Cooking pork to the correct internal temperature is crucial to ensure its safety and quality. The recommended internal temperature for cooked pork, as per the USDA, is 145 degrees Fahrenheit. At this temperature, the pork is considered safe to eat and will be tender and juicy. Pork cooked below 145 degrees Fahrenheit may harbor harmful bacteria, while pork cooked above 145 degrees Fahrenheit may become dry and tough.
Using a meat thermometer to accurately measure the internal temperature of the pork is essential. Insert the thermometer into the thickest part of the meat, avoiding any bones. Once the thermometer reaches 145 degrees Fahrenheit, remove the pork from the heat and allow it to rest for 5-10 minutes before slicing and serving. This resting period allows the juices to redistribute throughout the meat, resulting in a more flavorful and tender eating experience.
