National Pork BoardPork Temperatures
The USDA recommends cooking chops, roasts, loins, and tenderloin to an internal temperature of 145° F, followed by a three-minute rest.
Ground pork should always be cooked to 160° F. Doneness for some pork cuts, such as small cuts that are difficult to test with a thermometer or large cuts that cook slowly at low temperatures, is designated as “tender.” Pre-cooked ham can be reheated to 140° F or even enjoyed cold, while fresh ham should be cooked to 145° F.
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