We now know pork can be cooked safely to 160°F (71°C) or less, which produces a juicy and tender product. When cooked to this temperature, pork may still have just a hint of pink in the middle, for instance inside a cooked roast or very thick chop. The exception is ground pork and sausage, which like all ground meats should be cooked thoroughly to 165°F (74°C).
Fresh pork cuts like pork chops, pork loin and pork roasts should be cooked to an internal temperature of about 155°F (68°C). Measure the temperature at the thickest part of the cut (without touching any bone). Once it has reached the desired temperature, allow the meat to rest for three to five minutes.