On an outing for the MN Pork Board recently, we had a discussion about the new USDA regulations on the temperature pork needed to be cooked to: 145 degrees F. For the chef who was serving us a homemade sausage that day and the pig farmers who were giving us a private tour of their operation, this news was good news and something they’d known much longer than the USDA release, as restaurants had been cooking pork this way for nothing short of ten years.
How to cook pork chops and pork tenderloin to the new temperature from the National Pork Board:
**Cook your pork to an internal temperature of 145 degrees, cover with foil and allow to rest for three minutes. Use a digital meat thermometer to check the internal temperature of your pork before you let it rest for three minutes. Meat will be pink and juicy inside.
**Sausages and ground pork (like all ground meats) should be cooked to an internal temperature of 160 degrees.
“Trichinosis is a thing of the past and today’s pork is very lean, which makes us all on board with the new, lower cooking temperature. With the updated cooking guidelines followed correctly, our families can safely enjoy every bite of pink pork.”
So this Labor Day weekend, if you’re tossing a piece of pork on the grill or roasting one in the oven, remember that the new pork temperature is lower than what it may read on your meat thermometer and enjoy a juicier pork dinner.