What temperature should pork be cooked to for safety?

Pork should be cooked to a minimum temperature of 145°F (63°C), and it is essential to allow it to rest for an additional three minutes after removing it from the heat. This practice is crucial because during the resting period, the temperature of the pork can continue to rise slightly, ensuring that any harmful bacteria are effectively killed.

Cooking pork to this temperature with the rest time adheres to safety guidelines recommended by food safety authorities, which helps reduce the risk of foodborne illnesses while still allowing the meat to retain its moisture and tenderness. This temperature is particularly important for cuts such as pork chops, loin, and roasts.