[{"data":1,"prerenderedAt":-1},["ShallowReactive",2],{"doc-seo-568290-105":3,"detail-sidebar-cat-1-en-105":81,"doc-detail-568290-en":127},{"code":4,"msg":5,"data":6},0,"ok",{"site_id":7,"language":8,"slug":9,"title":10,"keywords":11,"description":12,"schema_data":13,"social_meta":74,"head_meta":76,"extra_data":78,"updated_unix":80},105,"en","dierbergs-specialty-pork-entrees-cooking-directions-cooking-guidelines-internal-temperature-chart","Dierbergs Specialty Pork Entrees Cooking Directions - Cooking Guidelines - Internal Temperature Chart","","Cooking directions for Dierbergs specialty pork entrees include practical general guidelines: resting before cooking, preheating the oven or grill, baking on the center rack or rotating for even cooking, roasting with the fat side up, turning with tongs, and using a probe or instant-read thermometer. After cooking, cover lightly with foil and rest 5–15 minutes to allow the internal temperature to rise and reabsorb juices for tenderness and flavor. Specific oven timings and resting instructions are given for multiple pork cuts, aligned to target internal temperatures.",{"@graph":14,"@context":73},[15,34,56],{"@type":16,"itemListElement":17},"BreadcrumbList",[18,23,27,31],{"item":19,"name":20,"@type":21,"position":22},"https://docshare.wps.com","Home","ListItem",1,{"item":24,"name":25,"@type":21,"position":26},"https://docshare.wps.com/template/","Template",2,{"item":28,"name":29,"@type":21,"position":30},"https://docshare.wps.com/template/general/","General",3,{"item":32,"name":10,"@type":21,"position":33},"https://docshare.wps.com/template/dierbergs-specialty-pork-entrees-cooking-directions-cooking-guidelines-internal-temperature-chart/568290/",4,{"url":32,"name":10,"@type":35,"image":36,"author":41,"headline":10,"publisher":44,"fileFormat":47,"inLanguage":8,"description":12,"dateModified":48,"datePublished":49,"encodingFormat":47,"isAccessibleForFree":50,"interactionStatistic":51},"DigitalDocument",{"url":37,"@type":38,"width":39,"height":40},"https://docshare.wps.com/thumbnails/dierbergs-specialty-pork-entrees-cooking-directions-cooking-guidelines-internal-temperature-chart/568290.png","ImageObject",442,249,{"name":42,"@type":43},"Supernature","Person",{"url":19,"name":45,"@type":46},"DocShare","Organization","application/pdf","2026-10-27","2026-10-13",true,{"@type":52,"interactionType":53,"userInteractionCount":55},"InteractionCounter",{"@type":54},"ViewAction",8,{"@type":57,"mainEntity":58},"FAQPage",[59,65,69],{"name":60,"@type":61,"acceptedAnswer":62},"How long should pork rest before cooking and why?","Question",{"text":63,"@type":64},"Take the meat out of the refrigerator 20–25 minutes and let it rest on the table before cooking to help it cook more evenly.","Answer",{"name":66,"@type":61,"acceptedAnswer":67},"What internal temperature targets are recommended for different doneness levels?",{"text":68,"@type":64},"The chart lists 145°F as the minimum internal temperature (slightly pink), 150°F as the suggested internal temperature, and 155–160°F as well-done (no pink).",{"name":70,"@type":61,"acceptedAnswer":71},"How should pork be rested after cooking and how does the temperature change?",{"text":72,"@type":64},"Lightly cover with foil and rest 5–15 minutes before carving. During resting, the internal temperature rises by 5 to 15°F (depending on size), helping reabsorb juices for tenderness and flavor.","https://schema.org",{"og:url":32,"og:type":75,"og:title":10,"og:site_name":45,"og:description":12},"article",{"robots":77,"canonical":32},"index,follow",{"doc_id":79,"site_id":7},568290,1792086992,{"code":4,"msg":82,"data":83},"success",[84,89,94,99,104,109,114,119,124],{"id":85,"doc_module":22,"doc_module_name":25,"category_name":86,"show_sort_weight":87,"slug":88},11,"Presentations",90,"presentations",{"id":90,"doc_module":22,"doc_module_name":25,"category_name":91,"show_sort_weight":92,"slug":93},12,"Resumes",80,"resumes",{"id":95,"doc_module":22,"doc_module_name":25,"category_name":96,"show_sort_weight":97,"slug":98},14,"Invoices",70,"invoices",{"id":100,"doc_module":22,"doc_module_name":25,"category_name":101,"show_sort_weight":102,"slug":103},15,"Posters",60,"posters",{"id":105,"doc_module":22,"doc_module_name":25,"category_name":106,"show_sort_weight":107,"slug":108},16,"Social Media",50,"social-media",{"id":110,"doc_module":22,"doc_module_name":25,"category_name":111,"show_sort_weight":112,"slug":113},17,"Forms",40,"forms",{"id":115,"doc_module":22,"doc_module_name":25,"category_name":116,"show_sort_weight":117,"slug":118},18,"Letters",30,"letters",{"id":120,"doc_module":22,"doc_module_name":25,"category_name":121,"show_sort_weight":122,"slug":123},21,"Paper