You no longer have to deal with overcooked dry pork tenderloins. The USDA has a new recommended temperature for whole cuts of pork!

Core temp for pork safety

While other cuts of pork, like ribs, BBQ pork shoulders, and pork sausage require a different doneness temperature, cook your pork roasts, steaks, chops, and tenderloins to 145ºF, as verified with a fast instant-read thermometer, like the Thermapen. This will ensure the pork turns out more tender and flavorful.

*After you pull your pork from the heat source, allow it to rest for 3-5 minutes.

Learn more about key temperatures for different meats and foods on our Chef-Recommended ThermoWorks-Approved Temperature Chart.