, Tenderloin, Loin, Ribs and Shoulder