A:Answer I cooked professionally for several years, and my answer would be "no". The lowest temp is 175F, and even at that temp, you'd most likely still end up with an almost charred outside before you had a totally thawed and fully cooked inside. Nobody wants RARE pork, even though the FDA now says that a mildly pink center is OK. If you have a microwave, use the defrost cycle if you're pressed for time. If you have the time, defrost the meat overnight in the fridge and remove 20-30 minutes before cooking. A meat thermometer will make things a lot more certain.
