USDA: cook pork loin roasts to 145°F (63°C), then rest 3 minutes. The National Pork Board recommends 145°F for loin, with a 145-160°F range depending on preference.
- USDA safe minimum
- 145°F63°C internal temperature
- Rest time
- 3 minBefore carving or eating
- Doneness range
- 145–170°FMedium rare to well done
- Safe & popular
- 145°FMedium rare
- 145°FMedium rare63°C
- 160°FMedium71°C
- 170°FWell done77°C
Safe minimums from USDA FSIS and FoodSafety.gov. Checked .
Pork loin roast temperature chart
| Doneness | °F | °C | Notes |
|---|---|---|---|
| Medium rare | 145°F | 63°C | Pork Checkoff's term for 145°F + 3-min rest; may show a slight blush of pink; equals USDA minimum |
| Medium | 160°F | 71°C | Pork Checkoff target; top of National Pork Board's 145-160°F range |
| Well done | 170°F | 77°C | Pork Checkoff says pork this done tends to be tough and dry |
Doneness targets come from the culinary sources listed below. USDA's food-safety minimum is 145°F (63°C) with a 3-minute rest; anything below it is a personal risk choice.
Safe temperature for pork loin
USDA: cook pork loin roasts to 145°F (63°C), then rest 3 minutes. The National Pork Board recommends 145°F for loin, with a 145-160°F range depending on preference.
When to take it off the heat
Carryover cooking: ThermoWorks suggests pulling chops about 5°F early and roasts 10-12°F early; make sure the meat still reaches 145°F and rests 3 minutes.
Where to put the thermometer
Probe the thickest part, away from bone; for cuts thinner than 3/4 inch, insert through the side (National Pork Board).
Questions people ask
What temp should a pork loin roast be?
145°F with a 3-minute rest per USDA and the National Pork Board.
How early should I pull a pork roast?
ThermoWorks suggests 10-12°F below target for roasts; confirm 145°F after resting.
What temp is pork loin done?
USDA: cook pork loin roasts to 145°F (63°C), then rest 3 minutes. The National Pork Board recommends 145°F for loin, with a 145-160°F range depending on preference.