Today's pork is very lean, meaning that it is low in fat. Because of this, it is very important not to overcook pork products. It's also very important that you cook any meat, including pork, all the way through. The best way to determine the doneness of your pork is to use an instant-read meat thermometer to check the internal temperature of your cut of meat. Here are some general rules to cook by when making a delicious pork dinner:

• Pork chops, roasts and tenderloins should be cooked to an internal temperature of 160 degrees Fahrenheit.
• Less tender cuts, like pork shoulder and ribs, can be cooked long and slow to tenderize them.
• For larger cuts of pork, such as roasts, you can cook to 150 degrees Fahrenheit, remove from the oven or grill and allow them to set for 10 minutes before slicing. The internal temperature will continue to rise to 160 degrees and the pork juices will redistribute through the roast, resulting in a juicy, great tasting meal!

For more information on specific cooking times and temperatures for different pork cuts, see this great factsheet published by the National Pork Board. Information courtesy of the National Pork Board.