Pork Cooking Temperature - National Pork Board

Pork Cooking Temperature

The safe internal pork cooking temperature is 145° F followed by a 3-minute rest.

Cooking Temperature of Pork

Finding the correct pork cooking temperature is the final step in plating a perfectly juicy, tender cut of meat. Pork today is very lean, making it important to not overcook and follow the recommended pork cooking temperature. The safe internal pork cooking temperature for fresh cuts is 145° F. To check doneness properly, use a digital cooking thermometer.

Fresh cut muscle meats such as pork chops, pork roasts, pork loin, and tenderloin should measure 145° F, ensuring the maximum amount of flavor. Ground pork should always be cooked to 160° F. Doneness for some pork cuts, such as small cuts that are difficult to test with a thermometer or large cuts that cook slowly at low temperatures, is designated as “tender.” Fully cooked ham can be reheated to 140° F or even enjoyed cold, while fresh ham should be cooked to 145° F followed by a 3-minute rest.

Following these pork cooking temperature guidelines will not only result in a safe eating experience but also preserve the quality of your meat for a juicy, tender, delicious meal.

Using a meat thermometer is the best way to test for doneness, ensuring both a safe and delicious eating experience.

What is the final cooking temperature of pork?

Cut Temperature

Pork Loin
Pork Tenderloin
Pork Chop

145° F – 160° F

Fully Cooked Ham
Fresh Ham

145° F

Pork Shoulder

145° F – 180° F
Note: These cuts are safe to eat at 145° F, but best enjoyed at 180° F.

Ground Pork

160° F

How to Use a Meat Thermometer

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How to Temp Pork
  • There are two types of meat thermometers: digital and analog. Either one will work, however, the digital meat thermometer will give you the most accurate results.
  • When you measure the internal temperature, measure at the thickest part of the meat and away from the bone. If the cut is thinner than ¾”, test through the side.
  • Check the temperature while still in or on the heat source or immediately after removing.
  • After temping meat, let it rest at least 3-minutes for juices to properly distribute for maximum flavor!