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	Cooking Instructions

We offer a complete line of fresh pork cuts, well marbled and hand-trimmed for perfect flavor. Our pork is lean, tender, and a healthy addition to your family’s meals - ready for whatever tasty additions you choose to add!

Oak Lane Colony raise superior pork in a humane and environmentally safe system, and proudly produce natural pork products free of antibiotics for you and your family to enjoy. No antibiotics or hormones are used EVER, guaranteed by producer affidavits. You'll discover the wholesome, fresh flavor with your first bite . . . It‘s the way pork should taste.

Learn More about Pork:

Pork Chart I Pork Cooking I Pork Nutrition I Pork Storage

Congratulations!

Jenelle Mehlhaff of Hartford

Won $250 Meat Bundle

Also Thank you Backyard Broadcasting and 92.5 Kelo FM

Pork Cooking

	Approx. Thickness/Weight	Cooking Time (in minutes, unless otherwise specified)
ROASTING - in an uncovered, shallow pan at 350° F.
Loin Roast, Bone-in or Boneless*	2-5 pounds	20 per pound
Crown Roast*	6-10 pounds	20 per pound
Leg*	3 1/2 pounds	20 per pound
Shoulder Roast (Butt)**	3-6 pounds	30 per pound
Tenderloin (roast at 425-450° F)	--	20 - 30
Ribs	--	1 1/2 - 2 hours**

BROILING - 4 inches from heat OR
GRILLING - over direct heat
Chops, Bone-in or Boneless	3/4 inch	8-10
Thick Chop	1 1/2 inches	12-16
Kabobs	1-inch cubes	10-15**
Tenderloin	1 - 1 1/2 lbs.	15-25
Ground Pork Patties	1/2 inch	8-10

SAUTÉING - with a small amount of oil over medium-high heat in an uncovered pan
Cutlets, Bone-in or Boneless	1/4 inch	3-4**
Chops, Bone-in or Boneless	3/4 inch	7-8
Tenderloin Medallions	1/4 - 1/2 inch	4-8**
Ground Pork Patties	1/2 inch	8-10

BRAISING - with a small amount of liquid over low heat in a tightly covered pan
Chops or Cutlets	1/4 - 1 inch	8-15
Cubes	1 inches	8-10**
Tenderloin Medallions	1/2 - 3/4 inch	8-10
Shoulder Roast (Butt)	3 - 6 lbs	2 - 2 1/2 hours**

STEWING - in liquid at slow simmer in a covered pot

Cubes

1 inch

45 - 1 hour**

Pork today is very lean and should not be overcooked. Whenever possible based on the cut, use a thermometer to test for doneness. Pork should be cooked to 160° F, at which temperature it will be slightly pink on the inside.

* For larger cuts of pork, such as roasts, cook to 150° F; remove from the oven or grill and allow to set for 10 minutes before slicing. The temperature of the roast will continue to rise to 160° and the pork juices will redistribute throughout the roast before slicing. If marked by **, the cut should be cooked until tender.