The final safe cooking temperature for pork is 145°F (63°C) as measured with a food thermometer, followed by a rest time of at least 3 minutes before carving or consuming. This temperature applies to fresh cuts such as pork chops, pork roasts, pork loin, and tenderloin, ensuring the meat is safe to eat while remaining juicy and tender
. For ground pork, including sausages, the safe cooking temperature is higher at 160°F (71°C) to ensure safety
. Some cuts with higher connective tissue, like pork shoulder and ribs, may be cooked to higher temperatures (up to 180–195°F or 82–91°C) to break down collagen and improve tenderness and flavor, but 145°F is the minimum safe temperature for most fresh cuts
. In summary:
- Fresh pork cuts (steaks, chops, roasts, loin, tenderloin): 145°F (63°C) + 3-minute rest
- Ground pork and organ meats: 160°F (71°C)
- Cuts with more connective tissue (shoulder, ribs): can be cooked higher for tenderness (up to ~195°F)
Using a digital meat thermometer to check the internal temperature at the thickest part of the meat is the best way to ensure pork is cooked safely and to the desired doneness
