Juicy and tender, and easy to dress up.

Roasts are sought after for their functional cooking ability, tenderness and easy pairing with all your favorite go-to spices, herbs or rubs. Prestage Foods pork roasts are no exception. Coming from the area between the shoulder and back legs, these prime cuts are often sold bone-in or boneless, and with just the optimum amount of fat for savory taste and a mouth-watering kitchen scent.

Herb Crusted Roasted Pork Roast

Familiar Types of Roast Cuts

  • Bone-in Loin Roasts
  • Boneless Loin Roasts
  • Center Cut Loin Roasts
  • Sirloin Roasts


Whether you are a pork aficionado or exploring new meat options, you won’t tire of the limitless ways to prepare this tasteful, nutritious and versatile meat. While each individual cut of pork or recipe may have individual cooking suggestions to reach desired flavor, we’ve put together key tips to get you started on enjoying more pork at your table.  

  • Only use the highest quality pork products. Prestage Foods provides only the most tender, superior cuts of pork to reach optimal flavor in your dishes.
  • The safe internal cooking temperature of pork is 145 degrees fahrenheit. However, ground pork should always be cooked to 160 degrees fahrenheit.
  • Today’s pork is lean, so to ensure juicy, tender meat, it is important to not overcook. Use a digital cooking thermometer to measure (at the thickest part and without touching any bone).
  • It is recommended to cook chops, roast, loins and tenderloins to an internal temperature of 145 degrees fahrenheit, following by a 3-minute rest. 
  • Pork can be cooked in many ways- grilling, broiling, sauteing, roasting, stewing and braising. 
  • Depending on the cooking method and thickness or weight of the meat, cooking times vary. These cooking charts are a helpful cooking time reference.
Pork Doneness Chart Image


Pork is a powerhouse of protein. Known for its leanness and heart healthy certified attributes, pork is a flavorful option for incorporating healthy options in your meals.


Thanks to the National Pork Board and Iowa Pork Producers for providing knowledgeable cooking and nutritional information shared above.