Market is Denver's premier meat market and gourmet grocer, offering the finest fresh meats, imported foods, local produce and food education.
Pork Roasts Print Email


Modern pork is lean and cooks quickly. Roasting pork extra long 'just to be safe' does not make your pork safer - only tougher and dryer. Cook pork roasts only to 150 internal then cover and allow to rest 10 minutes before slicing and serving. Perfectly cooked pork shows a light blush color and juices run clear.

Pork Loin Roasts and Fresh Hams
Season or marinate with your favorite Tony's custom blend or your choice of salt, pepper, and herbs. Roast uncovered at 325 degrees, on a rack, according to the chart below. Test with a reliable meat thermometer and remove at 150 degrees , resting 10 minutes before slicing and serving. Larger roasts tend to need less time per pound. Do not cook over 150 degrees internal!!!

Pork Loin Roasts - 16 to 22 min./lb.
Fresh Hams, 16 to 22 min./lb.

Pork Crown Roast
Preheat oven to 325 degrees. Cover rib tips with foil to prevent charring. Cook seasoned crown roast on a rack 18 to 22 minutes per pound, or to 150 degrees internal (usually about 2 hours). Remove from oven, cover and rest 10 minutes before slicing. To stuff: remove from oven 30 - 45 minutes early; add pre-cooked stuffing and finish roasting. Hot stuffing can also be added to the center of a fully cooked roast just before serving.
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