Chops, steaks, and ribs are golden brown. Pork is slightly springy to the touch. Ground pork and sausage, like all other ground meats, should be cooked thoroughly. Ground pork and sausage, like all other ground meats, should be cooked thoroughly. Ground pork and sausage, like all other ground meats, should be cooked thoroughly.
Meat is tender.
Meat is tender. Continue to prepare as desired. Insert meat thermometer in centre of roast, or thickest part without touching fat or bone. Cover roast with foil and let stand for 15 minutes before carving. As residual heat works its way to the centre of the roast, the internal temperature will continue to rise.