The safe internal pork cooking temperature for fresh cuts is 145° F. To check doneness properly, use a digital cooking thermometer. Fresh cut muscle meats such as pork chops, pork roasts, pork loin, and tenderloin should measure 145° F, ensuring the maximum amount of flavor.



Is pork done at 170 degrees?

“Pork is considered done when it reaches an average interior temperature of 75.9°C (170°F).”

Is pork loin done at 160 degrees?

The National Pork Board recommends cooking pork chops, roasts, and tenderloin to an internal temperature between 145° F. (medium rare) and 160° F. (medium), followed by a 3 minute rest.

What temperature should pork tenderloin be when you take it out of the oven?

Use a thermometer and remove the pork from the oven when it reaches 145°F or just before. Allow your meat to rest before cutting. Do not overcook. Pork tenderloin is very lean if overcooked can become dry.

What is the best way to cook pork tenderloin in the oven?

The best way to cook pork tenderloin in the oven is to actually start it on the stovetop in a skillet to brown the outside and then transfer it to the oven to finish. I know, it’s technically not in the oven the whole time so it is cheating a bit, but I have never been a fan of semantics.

What is the safe cooking temperature for pork?

The USDA lowered its guidelines for the safe serving temperature of whole cuts of pork from 160 to 145 degrees Fahrenheit with an included three-minute rest time in 2011. This doesn’t pertain to ground pork, which should still be cooked to 160 degrees Fahrenheit.

Can you cook pork tenderloin in a ziplock bag?

Place your pork tenderloin with any aromatics or a marinade in a gallon-size ziplock freezer bag and submerge it in the water bath and cook it for 1 hour and 30 minutes. Remove the pork tenderloin from the bag and pat dry. Reserve the marinade if it’s not too acidic to make a pan sauce.

How long to sous vide pork tenderloin?

Heat a sous vide water bath to 137 degrees Fahrenheit. Place your pork tenderloin with any aromatics or a marinade in a gallon-size ziplock freezer bag and submerge it in the water bath and cook it for 1 hour and 30 minutes. Remove the pork tenderloin from the bag and pat dry. Reserve the marinade if it’s not too acidic to make a pan sauce.