pork cooking guide

Cooking guide

The art of perfect baking

Our master butchers share their techniques and tips to make the most of each cut.

Beef

Pork

Chicken

Lamb

Veal

Duck

Fish

Complete Guide

Cooking Pork

Pork is the most versatile meat. From grilled cutlets to Sunday roasts and pork tenderloin, each cut has its own method. Our butchers show you how to cook it perfectly every time.

Steps

Temperature Guide

Our Products

Steps

From preparation to plate

Preparation

Take the pork out of the refrigerator 20 minutes before cooking. Pat the surface dry. Pork loves marinades—think mustard, maple, Herbes de Provence, or Cajun.

Cooking

Sear chops and fillets over high heat, then finish over medium heat. For roasts, start in the oven at 230°C for 15 minutes, then reduce to 160°C.

Rest

Let stand for 5 minutes for chops, 10 to 15 minutes for roasts. Pork continues to cook while resting — remove from heat 3°C before target temperature.

Service

For the pork tenderloin, slice into 2 cm thick medallions. For the loin roast, cut even slices perpendicular to the bone. Serve with a fruit or mustard sauce.

Why rest the chicken?

During cooking, heat pushes the juices to the center of the meat and the fibers contract. By letting the chicken rest for a few minutes after cooking, the juices redistribute evenly again. If you cut it immediately, the juices escape — and the meat becomes drier, less tender, and less flavorful.

Temperature chart

Cup	Cooking	Internal temperature	Time (per book)
Pork chop	Medium	63°C - 65°C	5 – 6 min per side
Pork chop	Well done	71°C	7 – 8 min per side
Pork tenderloin	Medium	63°C - 65°C	20-25 min in the oven at 200°C
Loin of pork roast	Medium	63°C — 65°C	25-30 min/lb in the oven
Roasted loin	Well done	71°C	35-40 min/lb in the oven
Pork loin	Braised	85°C+	2.5 - 3 hours simmering
Ribs	Braising / Oven	88°C — 93°C	2h30 — 3h in the oven at 135°C
Chinese hotpot	Broth	Cooked in broth	30 — 60 sec per slice