Pork Cooking Temperature: Safe Internal Temp Guide (145°F)

Pork must reach a minimum internal temperature of 145°F (63°C) for whole cuts like chops, roasts, and tenderloin, followed by a 3-minute rest period. Ground pork requires 160°F (71°C). This USDA Food Safety and Inspection Service standard eliminates harmful bacteria while preserving juiciness. Never rely on color alone—use a calibrated meat thermometer for safety.

Why Temperature Matters More Than Color

Forget the outdated "no pink" rule. Modern pork is leaner and cooks faster, making visual cues dangerously unreliable. Undercooked pork risks Trichinella spiralis and Salmonella—pathogens destroyed only at specific temperatures. The USDA's 145°F guideline (updated from 160°F in 2011) balances safety with moisture retention, preventing dry, overcooked results.

Official Guidelines by Cut Type

Temperature requirements vary by preparation method. Always verify with a thermometer inserted into the thickest part, avoiding bone or fat.

Pork Cut Type	Minimum Internal Temp	Rest Time	USDA Source
Whole cuts (chops, roasts, tenderloin)	145°F (63°C)	3 minutes	FSIS Chart
Ground pork	160°F (71°C)	None	FSIS Chart
Pre-cooked ham (reheating)	140°F (60°C)	None	FSIS Ham Guide

Proven Thermometer Techniques

Accurate measurement prevents dangerous guesswork:

• Calibrate monthly: Test in ice water (32°F/0°C) or boiling water (212°F/100°C at sea level)
• Check early and often: Insert thermometer 10 minutes before expected doneness
• Avoid false readings: Don't touch bone, grill grates, or pan surfaces
• Resting is critical: Temperature rises 5-10°F during rest, killing residual pathogens

Avoid These 3 Costly Mistakes

Food safety incidents often stem from these errors:

1. Skipping thermometer calibration – A 5°F error could mean unsafe pork. The National Center for Home Food Preservation confirms 30% of home thermometers drift over time.
2. Cutting too soon – Juices spill when slicing hot pork, dropping internal temperature below safe levels. Wait the full 3 minutes.
3. Ignoring carryover cooking – Remove pork at 140°F; residual heat will reach 145°F during rest. Overcompensating causes dryness.

Perfect Pork: Safety Meets Flavor

Following these steps delivers safe, restaurant-quality results:

1. Pat pork dry before seasoning for better searing
2. Cook to 140°F on grill/stovetop
3. Transfer to a wire rack (not cutting board)
4. Rest 3+ minutes covered loosely with foil
5. Verify final temperature hits 145°F

This method aligns with the Food and Drug Administration's Food Code while maximizing tenderness. For sous vide cooking, maintain 145°F for 15+ minutes without rest time.

Can I eat pork at 140°F if I rest it properly?

Yes. Remove pork at 140°F and rest 3+ minutes. Carryover cooking will raise it to 145°F, meeting USDA safety standards while preventing dryness.

Why did USDA lower pork's safe temperature from 160°F to 145°F?

In 2011, USDA updated guidelines based on improved farming practices reducing trichinosis risk. Research showed 145°F with 3-minute rest provides equivalent pathogen destruction as 160°F without rest.

Does the 145°F rule apply to all pork dishes?

No. Whole cuts require 145°F, but ground pork must reach 160°F due to increased surface area where bacteria spread. Stuffed pork also needs 160°F to ensure stuffing safety.

How do I know if my thermometer is accurate?

Test in ice water (should read 32°F/0°C) or boiling water (212°F/100°C at sea level). The National Center for Home Food Preservation recommends monthly calibration checks.