what temperature should roast pork be

The safe internal temperature for cooking roast pork is 145°F (62°C), followed by a 3-minute rest. This temperature ensures that the pork is cooked through enough to be safe to eat, while still being tender and juicy. It is important to use a meat thermometer to check the internal temperature of the pork, and to insert it into the thickest part of the cut, not touching bone, fat, or stuffing, to get the most accurate reading. Ground pork should always be cooked to 160°F (71°C) . For larger cuts of pork, such as roasts, it is recommended to remove them from the heat at 150°F (66°C), followed by a 10-minute rest, since the meat will continue to cook and increase in temperature while resting.