Avoid guessing when pork is done by always using a meat thermometer. Here’s how:
Insert the thermometer into the centre of the thickest part of the meat, away from bone or fat for the most accurate reading.
Make sure the thermometer does not pierce all the way through to touch the bottom of the baking pan.
When cooking stuffed pork roasts, ensure the tip of the meat thermometer is in the meat, not the stuffing.
Check to make sure that your thermometer is oven-safe: oven-safe thermometers can stay in the meat and allow you to check the temperature without opening the oven door. Other thermometers cannot stay in the oven, and are only used to check temperatures towards the end of cooking.
If using a pop-up timer, keep in mind these are only made for one use, and are made specifically for a certain meat (e.g. you cannot use a pop-up meat timer sold with a turkey for your pork roast).
Thank you to “Put Pork on Your Fork” for all the information.