Aidells calls medium (140 to 145°F) the ideal range for lean pork tenderloin, loin cuts and leg roasts. The end result promises to be tender, juicy and most important – safe to eat.
The safe internal pork cooking temperature is 145° F followed by a 3-minute rest.
Cooking Temperature of Pork
Finding the correct pork cooking temperature is the final step in plating a perfectly juicy, tender cut of meat. Pork today is very lean, making it important to not overcook and follow the recommended pork cooking temperature. The safe internal pork cooking temperature for fresh cuts is 145° F. To check doneness properly, use a digital cooking thermometer.
Fresh cut muscle meats such as pork chops, pork roasts, pork loin, and tenderloin should measure 145° F, ensuring the maximum amount of flavor. Ground pork should always be cooked to 160° F. Doneness for some pork cuts, such as small cuts that are difficult to test with a thermometer or large cuts that cook slowly at low temperatures, is designated as “tender.” Fully cooked ham can be reheated to 140° F or even enjoyed cold, while fresh ham should be cooked to 145° F followed by a 3-minute rest.
Following these pork cooking temperature guidelines will not only result in a safe eating experience but also preserve the quality of your meat for a juicy, tender, delicious meal.
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FAQ
Is pork safe to eat at 140 degrees?
Can you eat pork at 145?
Is it safe to eat pork at 135?
Can you take pork off at 140?
Is it safe to eat pork at 180 degrees?
Yes, pork that is cooked at 180°F (82°C) is safe to consume. Although, for most cuts of pork, this temperature will produce an overcooked dish. This very high internal temperature is recommended to be used for cuts of pork with very high connective tissues, such as shoulders.
Can one eat pork?
A cooked, medium pork cutlet or steak provides 239 calories, 34 grams protein, 10 grams fat, 4 grams saturated fat, 697 milligrams sodium, and 0 grams carbohydrate, if you eat only the lean part of the steak. Pork contains many of the micronutrients (vitamins and minerals) found in beef and it is high in protein, but can be lower in fat than beef—depending on cut and preparation. Meat from any kind of mammal, including pork, can cause an allergic reaction (and some people who are allergic to mammalian meat also react to poultry).
Does pork need to be cooked to 160 F?
One last note: The USDA’s guidelines only apply to whole pork cuts like chops, roasts and so on. Ground pork, like all ground meats, still needs to be cooked to 160 F. Now get out there and enjoy some juicy pork roasts and chops. New guidelines for cooking pork mean we can serve pork that’s tender, juicy, flavorful, and still perfectly safe.
Is 145 degrees a good temperature for ground pork?
Ground pork and any hunks with a lot of fat—shoulder, belly—need that heat to melt fat and connective tissue. And medium-rare bacon is not a thing (at least it shouldn’t be). So I’m really only talking about cuts from the loin. But here’s the thing. For me, 145°F is still pretty high. I wanted to see how low pork could go.