To cook pork in the oven, the key point is the internal temperature to ensure both safety and desired doneness:
- For fresh cuts like pork chops, pork roasts, pork loin, and tenderloin, the safe internal temperature is 145°F (63°C) followed by a 3-minute rest. This results in a juicy, slightly pink center that is safe to eat.
- Ground pork should be cooked to 160°F (71°C) for safety.
- If you prefer your pork well-done with no pinkness, cook it to a final internal temperature of 160°F or slightly above, but be mindful this can dry out the meat.
- Use an oven temperature generally around 350°F (175°C) for roasting pork. Cooking times vary by size — about 18-28 minutes per pound for pork loin at 350°F.
- It's best to remove the pork from the oven when it reaches about 5-10 degrees below your target temperature because carry-over cooking will continue to raise the internal temperature during resting.
In summary, cook pork at about 350°F in the oven until the internal temperature reaches 145°F for tender, juicy meat with a slight pink center, then let it rest for 3 minutes before serving. For well-done pork, aim for 160°F internal temp. Using a meat thermometer is strongly recommended to check the internal temperature for perfect results. This is the widely recommended guidance for safely cooking pork in the oven.
