The safe internal cooking temperature for fresh cuts of pork such as chops, roasts, and tenderloin is 145°F (63°C), followed by a 3-minute rest period. This temperature ensures the pork is safe to eat while remaining juicy and slightly pink in the center, similar to medium rare beef
. For ground pork, the recommended internal temperature is higher, at 160°F (71°C), to ensure safety due to the nature of ground meat
. Some fattier cuts with more connective tissue, like ribs or pork shoulder, benefit from slow cooking to higher internal temperatures (up to 185°F or more) to break down collagen and fat, making the meat tender and succulent
. In summary:
- Fresh cuts (chops, roasts, tenderloin): Cook to 145°F and rest 3 minutes
- Ground pork: Cook to 160°F
- Fattier cuts (ribs, shoulder): Cook low and slow to 180–185°F or higher for tenderness
Always use a meat thermometer to check the internal temperature for accuracy
