What temperature is pork done?

To ensure pork is cooked safely and maintain its quality, here are the recommended internal temperatures:

Whole Muscle Cuts

For most whole muscle cuts of pork, such as pork chops, pork roasts, pork loin, and tenderloin, the safe internal cooking temperature is 145°F (63°C). After reaching this temperature, it is recommended to let the meat rest for at least 3 minutes before consuming123.

Ground Pork

Ground pork, including sausages and other ground meat products, should be cooked to an internal temperature of 160°F (71°C) to ensure food safety123.

Special Cases

• Fully cooked ham can be reheated to 140°F (60°C).
• Fresh ham should be cooked to 145°F (63°C) followed by a 3-minute rest.
• For cuts with high connective tissue, such as pork shoulder and ribs, cooking to a higher temperature (often between 180°F to 195°F or 82°C to 91°C) can help break down the collagen and make the meat more tender and flavorful23.

Using a digital cooking thermometer to measure the internal temperature at the thickest part of the meat, away from bones, is the best way to ensure the pork is cooked to a safe and optimal temperature.