cook pork to what temp

For whole cuts of pork (like chops, loin, tenderloin, roasts), the recommended safe internal temperature is 145°F (63°C) followed by a 3‑minute rest before slicing.

Quick Scoop

• Whole pork cuts (chops, loin, tenderloin, roast): cook to 145°F (63°C) , then let the meat rest at least 3 minutes so the temperature equalizes and surface bacteria are fully inactivated.

• Ground pork (including most sausages and burgers): cook to 160°F (71°C) ; no rest time is required.

• Ribs and very tough cuts (like shoulder used for pulled pork): they are technically safe at 145°F (63°C), but most cooks take them up to about 180–195°F (82–91°C) so the collagen breaks down and the meat becomes tender.

Simple rule of thumb

• If it’s a solid muscle (steak‑like piece): 145°F (63°C) + 3‑minute rest.

• If it’s ground or sausage: 160°F (71°C).

Always check the thickest part of the meat with an instant‑read thermometer inserted into the center, avoiding bone or large fat pockets, to be sure you’ve hit the right temp.