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Pork loin is a lean and versatile cut of meat that can be prepared in a variety of ways.

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From oven roasted pork loin roast to grilled pork loin chops, proper cooking is essential to avoid undercooked or dry, overcooked pork. So when is pork loin actually done and ready to eat? Read on for a complete guide to identifying when pork loin reaches the ideal internal temperature for juicy, flavorful results every time.

What Temperature Should Pork Loin Be Cooked To?

The USDA recommends cooking pork loin and other whole cuts of pork like chops roasts and tenderloin to a minimum internal temperature of 145°F with a 3 minute rest time.

This temperature ensures any potential bacteria are eliminated while still preserving moisture and juiciness.

For safety, the USDA advises against eating pork loin cooked below 145°F, as it may contain harmful bacteria.

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Pork cooked to 145°F will have a hint of pink in the center and be slightly firm but juicy. For well done pork, aim for an internal temp closer to 160°F. The meat will have no pink color.

Doneness Guide for Pork Loin

Here is a visual gui

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