145 ºF 160 degrees Fahrenheit
1 Cooking Whole Cuts of Pork: USDA has lowered the recommended safe cooking temperature for whole cuts of pork from 160 ºF to 145 ºF with the addition of a three-minute rest time. Cook pork, roasts, and chops to 145 ºF as measured with a food thermometer, then allow the meat to rest for three minutes before carving or consuming. Cross posted from the FoodSafety.gov blog: On May 24, USDA made some important changes in their recommended cooking temperatures for meats. Here’s what you need to know: 1  If you like your pork tender and juicy, rejoice! The USDA revised pork cooking temperature has been lowered to 145 degrees Fahrenheit from the previous recommendation of 160 degrees. The new guideline also includes a requirement for a three minute rest period after the meat is removed from the heat. Use a good quality, accurate meat thermometer to check the internal temperature of the pork you're grilling or smoking. Center the probe in the deepest part of the cut, and when it reaches 145 degrees Fahrenheit, it can come off the grill. Or out of the smoker. FRESH PORK: Safe Cooking Chart. Cook all raw pork steaks, chops, and roasts to a minimum internal temperature of 145 °F as measured with a food thermometer before removing meat from the heat source. For safety and quality, allow meat to rest for at least three minutes before carving or consuming. Use cooked pork within two hours (one hour if air temperature is above 90 °F) or refrigerate it at 40 °F or less in shallow, covered containers. Eat within 3 to 4 days, either cold or reheated to 165 °F (hot and steaming). It is safe to freeze ready prepared pork dishes. For best quality, use within 3 months Add the loin. Brown the sides of meat. Turn after about 2-3 minutes per side. 7. Transfer the pork to the center of the pan with veggies. Bake for about 40 minutes. A meat thermometer should read 145°F. Check the temperature after 30 minutes in the oven. 8.  That could be pork’s new slogan after the United States Department of Agriculture on Tuesday said it was lowering its safe cooking temperature to 145 degrees, from the longtime standard of 160. The new recommendation is in line with what many cookbook authors and chefs have been saying for years.  Follow. Pork happy chefs across the nation are rejoicing after the USDA announced it is lowering the recommended doneness temperature for pork to 145, which is the same temperature for beef, veal, and lamb. Meat equality! Ground meat will still be held to a 160 standard and poultry must be cooked to 165, though.  New cooking guidelines from the nation’s food-safety agency confirm Pork Checkoff research that shows pork can be consumed safely when cooked to an internal temperature of 145 degrees Fahrenheit, followed by a three-minute rest time. “The new guidelines will help consumers enjoy pork at its most flavorful, juicy – and safe – temperature.”. The revised recommendation 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 temperatur
http://blogs.usda.gov/2011/05/25/cooking-meat-check-the-new-recommended-temperatures/ http://www.smoker-cooking.com/usda-revised-pork-cooking-temperature.html http://www.fsis.usda.gov/wps/portal/fsis/topics/food-safety-education/get-answers/food-safety-fact-sheets/meat-preparation/fresh-pork-from-farm-to-table/CT_Index http://www.whatscooking.fns.usda.gov/recipes/supplemental-nutrition-assistance-program-snap/pork-loin-roast-veggies http://www.nytimes.com/2011/05/25/dining/porks-safe-cooking-temperature-is-lowered.html http://www.eater.com/2011/5/24/6678811/usda-lowers-pork-doneness-temp-slightly-pink-is-okay http://www.pork.org/new-usda-guidelines-lower-pork-cooking-temperature/
usda pork loin temperature