Pork Loin Cooking Temperature: 145°F with 3-Min Rest

The safe internal temperature for pork loin is 145°F (63°C) with a minimum 3-minute rest time, according to the USDA Food Safety and Inspection Service. This temperature ensures both safety and optimal tenderness.

Confused about the perfect pork loin temperature? You're not alone. For decades, home cooks were told to cook pork until it was well done at 160°F or higher, resulting in dry, overcooked meat. Modern food safety standards have evolved, and understanding the science behind pork cooking temperatures can transform your meals from rubbery to restaurant-quality.

Why 145°F Is the New Standard for Pork Loin

When you're standing over a sizzling pork loin, knowing the exact temperature isn't just about doneness—it's about balancing safety with succulence. The USDA updated its guidelines in 2011, lowering the recommended pork temperature from 160°F to 145°F with a 3-minute rest period. This change wasn't arbitrary; it was based on extensive research into parasite destruction and meat science.

The Evolution of Pork Safety Guidelines

Understanding how we arrived at today's temperature recommendations helps build confidence in the process. Pork cooking guidelines have evolved significantly as farming practices improved and food safety science advanced:

Time Period	Recommended Temperature	Key Scientific Understanding
Pre-1990s	160-170°F	Trichinella spiralis parasite concerns from outdoor-raised pigs
1990s-2011	160°F	Improved farming reduced trichinosis risk, but conservative guidelines remained
2011-Present	145°F + 3-min rest	Research confirmed 145°F destroys pathogens while preserving moisture

According to the USDA Food Safety and Inspection Service, trichinella parasites are destroyed at temperatures as low as 137°F when held for sufficient time. The 145°F standard provides a significant safety margin while preventing the excessive moisture loss that occurs at higher temperatures.

Practical Temperature Guide for Perfect Pork Loin

Knowing the target temperature is only half the battle. Here's how to implement this knowledge successfully in your kitchen:

Step 1: Choose the Right Thermometer

Not all thermometers are created equal. For precise pork loin cooking:

• Use an instant-read digital thermometer for accuracy within ±0.5°F
• Insert the probe into the thickest part of the meat, avoiding bone or fat pockets
• Take multiple readings in different spots for larger loins

Step 2: Monitor Temperature During Cooking

Pork loin continues cooking after removal from heat due to residual heat. Remove it from your oven or grill when it reaches 140°F, as it will climb to 145°F during resting:

Removed From Heat At	After 3-Minute Rest	Result
140°F	145°F	Perfect medium-rare, juicy texture
145°F	150°F+	Medium, slightly drier but still acceptable
150°F	155°F+	Medium-well, noticeably drier texture

Step 3: Master the Resting Period

The 3-minute minimum rest time isn't optional—it's critical for both safety and quality. During this period:

• Residual heat completes pathogen destruction
• Meat fibers relax, redistributing juices throughout the cut
• Internal temperature stabilizes at the target 145°F

Addressing Common Concerns About Pink Pork

Many home cooks panic when they see pinkness in properly cooked pork. This is completely normal and safe at 145°F. The pink color comes from myoglobin, a protein that retains color even at safe temperatures. According to the National Pork Board, "pork cooked to 145°F might look a little pink in the center, but that's perfectly all right."

Cooking Method Considerations

While the target temperature remains consistent, your cooking method affects how you reach it:

• High-heat searing: Ideal for creating a flavorful crust while preserving interior moisture. Sear first, then finish at lower temperature.
• Low-and-slow roasting: For larger cuts, roast at 275-325°F until reaching 140°F internally, then rest.
• Grilling: Use two-zone cooking—sear over direct heat, then move to indirect heat until reaching target temperature.

Troubleshooting Temperature Issues

Even with the right target temperature, problems can occur:

Problem: Dry, Tough Pork Despite Hitting 145°F

Solution: Check your thermometer accuracy and resting time. Many digital thermometers lose calibration over time. Verify with boiling water (212°F) or ice water (32°F) tests. Also ensure you're resting for the full 3 minutes before slicing against the grain.

Problem: Pork Still Pink After Reaching 145°F

Solution: This is normal! The USDA confirms that color is not a reliable indicator of doneness in pork. Continue using your thermometer and trust the process. Pinkness often appears near bones where heat circulation differs.

Temperature Safety Margins for Special Situations

While 145°F is the standard recommendation, certain circumstances warrant higher temperatures:

• Immunocompromised individuals: Consider cooking to 150°F for additional safety margin
• Stuffing inside pork loin: Ensure stuffing reaches 165°F separately
• Leftover reheating: Reheat to 165°F for food safety

Remember that these adjustments should be exceptions, not the rule. For most home cooking situations, 145°F with proper resting delivers the perfect balance of safety and quality.

Is pork safe at 145 degrees Fahrenheit?

Yes, pork is safe at 145°F with a minimum 3-minute rest time according to USDA guidelines. This temperature destroys harmful pathogens while preserving moisture and tenderness.

Why is my pork still pink at 145 degrees?

Pinkness in pork at 145°F is normal and safe. The color comes from myoglobin, a protein that retains pink hue even at safe temperatures. Color is not a reliable indicator of doneness—always use a thermometer.

How long should pork loin rest after reaching 145 degrees?

Pork loin should rest for a minimum of 3 minutes after reaching 145°F. This rest period allows residual heat to complete pathogen destruction and lets meat fibers relax, redistributing juices for optimal tenderness.

Can I cook pork loin to 140 degrees instead of 145?

While 140°F is close, the USDA specifically recommends 145°F as the safe minimum. At 140°F, you'd need to hold the temperature for over 7 minutes to achieve the same pathogen reduction that 145°F provides in 3 minutes.

What happens if I cook pork loin to 160 degrees?

Cooking pork loin to 160°F will result in significantly drier meat. At this temperature, muscle fibers contract excessively, squeezing out moisture. While still safe, the texture becomes noticeably less tender and juicy compared to pork cooked to 145°F.