Pork Loin Cooking Temperature Guide: Perfect Every Time (145°F)

The safe minimum internal temperature for pork loin is 145°F (63°C) measured with a food thermometer, followed by a 3-minute rest period. This temperature ensures food safety while maintaining optimal tenderness and juiciness according to USDA guidelines.

Why 145°F Is the Perfect Pork Loin Temperature

For years, home cooks were told to cook pork until it reached 160°F, resulting in dry, overcooked meat. Modern food safety research has changed this recommendation significantly. Today's pork is raised differently than decades ago, with stricter pathogen controls making lower cooking temperatures perfectly safe.

Step-by-Step Cooking Process for Perfect Pork Loin

Preparation: Setting Up for Success

Before you even turn on your oven or stove, proper preparation makes all the difference:

• Remove pork loin from refrigerator 30 minutes before cooking to bring it closer to room temperature
• Dry the surface thoroughly with paper towels for better searing
• Season generously with salt, pepper, and your preferred herbs
• Consider dry brining (salting 1-24 hours in advance) for enhanced flavor and moisture retention

Monitoring Temperature: The Critical Phase

Using an accurate thermometer is non-negotiable for perfect results. Insert your probe thermometer into the thickest part of the meat, avoiding bone or fat pockets.

Temperature Range	Texture & Appearance	Recommendation
130-135°F	Rare, very juicy but potentially unsafe	Continue cooking
140-144°F	Medium-rare, pink center, extremely juicy	Remove from heat, will rise to 145°F during rest
145°F (target)	Medium, slight pink, optimal tenderness	Remove from heat, begin 3-minute rest
150-155°F	Medium-well, less pink, beginning to dry	Acceptable but not ideal
160°F+	Well-done, dry, gray throughout	Overcooked - avoid if possible

Resting: The Often-Missed Essential Step

After reaching 145°F, remove your pork loin from heat and let it rest for 3-5 minutes. During this time:

• Internal temperature will continue to rise 5-10°F (carryover cooking)
• Juices redistribute throughout the meat
• Proteins relax, resulting in more tender meat
• Cover loosely with foil to retain heat without steaming the surface

USDA Guidelines Evolution: How Pork Cooking Temperatures Changed

Understanding the timeline of pork temperature recommendations helps explain why 145°F is now considered safe:

• Pre-2011: USDA recommended cooking pork to 160°F due to concerns about trichinosis
• May 2011: USDA updated guidelines to 145°F with 3-minute rest after research showed modern pork production had virtually eliminated trichinosis risks
• 2016: National Pork Board officially adopted the 145°F standard in all educational materials
• Present: 145°F remains the official recommendation, with the National Pork Board stating “Pork cooked to 145°F is perfectly safe, delicious, and juicy”

This change reflects improvements in pork production and a better understanding of food safety science. According to the USDA Food Safety and Inspection Service, the 145°F standard with rest time provides a 6.5-log10 reduction of pathogens, well above the required 6.0-log10 reduction for food safety.

Special Considerations for Different Cooking Methods

While the target temperature remains consistent, different cooking methods require specific approaches:

Oven Roasting

For best results when roasting pork loin in the oven:

• Preheat oven to 400°F for initial sear, then reduce to 325°F
• Use a roasting rack to allow air circulation
• Check temperature 10-15 minutes before expected finish time
• Remove at 140°F to account for carryover cooking to 145°F

Grilling

When grilling pork loin:

• Create two-zone fire (direct and indirect heat)
• Sear over direct heat, then move to indirect heat to finish
• Close lid when cooking over indirect heat
• Check temperature frequently as grill temperatures can fluctuate

Sous Vide

For precision cooking with sous vide:

• Set water bath to 140-142°F for medium-rare finish
• Cook for 1-4 hours depending on thickness
• Finish with quick sear to develop crust
• No additional rest time needed (already pasteurized)

Common Mistakes That Ruin Perfect Pork Loin

Avoid these frequent errors that lead to disappointing results:

• Guessing instead of measuring: Visual cues are unreliable; always use a thermometer
• Skipping the rest period: Cutting too soon releases precious juices
• Overcooking for safety: Modern pork doesn't require 160°F for safety
• Ignoring carryover cooking: Remove meat 5°F below target temperature
• Using the wrong thermometer: Instant-read is best for thin cuts like pork loin

Food Safety Beyond Temperature

While temperature is critical, proper food handling throughout the cooking process matters too:

• Cross-contamination prevention: Use separate cutting boards for raw meat and other ingredients
• Hand washing: Wash hands thoroughly after handling raw pork
• Sanitizing surfaces: Clean all surfaces that contacted raw meat with hot, soapy water
• Proper storage: Keep pork refrigerated below 40°F until ready to cook

According to the Centers for Disease Control and Prevention, following these additional safety practices alongside proper cooking temperatures provides the best protection against foodborne illness.

Can pork loin be pink at 145°F and still be safe?

Yes, pork loin cooked to 145°F with a 3-minute rest will often have a slight pink hue in the center, which is perfectly safe according to USDA guidelines. This pink color doesn't indicate undercooking but rather the myoglobin protein in the meat retaining color at this temperature.

What happens if I cook pork loin to 160°F instead of 145°F?

Cooking pork loin to 160°F will result in noticeably drier meat with less juiciness and tenderness. While still safe to eat, the higher temperature causes more moisture loss and can make the texture less appealing. Modern pork is safe at 145°F, so there's no food safety benefit to cooking to 160°F.

Do I need to let pork loin rest after cooking?

Yes, resting pork loin for 3-5 minutes after cooking is essential. During this time, the internal temperature stabilizes, juices redistribute throughout the meat, and proteins relax, resulting in more tender and juicy pork. Cutting too soon causes precious juices to escape onto your cutting board.

Can I use the same thermometer for pork and other meats?

Yes, but you must clean and sanitize your thermometer between uses with different raw meats to prevent cross-contamination. The USDA recommends washing thermometer probes with hot, soapy water after each use to ensure food safety when checking multiple proteins.

Why did pork cooking recommendations change from 160°F to 145°F?

The change reflects improvements in pork production and better understanding of food safety. Modern pork farming practices have virtually eliminated trichinosis risks that previously required higher cooking temperatures. Research showed that 145°F with a 3-minute rest provides equivalent food safety to 160°F while preserving better texture and moisture in the meat.