Written by Mustapha B. · Updated August 13, 2026
Modern pork is safe and juicy at 145°F (63°C) with a short rest, well below the old over-cooked standard.
| Food | Safe internal temp | Notes |
|---|---|---|
| Pork, chops, roasts, tenderloin | 145°F / 63°C | Rest 3 minutes. |
| Ham, fresh or raw | 145°F / 63°C | Rest 3 minutes. |
| Ham, fully cooked, to reheat | 165°F / 74°C | 140°F if commercially pre-packaged. |
A pork temperature chart separates two categories. Whole-muscle cuts like chops, tenderloin, and loin roasts are safe at 145°F followed by a three-minute rest, which leaves them juicy with a hint of pink. Ground pork, however, must reach 160°F because grinding distributes surface bacteria throughout the meat. Knowing which category your cut falls into is the key to cooking pork that is both safe and still moist.
Slow-cooked cuts are the exception worth noting: pork shoulder and ribs are technically safe at 145°F but only become tender around 195 to 205°F, when collagen melts into gelatin. So pull a tenderloin at 145°F, but cook a shoulder far past it for pulled pork. A useful tip: pork at 145°F may look slightly pink in the center, which is perfectly safe and a sign you have not dried out a lean cut.
A meat thermometer is the only reliable way to know food is safely cooked, color and time are not enough. The temperatures above are the USDA’s safe minimums. Insert the thermometer into the thickest part, away from bone and fat, for an accurate reading.
Chicken and turkey must reach 165°F (74°C) to destroy Salmonella and Campylobacter. Whole cuts of beef, pork and lamb are safe at 145°F (63°C) with a 3-minute rest, while ground meats need 160°F (71°C) because grinding spreads surface bacteria throughout.
Meat keeps cooking after it leaves the heat, the internal temperature can rise 5–10°F as it rests. For steaks and roasts, pull them a few degrees below your target so they land perfectly after resting.
Whole pork cuts like chops and roasts are safe at 145°F with a three-minute rest. Ground pork should reach 160°F.
Yes. Whole-muscle pork cooked to a verified 145°F can stay slightly pink in the center and is safe. Use a thermometer rather than color to judge doneness.