Pork Cooking Temperature
The safe internal pork cooking temperature is 145° Fahrenheit.
Cooking pork is not as tricky as some might remember it being in years past; today’s pork is leaner, but also safer. Breaking old cooking habits might be tough, but will put perfectly juicy, tender pork on your plate. For the best results, target an internal pork cooking temperature of between 145° F and 160° F. Measure the temperature at the thickest part of the cut (without touching any bone). Once you’ve reached the desired internal temperature, remove from heat and let rest for three minutes. Muscle meats such as chops, roasts and tenderloin can safely have a blush of pink in the middle, and that little bit of color will give you the most flavorful side of pork.
Fresh pork cuts like pork chops, pork loin and pork roasts should be cooked to an internal temperature of between 145° F and 160° F. Measure the temperature at the thickest part of the cut (without touching any bone). If it has reached the desired temperature, allow the meat to rest for three minutes. Ground pork needs to always be cooked to 160° F, whether you’re making your own meatballs, burger patties, meatloaf or using ground pork as an ingredient in a sauce or skillet meal.
Pork Cooking Temperature For Popular Cuts
|Pork Loin||145 – 160|
|Pork Chop||145 – 160|
The National Pork Board recommends cooking pork chops, roasts, and tenderloin to an internal temperature between 145° F (medium rare) and 160° F (medium), followed by a 3-minute rest. Doneness for some pork cuts is designated as “tender.” This includes small cuts that are difficult to test with a thermometer and large cuts that cook slowly at low temperatures. Ground pork, like all ground meat, should be cooked to 160° F. Pre-cooked ham can be reheated to 140° F or enjoyed cold. Fresh ham should also be cooked to 145° F.
Pork today is very lean and shouldn’t be overcooked so it’s important to follow the recommended pork cooking temperature. To check doneness, use a digital cooking thermometer. The National Pork Board follows the guidance of the U.S. Department of Agriculture (USDA).