what temp should pork loin be cooked to

Pork loin should be cooked to an internal temperature of 145°F (63°C) , then rested for at least 3 minutes before slicing. At this temperature it will often still be slightly pink in the center, which is considered safe for whole cuts of pork and keeps the meat much juicier.

Safe temperature range

• Food-safety authorities state that fresh pork cuts like pork loin, chops, roasts, and tenderloin are safe at 145°F with a rest, measured at the thickest part of the meat.

• Some people still prefer a higher finish temperature, up to about 160°F, which removes nearly all pink but makes the meat drier.

Practical cooking tips

• Aim to pull the pork loin from the oven or grill at about 140–145°F, since carryover heat during the rest can raise the internal temperature a few degrees.

• Always use an instant‑read thermometer inserted into the thickest part of the loin, avoiding bone and large fat pockets, to get an accurate reading.

Style preferences

• For a juicy, tender result with a faint blush of pink, target a final resting temperature of 145°F.

• If you or your guests dislike any pink, you can cook to 155–160°F instead, understanding that the texture will be firmer and less moist.

TL;DR: For most home cooks wondering “what temp should pork loin be cooked to” , the modern, recommended answer is 145°F with a short rest; going higher is optional and mainly about personal preference, not safety.