The safe internal pork cooking temperature 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. Regardless of the cut of pork, the finished cooking temperature should be 145°F (63°C) for tough and tender pork alike. For an accurate temperature reading when checking for doneness, make sure to use a meat thermometer.