The National Pork Board recommends cooking pork to an internal temperature of between 145 degrees and 160 degrees Fahrenheit, followed by a three minute rest. Large cuts will increase about ten degrees while resting, so these should be removed at 150 degrees then given a ten minute rest.
While cooks can decide whether they want medium rare or well done meat, ground pork should always be cooked to 160 degrees. Reaching the desired internal temperature can take anywhere from six minutes to two-and-a-half hours depending on the cut of pork and the cooking method. Most cuts should be roasted in a 350-degree oven or on a 325-degree grill. Use medium-high heat for sautéing or braising pork.