22 Foods to Avoid with Diabetes. These top food offenders contain high amounts of fat, sodium, carbs, and calories that may increase your risk of high cholesterol, high blood pressure, heart disease, uncontrolled blood sugar, and weight gain.
The National Pork Board recommends cooking pork chops, roasts, and tenderloin to an internal temperature between 145Â° F. (medium rare) and 160Â° F. (medium), followed by a 3 minute rest. Since large cuts increase approximately 10Â° F. while resting, remove them from the heat at 150Â° F. followed by a 10 minute rest.
These cooking times are for a consistent temperature of approximately 325 F. 1  Cut: Minutes per pound. 2  Boneless: 3  New York top loin, 2 pounds: 20 to 26. 4  New York top loin, 3 to 5 pounds: 12 to 15.5  Pork loin, center cut, 2 pounds: 20 to 26.his temperature leaves the meat slightly pink and tender, or medium-rare, but you can cook it to a higher temperature of 160 F if you prefer a more well-done piece of pork. Pork should rest for 3 minutes after cooking and before serving. During this rest, large roasts will increase in temperature by about 10 degrees.