The safe internal temperature for cooking pork is 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 should always be cooked to 160°F (71°C) . Fully cooked ham can be reheated to 140°F (60°C) or even enjoyed cold, while fresh ham should be cooked to 145°F (63°C) followed by a 3-minute rest. Doneness for some pork cuts, such as small cuts that are difficult to test with a thermometer or large cuts that cook slowly at low temperatures, is designated as “tender” . Following these guidelines will not only result in a safe eating experience but also preserve the quality of your meat for a juicy, tender, delicious meal.