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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.
This “Safe Pork Temperature” guide will help you achieve your desired doneness for every pork cut, ensuring mouth-watering and impressive pork recipes. Whether you’re making our Sous Vide Pork Tenderloin , Smoked Pork Chop , or Pork Belly Burnt Ends , this temp chart can be referenced.
Internal Temperature: Cook pork loin to an internal temperature of 145°F (63°C) on a food thermometer or instant read meat thermometer. Resting Time: Let it rest for at least 3 minutes before carving. Best Results. Cooking Temperature: Preheat the oven to 325°F (163°C). Cooking Time: About 20 minutes per pound, but use a meat thermometer to ...
The USDA recommends cooking pork to an internal temperature of 145–160°F (63–71°C) — depending on the cut — and letting it rest for at least 3 minutes before eating.
Pork chops, pork loin, and pork tenderloin: Cook to 145° F (63° C), then rest 3 minutes. Ground pork: Cook to 160° F (71° C), no resting time required. Grinding pork exposes more surface area to bacteria, so it needs to be cooked to a higher temperature than other cuts of pork.
Safe Minimum Internal Temperature Chart for Cooking. Follow these guidelines from FoodSafety.gov for safe minimum internal temperatures and rest times for meat, poultry, seafood, and other cooked foods.
The National Pork Board recommends cooking pork chops, roasts, and tenderloin to an internal temperature between 145° F. (medium rare) and 160° F. (medium), followed by a 3 minute rest. Since large cuts increase approximately 10° F. while resting, remove them from the heat at 150°