Pork is safely cooked when it reaches the proper internal temperature. The current USDA and food safety guidelines recommend:

• For fresh cuts of pork such as pork chops, pork loin, and tenderloin, cook to an internal temperature of 145°F (63°C) followed by a 3-minute rest. This temperature ensures the pork is safe to eat, juicy, and tender. The meat may have a slight pink color at this temperature, which is safe and normal.
• For ground pork, cook to a higher temperature of 160°F (71°C) with no resting time required, due to the increased exposure to bacteria.
• Some cuts with more connective tissue, like pork shoulder and ribs, benefit from cooking to higher temperatures around 180-195°F (82-91°C) for tenderness.

Using a digital meat thermometer is the best way to check the internal temperature. Insert the thermometer into the thickest part of the meat away from the bone for an accurate reading. To summarize key safe internal temperatures for pork:

Pork Cut| Safe Internal Temperature| Rest Time
---|---|---
Pork chops, loin, tenderloin| 145°F (63°C)| 3 minutes
Ground pork| 160°F (71°C)| No rest needed
Pork shoulder, ribs| 180-195°F (82-91°C) (for tenderness)| Varies

Resting the meat for 3 minutes after removing from heat allows juices to redistribute and ensures doneness. So, cook pork fresh cuts to 145°F and ground pork to 160°F to be safely cooked and tasty.