Eating Pork Medium

National Pork Board is here to change those hearts and minds. During the 1930s and 1940s, trichinosis was a food safety factor, but that has been long gone from the food system.


The Board recommends cooking pork loins and chops to an internal temperature of 145 degrees Fahrenheit. That is a pink-centered medium rare, followed by a 3-minute rest before serving. This was not always the case: Prior to 2011, the typical recommendation was 15 degrees higher. (Ground pork should still be cooked to 160.)

“Meat generally continues to cook even after it’s removed from a heat source so this just acknowledges that,” Kevin Waetke, vice president of strategic communication for the National Pork Board. The food service industry has been following this new pork cooking standard for almost ten years.