What Temperature Should Pork Loin Be Cooked To For Maximum Flavor and Safety?

Pork loin is one of the most delicious and versatile cuts of pork. When cooked properly, it can be incredibly juicy, flavorful and tender. However, cooking pork loin can be tricky because it’s easy to overcook and dry it out. So what is the ideal internal temperature for pork loin that balances safety and mouthwatering flavor?

As a food blogger and home cook, I’ve cooked my fair share of pork loin over the years. Through trial, error and research, I’ve learned the ideal temperature for perfectly cooked pork loin is 145°F – 160°F. Here’s why hitting this temperature range results in pork loin that’s safe, moist and packed with flavor:

Why 145°F is the USDA Recommended Minimum Internal Temperature

The U.S. Department of Agriculture (USDA) states that 145°F is the minimum safe internal temperature for cooking fresh cuts of pork like loin and chops This temperature kills potentially harmful bacteria like salmonella Cooking to at least 145°F destroys these pathogens and makes the pork safe to eat.

So if you’re cooking a pork loin roast or pork chops, you absolutely want to cook the meat to an internal temp of at least 145°F as measured by a food thermometer I always use a digital instant read thermometer to check my pork loin’s temp. Hitting 145°F ensures any bacteria are killed and the meat is fully cooked from a food safety standpoint.

How Cooking to 160°F Maximizes Juiciness

While the USDA says pork is safe at 145°F, I find that cooking pork loin to 160°F results in the best texture and moisture. Why? Between 145°-160°F, the pork loin goes through a stage where the collagen breaks down and liquifies into gelatin. This gelatin bastes the meat fibers, ensuring each bite of pork loin is succulent and juicy.

So while 145°F is the minimum safe temp, I cook my pork loin to 160°F to maximize moistness and tenderness. The meat at 160°F is still pink and incredibly flavorful. For me, 160°F hits the sweet spot between safety and optimum juiciness.

Why You Don’t Want to Overcook Pork Loin Past 160°F

Cooking pork loin above 160°F runs the risk of drying out the meat. Remember, loin is a lean and tender cut of pork. It doesn’t have much fat or collagen. If you overcook pork loin much beyond 160°F, the meat fibers will rapidly squeeze out moisture and toughen up.

I’ve found that pork loin cooked to temps like 170°F or higher is leatherly and devoid of juice. All the natural moisture has been cooked out of the meat at higher temperatures.

So for the best texture and flavor, you don’t want to overshoot and cook pork loin much beyond 160°F. It quickly goes from moist and tender to dry and tough as temps get too hot. Stick between 145°-160°F for perfect results.

Tips for Cooking Juicy, Flavorful Pork Loin

Follow these tips when cooking pork loin to hit the ideal 145°-160°F internal temperature range for mouthwatering results:

• Use a Meat Thermometer: This is non-negotiable for cooking pork loin properly. The only way to know the internal temp is to use an instant read digital thermometer. Never rely on cooking times or visual cues alone.

• Sear First: Create an initial sear by cooking the pork loin on high heat in a skillet for 1-2 minutes per side. This seals in juices before finishing in the oven.

• Cook at 400°F: Use a moderately high oven temp of 400°F to quickly cook the pork through without drying it out.

• Rest 5-10 Minutes: Let the cooked pork rest for 5+ minutes before slicing to allow juices to redistribute.

• Slice Thinly Against the Grain: Cut the pork loin into thin slices across the grain of the meat fibers. This ensures maximum tenderness.

• Season Heavily: Use bold seasonings and rubs so flavor shines through. I love using garlic, rosemary, thyme, fennel and chili flakes on pork loin.

Sample Pork Loin Recipes and Cooking Methods

There are many great ways to cook juicy, delicious pork loin to an internal temp of 145°-160°F. Here are some of my favorite recipes and techniques:

Oven Roasted Pork Loin

• Coat boneless pork loin roast with olive oil and bold dry rub
• Roast uncovered at 400°F until internal temp hits 160°F
• Rest 10 minutes before slicing into medallions

Brown Sugar Glazed Pork Loin

• Brush boneless loin with brown sugar glaze
• Roast at 400°F to internal temp of 145°F
• Baste with more glaze and increase oven temp to 450°F
• Roast until 160°F for caramelized exterior

Grilled Pork Loin Chops

• Coat 3/4″ thick bone-in pork chops with savory marinade
• Grill over direct high heat for 4 minutes per side
• Move over indirect heat and grill until 160°F

Skillet Seared Pork Loin

• Pat seasoned pork loin dry with paper towels
• Sear in a hot skillet 2 min per side over high heat
• Transfer skillet to 400°F oven until internal temp reaches 145°F
• Rest 5 minutes before slicing