New Recommended Temperature for Pork

Is it done?

 In May 2011 the USDA lowered the recommended temperature that whole cuts of pork should be cooked to from 160F/71C to 145F/63C (with at least a 3 minute resting period). I have been using 145F/63C for couple of of years because it results in pork that is pink and juicy. If you cook pork to 160F/71C  (in my opinion) you end up with dry tough pork kinda like shoe leather. The USDA is still recommending that ground pork be cooked to 160 F/71C; poultry be cooked to 165F/74C; and beef to 145F/63C (with at least a 3 minute resting period). What does this mean? Pink pork is perfectly safe.

Baby back ribs- grilled to perfection

Here is the chart from the USDA website:

FRESH PORK: Safe Cooking Chart
Cook all raw pork steaks, chops, and roasts to a minimum internal temperature of 145 °F as measured with a food thermometer before removing meat from the heat source. For safety and quality, allow meat to rest for at least three minutes before carving or consuming. For reasons of personal preference, consumers may choose to cook meat to higher temperatures.

Fresh Pork: Safe Cooking Chart
Cut	Thickness or Weight	Cooking Time	Minimum Internal Temperature & Rest Time
ROASTING: Set oven at 350 °F. Roast in a shallow pan, uncovered.
Loin Roast, Bone-in or Boneless	2 to 5 pounds	20-30 minutes per pound	145° and allow to rest for at least 3 minutes
Crown Roast	4 to 6 pounds	20-30 minutes per pound
Leg, (Fresh Ham) Whole, Bone-in	12 to 16 pounds	22-26 minutes per pound
Leg, (Fresh Ham) Half, Bone-in	5 to 8 pounds	35-40 minutes per pound
Boston Butt	3 to 6 pounds	45 minutes per pound
Tenderloin (Roast at 425-450 °F)	½ to 1½ pounds	20 to 30 minutes total
Ribs (Back, Country-style or Spareribs)	2 to 4 pounds	1½ to 2 hours (or until fork tender)
BROILING 4 inches from heat or GRILLING
Loin Chops, Bone-in or Boneless	¾-inch or 1½ inches	6-8 minutes or 12-16 minutes	145° and allow to rest for at least 3 minutes
Tenderloin	½ to 1½ pounds	15 to 25 minutes
Ribs (indirect heat), all types	2 to 4 pounds	1½ to 2 hours
Ground Pork Patties (direct heat)	½ inch	8 to 10 minutes	160°
IN SKILLET ON STOVE
Loin Chops or Cutlets	¼-inch or ¾-inch	3-4 minutes or 7-8 minutes	145° and allow to rest for at least 3 minutes
Tenderloin Medallions	¼ to ½-inch	4 to 8 minutes
Ground Pork Patties	½ inch	8 to 10 minutes
BRAISING: Cover and simmer with a liquid.
Chops, Cutlets, Cubes, Medallions	¼ to 1-inch	10 to 25 minutes	145° and allow to rest for at least 3 minutes
Boston Butt, Boneless	3 to 6 pounds	2 to 2½ hours
Ribs, all types	2 to 4 pounds	1½ to 2 hours
STEWING: Cover pan; simmer, covered with liquid.
Ribs, all types	2 to 4 pounds	2 to 2½ hours, or until tender	145° and allow to rest for at least 3 minutes
Cubes	1-inch	45 to 60 minutes
NOTE: Approximate cooking times were compiled from various resources.