Pork tenderloin internal temperature.
Pork tenderloin is done at 145 F in the thickest part, then rested at least 3 minutes. Fresh pork at 145 F can still be pink in the centre and is safe (FSIS). It is the most tender cut on the pig and very lean, so most cooks stop right at the minimum. Tenderloin and pork loin are different cuts. The loin is the wide back muscle sold as roasts and chops. The tenderloin is the thin strip under it. Both follow the same 145 F rule.
145 F (62.8 C), then rest at least 3 minutes before carving or consuming
Steaks, chops and roasts (whole muscle). Food thermometer in the thickest part, away from bone, fat and gristle, read before removing from the heat source. This is a food safety floor, not a preference. Where any other number on this page is lower, this one governs.
Source: USDA Food Safety and Inspection Service, Safe Minimum Internal Temperature Chart, page updated 2025-04-14, read 2026-09-02.
What this covers at the counter
| Cut | Methods | Finish | Notes | Guide |
|---|---|---|---|---|
| Pork tenderloin | grill, roast, smoke then sear | Your doneness, 145 F + rest USDA floor | The most tender pork cut. FSIS planning: roast at 425 to 450 F, 20 to 27 minutes total. | Loin |
| Pork loin roast | smoke, roast | Your doneness, 145 F + rest USDA floor | Pork Board: pull at 140 F, rest 10 minutes to reach 145 F. Lean; it will not take more. | Loin |
Preference, with the minimum printed beside it
pork chops roasts
Chops, loin, tenderloin and whole-muscle roasts. Culinary preference, as published by the industry body cited below.
| Doneness | Internal temp | Vs. USDA 145 F |
|---|---|---|
| Medium (USDA minimum) | 145 F, rest at least 3 minutes | At or above the minimum. |
| Medium well | 150 to 155 F | At or above the minimum. |
| Well done | 160+ F | At or above the minimum. |
Carryover: National Pork Board: pull a smoked loin at 140 F and rest 10 minutes in a warm place until it reaches 145 F. Chops: 145 F then a 3 minute rest.
Where the thermometer goes
Through the end or the side into the thickest part of the strip, not touching the grate. The thin tail end finishes first, so read the thick end and take the whole piece off when it hits the number.
- Time:
- Loin roast: FSIS planning 20 minutes per pound at 350 F; Pork Board smoking about 1.5 hours. Chops: 45 to 60 minutes smoked. Approximate.
- Rest:
- 3 minutes is the safety rest; 10 minutes is better for a roast.
- Slice:
- Across the grain for chops and roasts.
- The danger zone. Bacteria grow fastest between 40 F and 140 F, doubling in as little as 20 minutes. Never leave food out of refrigeration more than 2 hours, or 1 hour when the air is above 90 F. Hold hot food at or above 140 F and cold food at or below 40 F.
- Where the probe goes. Insert the thermometer into the thickest part of the food, not touching bone, fat or gristle. For thin foods insert through the side. Check large or irregular pieces in several places. For a whole bird check the innermost thigh and wing and the thickest part of the breast.
- Colour is not doneness. Appearance and colour are not reliable indicators of safety or doneness. A burger can be brown and unsafe or pink and safe. Pork at 145 F can be pink. Smoked chicken can stay pink at the bone at 165 F.
- The 3 minute rest is part of the 145 F rule. For whole-muscle beef, pork, lamb, goat and veal the safety rule is 145 F AND a rest of at least 3 minutes before carving or eating. The rest is not optional and it is not the same thing as the long barbecue rest.
- 01Cooking loin or tenderloin to 160 F out of old habit; the minimum has been 145 F since 2011.
- 02Treating baby backs like spareribs on time; they finish sooner.
Cook it, then log it
The pork temperature page covers every cut. The loin cut guide has the woods, the mistakes and the recipes. Also: pork chops internal temp, pork ribs internal temp, pulled pork internal temp, pork belly internal temp.