Whether you’re roasting a pork loin or grilling brined pork chops, knowing the correct internal pork temperature is a critical for food safety. So what is the proper internal temperature for pork? How do you correctly measure it?
The correct internal temperature for cooked pork is 145° F (63°C).
You can find all of the internal cooking temperature guidelines for meat and poultry cuts at foodsafety.gov. I recommend bookmarking this site on your browser or printing out the list to keep in your kitchen for quick referencing.
How to Find the Correct Internal Temperature of Pork
I strongly recommend purchasing a meat thermometer. That way you can always rest assured that your pork is properly cooked and safe to consume. There are a variety of meat thermometers available, but I’m personally a fan of digital probe thermometers. You can set these thermometers to alert you when the pork reaches 145° F or slightly below, then go about your business. Never worry about under or overcooking your meat again!
Regardless of which cut you’re preparing, the same basic rules apply. The probe should be inserted into the thickest part of the pork without hitting fat or bone, which can alter the temperature results.
The majority of thermometers require the probe to be inserted at least 1/2 inch into the meat (but this is not always the case, so read the included instruction manual).
Additional Pork Internal Temperature Notes
- Another visual clue that your pork is cooked: the juices should be clear as opposed to opaque or pink.
- After the pork reaches 145° F, the USDA recommends letting it rest for 3 minutes.
Can Pork Be Pink in The Middle?
When the pork reaches 145° F, it will likely still be slightly pink in the center. This is totally fine and is a great indicator that your meat will be tender and juicy.
Ready to get cooking? Try my Slow Cooker Kalua Pork, Chipotle Bourbon Barbecue Pulled Pork Sliders, and Bacon, Egg and Cheese Quiche! I also love this Spicy Pork Bowl with Greens and Carrots from Bon Appetit.