Pork Tenderloin Internal Temperature
Pork
Important — cook fully through
Modern USDA guidance allows pork at 63 °C145 °F with a 3-minute rest — a slight blush of pink is safe. Never serve pork raw or rare.
Safe minimum
63 °C145 °F
Doneness
Medium
63–65 °C145–149 °F
Pull from heat at 60–62 °C140–144 °F
Warm pink center, firm.
Medium well
66–68 °C151–154 °F
Pull from heat at 63–65 °C145–149 °F
Slight pink center, firm.
Well done
71–74 °C160–165 °F
Pull from heat at 68–71 °C154–160 °F
No pink, fully cooked through.
Rest
3 min
USDA guidance
USDA recommends a minimum internal temperature of 63 °C / 145 °F with a 3-minute rest before serving.
Source
U.S. Department of Agriculture, Food Safety and Inspection Service gives 63 °C145 °F as the safe minimum for this cut.