What temperature is pork done at?

Pork is considered safe to eat when it reaches an internal temperature of 145°F (63°C), measured with a meat thermometer inserted into the thickest part.

Here's a breakdown:

* Whole cuts of pork: 145°F (63°C) for at least 3 minutes

* Ground pork: 160°F (71°C)

* Pork chops, roasts, and tenderloin: 145°F (63°C)

* Ham: 145°F (63°C) (Although pre-cooked ham can be eaten at lower temperatures, it's best to follow the instructions on the package).

Important Notes:

* Resting time: After cooking, let pork rest for 3-5 minutes before carving. This allows the juices to redistribute, resulting in a more tender and flavorful cut.

* Meat thermometer: Using a meat thermometer is the only way to guarantee your pork is cooked to the proper temperature.

* Color is not a reliable indicator: Pork can turn brown before it reaches the safe internal temperature. Rely on the meat thermometer instead.

Remember: It's always better to err on the side of caution when it comes to food safety.