The pork will be perfectly cooked when it has an internal temperature of 71C in the thickest part of the cut.Remember to ensure your thermometer doesn't touch the bone Similar to other roasts, the best way to ensure your meat is perfectly cooked is to rely on your meat thermometer. Use the thermometer to check that the internal reading from the thickest part of the roast reads 71C. Allow the roast to rest for at least 15 minutes before carving.
2. Feel the meat. Some meat-cooking aficionados like to use the “finger test” as a reference for checking for doneness. There are a couple of ways to do it, but my favorite is as follows: to know what raw meat feels like, pinch the flesh of your hand below your thumb, while your hand is relaxed. For braised dishes and low-and-slow barbecue type roasting, you can tell when the cooking is done because the meat is fall-off-the-bone tender. For all other roasts, the best way to know it is done is to take the internal temperature with a probe or instant read thermometer. Pot roasts are cooked with liquid in the roasting pan, typically coming up about 1/3 to 1/2 the height of the meat. This is actually a type of braising, despite sometimes being called a roast dish, and is suitable for tougher cuts of meat like beef chuck, turkey thighs, or leg of lamb. Pork fillet. Pork fillet is usually cooked whole, and can be wrapped in bacon, prosciutto or other cured meats to ensure the moisture is contained and to give it more flavour. To ensure your fillet has good colour and flavour, try searing it in a hot pan, then cooking it in a 150C oven for 30-35 minutes. Roast pork loin. Similar to other roasts, the best way to ensure your meat is perfectly cooked is to rely on your meat thermometer. Use the thermometer to check that the internal reading from the thickest part of the roast reads 71C. Allow the roast to rest for at least 15 minutes before carving. Ideally, you want the tip of the thermometer to be in the center of the roast. Remove the roast when the meat's internal temperature reaches 160 degrees F. A four-pound roast may take one-and-three-quarters of an hour to two hours to cook. Let the roast set for about 15 minutes after removing it from the oven and before carving. If the pork roast is done, the meat will be whitish, not pink.  But if you want to try your hand at looking cool, here are a few ways to know if your meat is cooked and more about using that trusty thermometer successfully. 1. Use a meat thermometer. . . correctly. When you are using a meat thermometer to check for doneness, insert it in the thickest part of the meat. If you’re cooking meat on the bone, make sure the thermometer isn’t touching bone—it’s a conductor of heat and could give you a false reading. Feel the meat. Some meat-cooking aficionados like to use the “finger test” as a reference for checking for doneness. There are a couple of ways to do it, but my favorite is as follows: to know what raw meat feels like, pinch the flesh of your hand below your thumb, while your hand is relaxed. But if you want to try your hand at looking cool, here are a few ways to know if your meat is cooked and more about using that trusty thermometer successfully. —Hilary Meyer, Associate Food Editor. Next: 1. Use a meat thermometer. . . correctly 1  ». 1. 2  2. 3  3. 4  4. 5  5. 6  next ›. But if you want to try your hand at looking cool, here are a few ways to know if your meat is cooked and more about using that trusty thermometer successfully. —Hilary Meyer, Associate Food Editor. Next: 1. Use a meat thermometer. . . correctly ». Roast pork shoulder. The easiest way to tell if your pork shoulder is perfectly roasted is to use an oven thermometer. The pork will be perfectly cooked when it has an internal temperature of 71C in the thickest part of the cut. Remember to ensure your thermometer doesn't touch the bone, or you risk getting an incorrect reading and undercooking your pork. Allow the roast to rest for at least 15 minutes before carving. Roast pork loin. Similar to other roasts, the best way to ensure your meat is perfectly cooked is to rely on your meat thermometer. Use the thermometer to check that the internal reading from the thickest part of the roast reads 71C. Allow the roast to rest for at least 15 minutes before carving.
http://www.eatingwell.com/blogs/healthy_cooking_blog/is_it_done_yet_4_ways_to_really_know_if_your_meat_is_cooked http://cooking.stackexchange.com/questions/43275/how-can-you-tell-when-a-roast-is-done http://www.bestrecipes.com.au/article/how-to-tell-if-pork-is-cooked-a1533.html http://www.ehow.com/how_5728645_tell-pork-roast-done.html http://www.eatingwell.com/blogs/healthy_cooking_blog/is_it_done_yet_4_ways_to_really_know_if_your_meat_is_cooked http://www.eatingwell.com/healthy_cooking/healthy_cooking_101_basics_techniques/kitchen_tips_techniques/how_to_tell_when_your_meat_is_cooked http://www.bestrecipes.com.au/article/how-to-tell-if-pork-is-cooked-a1533.html
how tell if pork is cooked