The internal temperature of pork should be 145°F (63°C) followed by a 3-minute rest. This temperature applies to fresh cut muscle meats such as pork chops, pork roasts, pork loin, and tenderloin. Ground pork, on the other hand, should always be cooked to 160°F (71°C) . It is important to use a meat thermometer to check the internal temperature of the pork to ensure it is safe to eat and to avoid overcooking, which can result in dry and tough meat. The USDA recommends cooking pork to 145°F (63°C) to ensure its safe to eat, and this temperature is an instantaneous kill of bacteria. Once the thermometer reads 145°F (63°C) in the thickest part of the pork chop, it is safe to consume, and there is no need to maintain that temperature for a specific amount of time.