Pork cooking times and temperatures are extremely important when cooking pork. The optimum flavour and tenderness of various cuts of pork can be consistently achieved when care is taken to cook it to the right doneness. The best method for checking the doneness is to use a temperature probe.
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Cooked
(Doneness)
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Internal Temperature
(After resting period)
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Description
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Medium
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60 – 66°C (140 – 150°F)
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Pink throughout, becomes gray-brown towards surface
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Medium well
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66 – 72°C (150 – 160°F)
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Thin line of pink, firm texture.
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Well done
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>72°C (>160°F)
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Gray-brown throughout, tough texture and dry.
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