The content and the retention of the antioxidant nutrients, selenium and tocopherol (vitamin E), in boneless Chef's Prime pork loin roasts cooked by different methods to 71 and 82C internal temperatures were determined. Roasts were cooked at 163C by roasting, braising, and in an oven cooking bag. Yield, moisture, and crude fat measurements were similar for all treatments. The only form of vitamin E in the sample was α-tocopherol. Selenium and vitamin E content as well as true retention values were similar in pork cooked to the two internal temperatures by the three household methods with one exception ; the selenium content was significantly higher in pork cooked in the bag and roasted than in those prepared by braising. Overall, the selenium and vitamin E content of the cooked pork was 101.8 ± 0.5 μg/100 g (X ± SEM) and 0.144 ± 0.006 mg α-TE/100 g, respectively. Over half of the vitamin E but little to none of the selenium in the pork was lost during these household cooking procedures.