The safe internal temperature for pork depends on the cut of meat and the cooking method used. Here are the recommended temperatures from various sources:
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Whole cuts of pork: The USDA and the National Pork Board recommend cooking whole cuts of pork, such as pork chops, roasts, and tenderloin, to an internal temperature of 145°F (63°C) followed by a 3-minute rest time before carving or consuming. This is a change from the previous recommendation of 160°F (71°C) . The rest time allows the temperature to continue to rise and the juices to redistribute, resulting in a juicier and more tender product.
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Ground pork: Ground pork should always be cooked to an internal temperature of 160°F (71°C) .
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Tender cuts of pork: Tender cuts of pork, such as pork tenderloin, should be cooked to an internal temperature of 145°F (63°C) . These cuts should be cooked at a high temperature for the briefest period of time it takes to reach the recommended internal temperature to avoid drying them out.
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Pork ribs and shoulders: Pork ribs and shoulders should be cooked at a low temperature for a longer period of time until the meat is tender.
It is important to use a meat thermometer to check the internal temperature of the pork. Insert the thermometer into the thickest part of the meat, away from bone, fat, or stuffing, to get the most accurate reading. Following these guidelines will ensure that the pork is safe to eat and at its best quality.
