Internal Temperature of Cooked Pork

How I Learned to Perfect Pork: The Internal Temperature of Cooked Pork

Getting pork right in the kitchen used to feel a little intimidating. I’d worry about overcooking it and ending up with something dry and tough, or undercooking it and risking food safety. But once I understood the importance of internal temperature, everything changed. Now, cooking pork feels like second nature, and the results are juicy, flavorful, and consistently perfect.

What Temperature Should Pork Be Cooked To?

The USDA recommends cooking whole cuts of pork to an internal temperature of 145°F (63°C) followed by a 3-minute rest. That rest is just as important as the cooking itself. It allows the temperature to even out and the juices to settle, giving you that tender and moist finish every time.
For ground pork, the safe internal temperature is 160°F (71°C), since grinding mixes the surface bacteria throughout the meat. I always use a digital meat thermometer to check—no guesswork, no dry chops.

Different Cuts, Different Needs

Not all pork is created equal. A tenderloin cooks much faster than a thick pork shoulder. Here’s a simple guide I use:

• Pork Chops or Pork Loin:
  Cook to 145°F (63°C) and rest for 3 minutes.
• Pork Tenderloin:
  Also 145°F (63°C) with a 3-minute rest.
• Pulled Pork (Shoulder or Butt):
  For shreddable, tender meat, cook low and slow to 195–205°F (90–96°C).
• Ground Pork:
  Cook thoroughly to 160°F (71°C) with no rest needed.

How to Use a Meat Thermometer

I rely on my digital probe thermometer for all pork dishes. I insert the probe into the thickest part of the meat, avoiding bone or fat, for an accurate reading. For roasts, I start checking the temperature during the last 10-15 minutes of estimated cook time. It takes the guesswork out, and honestly, it’s the most stress-free way to ensure your pork is safe and delicious.

What Temperature Is Pork Done? A Simple Guide to Juicy Results

I know some people still prefer to cook pork based on texture and color. If you’re aiming for a particular level of doneness beyond the USDA’s 145°F minimum, here’s a simple breakdown I use when I’m cooking pork for guests who like theirs more thoroughly cooked:

• Medium Rare: 145–150°F (63–66°C)
  Juicy, tender, with a slight blush in the center.
• Medium: 150–155°F (66–68°C)
  Still moist but firmer, with a touch of pink.
• Medium Well: 155–160°F (68–71°C)
  Nearly cooked through with very little pink, firmer texture.
• Well Done: 160°F (71°C) and up

Fully cooked, little to no moisture left, firmer bite.
Just remember, going higher than 160°F can start to dry out lean cuts, so I usually reserve higher temps for slow-cooked or braised pork dishes.

Avoiding the Dry Pork Trap

One of the most common mistakes I see is overcooking pork out of fear. I used to cook pork until it was white all the way through, which often meant it was tough and flavorless. But modern pork is much leaner than it used to be. Cooking to 145°F (63°C) with that crucial 3-minute rest means it might still be slightly pink in the center, but is perfectly safe and much more enjoyable.

How to Rest Pork After Cooking

After removing pork from the heat, it’s important to let it rest for at least 3 to 5 minutes before slicing. This short rest allows the juices to redistribute throughout the meat, keeping it moist and flavorful. Skipping this step can lead to dry pork, even if it was cooked perfectly. For larger cuts like pork loin or tenderloin, I often let them rest for up to 10 minutes under a loose tent of foil.

Let’s Talk Leftovers

Cooked pork, when stored properly, can last in the fridge for up to 3–4 days. I like to slice leftover pork tenderloin thin and use it in sandwiches or stir-fries. Always reheat to at least 165°F (74°C) if you’re warming it up for a second meal.

Bringing It All Together

Once you get the temperature right, pork becomes one of the most versatile and forgiving proteins in the kitchen. Whether I’m roasting a Sunday pork loin or simmering pulled pork in the slow cooker, knowing the correct internal temperature takes the guesswork out of the process.
Want to explore more? Check out our pork recipes, from sticky glazed ribs to garlic herb pork chops, and join us on social media for cooking tips, step-by-step videos, and kitchen hacks. Once you’ve got the thermometer in hand, the possibilities are endless.