It was reported in 2011 that the U.S. Department of Agriculture’s Food Safety Inspection Service (FSIS) released cooking guidelines that show pork can be consumed safely when cooked to an internal temperature of 145 degrees Fahrenheit, followed by a three-minute rest time.
The temperature typically will yield a finished product that is pinker in color than most home cooks are accustomed to.
This recommended temperature applies to pork whole-muscle cuts, such as loin, chops and roasts. Ground pork, like all ground meat, should be cooked to 160 degrees Fahrenheit. Regardless of cut or cooking method, both the USDA and National Pork Board recommend using a digital cooking thermometer to ensure an accurate final temperature.
In addition, the USDA advises the following:
- Clean: Wash hands and surfaces often
- Separate: Don’t cross-contaminate
- Cook: To proper cooking temperatures
- Chill: Refrigerate promptly
Try some pork tenderloin recipes at Pork Be Inspired.
Learn pork tenderloin cooking tips at About Food