The Right Internal Temperature for Cooked Pork

The Right Internal Temperature for Cooked Pork

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Christine Gallary
Apr 15, 2015
(Image credit: Henry Chen)

Cooking pork, especially today's leaner versions, can be a bit tricky because you want the pork to be safe to eat but not overcooked and dried out. The color of the meat is not necessarily the best indicator of doneness, so how do you know if the pork is cooked properly?

Kitchen Fact: The safe internal temperature for cooked pork is 145° Fahrenheit.

All cuts of pork, with the exception of ground pork, should be cooked to an internal temperature of 145°F, and the temperature should be measured at the thickest part of the meat not touching any bone. Some pork muscle meats can remain pink or added ingredients may affect color, but as long as the pork has reached 145°F, it's safe to eat.

The one exception is that ground pork needs to be cooked to the higher temperature of 160°F, so keep this in mind when making meatloaf or burgers out of ground pork.

Kitchen Fact Source: Fresh Pork from Farm to Table at USDA.gov

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