Recipe: Roast Beef and Roast Pork Cooking Basics and Time and Temperature Tables

ROAST BEEF COOKING BASICS
Source: Cattlemen's Beef Board

Heat oven to temperature specified in roasting timetable.

Place roast (straight from refrigerator) fat side up on rack in shallow roasting pan. Season roast before cooking, if desired. Insert ovenproof meat thermometer so tip is centered in thickest part of roast, not resting in fat or touching bone. Do not add water; do not cover.

Roast according to timetable. Transfer roast to carving board; tent loosely with aluminum foil. Let stand 15 to 20 minutes. (Temperature will continue to rise 5 to 10 degrees F to reach desired doneness, and roast will be easier to carve.)

Roasting Guidelines - Cut, Times, and Temperatures (click here)

INFORMATION FROM THE USDA:

USDA Meat Preparation Fact Sheet - Beef

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ROAST PORK COOKING BASICS:
Source: National Pork Board

Preheat oven to 325 to 350 degrees F. (for pork tenderloin, roast at 450 degrees F.).

Trim much of the exterior fat from the roast; if roast has no fat cover, rub the surface with 1 to 2 teaspoons of oil. Season roast with herbs and other seasonings, if desired.

Place roast on rack in shallow roasting pan.

Do not cover; place in oven and roast to an internal temperature of 150 to 155 degrees F for medium doneness.

Remove roast from oven. Allow it to "rest" for 10 to 15 minutes before slicing. This resting period allows juices to redistribute. Internal temperature will rise approximately another 5 degrees F.

PORK ROASTING TIME CHART:
In an uncovered, shallow pan at 350 degrees F.

Loin Roast, Bone-in or Boneless - 2-5 pounds - 20 per pound minutes per pound

Crown Roast - 6-10 pounds - 20 per pound minutes per pound

Leg - 3 1/2 pounds - 20 per pound minutes per pound

Shoulder Roast (Butt) - 3-6 pounds - 30 per pound minutes per pound

Tenderloin (roast at 425-450 degrees F) - 20-30 minutes per pound

Ribs - 1 1/2 to 2 hours minutes per pound

INFORMATION FROM THE USDA:

USDA Meat Preparation Fact Sheet - Pork