Templates",5,"papers-templates",{"id":125,"doc_module":22,"doc_module_name":25,"category_name":29,"show_sort_weight":4,"slug":126},158,"general-158",{"code":4,"msg":82,"data":128},{"doc_id":79,"user_id":129,"nickname":42,"user_avatar":130,"doc_module":22,"category_id":125,"category_name":29,"doc_title":10,"doc_description":12,"doc_content":131,"file_id":132,"file_url":133,"file_type":134,"file_size":135,"view_count":55,"is_deleted":4,"is_public":22,"is_downloadable":22,"audit_status":22,"page_count":22,"language":136,"language_code":8,"site_id":7,"html_lang":8,"table_of_contents":137,"faqs":138,"seo_title":139,"seo_description":12,"update_tm":140,"read_time":4},962093270004,"https://ap-avatar.wpscdn.com/davatar_9964176cb1d06d4a9deccf72a44ae3dc","Dierbergs Specialty Pork Entrees Cooking Directions  \nGeneral Guidelines  \nMeat should be taken out of refrigerator 20-25 minutes and let rest on table before cooking.  \nPreheating: Always pre-heat the oven, grill or broiler prior to cooking (it usually takes 10-15 minutes to reach designated temperature).  \nOven Baking/Roasting: When possible, bake items on the center rack; otherwise, rotate items every 30-45 minutes to ensure even cooking.  \nFat Side Up: When roasting, cook with the fat side up. Asthe fat melts during the cooking process, it will baste themeat and help keep it moist.  \nTurning: When turning meat, always use tongs and not ameat fork. This will ensure the meat is not pierced causing the loss of flavorful juices.  \nUse a Thermometer! We recommend using a probe thermometer for best results. Using an instant read thermometer removes the guesswork and ensures a perfect result every time!  \nGive Ita Rest: After cooking, lightly cover the meat with foil and allow it to rest 5-15 minutes (depending on size) before carving. During the resting time, the internal temperature will raise 5 to 15° (depending on size). Be sure to plan for rise in temperature and remove the meat from the heat before hitting your desired temperature The resting period also allows the meat to reabsorb interior juices making it more tender and flavorful.  \nCooking Directions  \nOvens Vary  \nBe sure to plan for the rise in temperature of the piece of meat and remove the meat from the heat before hitting your desired doneness-see internal temperature chart below.  \nFrenched Standing Rack of Pork: Remove foil and make sure the roast is bone side up in pan. Place in preheated 375° oven for 15-20 minutes per pound or until internal temperature reaches 145°. Rest for 10 minutes before slicing.  \nBoneless Pork Loin Roast: Remove foil and make sure the roast is fat side up in pan. Place in preheated 375° for 15-20 minutes per pound or until internal temperature reaches 145°. Rest for 10 minutes before slicing.  \nCrown Roast of Pork: Remove foil and wrap tips of bones with foil to prevent over-browning. Place in preheated 350° oven, roast for 15-20 minutes per pound or until internal temperature reaches 145°. Rest for 10 minutes before slicing.  \nBacon Wrapped Boneless Pork Loin Roast: Remove foil. Place in preheated 450° oven for 20 minutes for browning of bacon, then decrease temperature to 350° for 10-15 minutes per pound or until internal temperature reaches 145°. Rest for 10 minutes before slicing.  \nStuffed Boneless Pork Chops: Remove foil and place pan in preheated 350° oven for 20-30 minutes or until internal temperature of meat reaches 145°.  \nGarlic Studded Pork Loin Roast: Preheat oven to 425°. Place in oven for 10-15 minutes, reduce heat to 325°. Roast for 20-25 minutes per pound. Allow meat to rest for 10 minutes before slicing.  \nPork Internal Temperature Chart  \n\n| Minimum Internal | Suggested Internal Temperature | Well Done Internal |\n| --- | --- | --- |\n| Temperature | (slightly pink) | Temperature (no pink) |\n| 145˚ | 150˚ | 155˚-160˚ |","cbCaisUyKlQYZK9q","https://ap.wps.com/l/cbCaisUyKlQYZK9q","pdf",1678550,"English","# General Guidelines\n## Preheating and Cooking Technique\n## Resting and Temperature Rise\n# Cooking Directions\n## Ovens Vary\n## Pork Cuts and Target Temperatures\n## Pork Internal Temperature Chart","[{\"question\":\"How long should pork rest before cooking and why?\",\"answer\":\"Take the meat out of the refrigerator 20–25 minutes and let it rest on the table before cooking to help it cook more evenly.\"},{\"question\":\"What internal temperature targets are recommended for different doneness levels?\",\"answer\":\"The chart lists 145°F as the minimum internal temperature (slightly pink), 150°F as the suggested internal temperature, and 155–160°F as well-done (no pink).\"},{\"question\":\"How should pork be rested after cooking and how does the temperature change?\",\"answer\":\"Lightly cover with foil and rest 5–15 minutes before carving. During resting, the internal temperature rises by 5 to 15°F (depending on size), helping reabsorb juices for tenderness and flavor.\"}]","Dierbergs Specialty Pork Entrees Cooking Directions - Cooking Guidelines - Internal Temperature Chart | PDF",1791870200]