Updated 30 September 2026
Pork used to be cooked until it was grey and dry, just to be safe. Today we know a lot more about getting it right. But what is the right pork loin internal temp in the UK, and how does it differ for chops, shoulder and belly? This guide explains the UK food-safety guidance, why American recipes give a lower number, the temperatures we aim for with each cut, and how to check them properly.
The UK guidance: 70°C for 2 minutes
The Food Standards Agency (FSA) advises that pork, like poultry and minced meat, should be cooked until it's steaming hot throughout, with no pink meat, and the juices run clear. When you use a thermometer, the FSA's benchmark for cooking meat safely is a core temperature of 70°C held for 2 minutes, or an equivalent time and temperature combination (such as 75°C for 30 seconds).
That applies to all pork, whole joints included. In the UK, the advice is not to serve pork pink.
Why do American recipes say 63°C (145°F)?
The US Department of Agriculture recommends cooking whole cuts of pork to 145°F (63°C) followed by a 3-minute rest. That's why many American recipes serve pork loin slightly pink. UK guidance is different, so if you're following a US recipe here, cook to the UK standard of 70°C for 2 minutes.
Pork internal temperatures by cut
| Cut | Take it out at | Target (after resting) | Why |
|---|---|---|---|
| Pork loin joint | about 68°C | 70°C+ | Lean; don't take it much higher or it dries out |
| Pork loin steaks and chops | about 68°C | 70°C+ | Thin; check early |
| Pork shoulder (sliced roast) | 75–80°C | 80°C+ | More fat and collagen, so better cooked further |
| Pulled pork shoulder | 90–95°C | 90°C+ | Collagen melts for pulling |
| Pork belly | 75–85°C+ | 80°C+ | Fat needs rendering; tender and forgiving |
| Pork mince, sausages, burgers | 70°C for 2 minutes | 70°C+ | Mince must always be cooked through |
| Gammon | 70°C for 2 minutes | 70°C+ | Stays pink from the cure; check the temperature |
The temperature rises a couple of degrees while the meat rests, so lean cuts such as loin can come out just below 70°C and finish while resting, provided they reach 70°C and stay there for 2 minutes. If in doubt, leave it in a little longer.
Pork loin internal temp: getting it right
Loin is lean, so there's a narrow window between safe and dry. Our approach:
- Roast the Pork Loin Joint 1kg (£8.99) using the method in how to cook a pork loin joint.
- Start checking the temperature about 15 minutes before the end of the estimated time.
- Take it out at around 68°C in the very centre.
- Rest it, loosely covered, for 15–20 minutes. Check that it reaches at least 70°C and stays there for 2 minutes.
Result: safe, juicy, white-to-very-pale meat with clear juices.
How to check pork's internal temperature
- Use a digital probe thermometer. It's quick, cheap and accurate.
- Probe the thickest part, in the centre, avoiding bone and fat.
- Check more than one spot in a large joint.
- Clean the probe between uses.
- Without a thermometer: pierce the thickest part with a skewer. The juices should run clear, not pink, and the meat should be steaming hot with no pink.
Resting and carryover cooking
A roast keeps cooking after it leaves the oven, because the hot outside keeps passing heat inwards. For a 1–2kg pork joint, that "carryover" is usually a few degrees. That's why we take lean pork out slightly early and let the rest finish the job. Always check the temperature again after resting, before carving.
Pork chops
Our Pork Chops 1kg (Frozen) (£9.29) are bone-in chops, about 4 to a 1kg pack, sent frozen; thaw them fully in the fridge first. Pan-fry or grill for about 5–6 minutes a side, depending on thickness, and check the centre near the bone reaches 70°C for 2 minutes. See how to cook pork chops.
Shoulder and belly: go higher
Fattier cuts with more connective tissue are better cooked well past 70°C. A pork shoulder at 70°C is safe but chewy; at 90–95°C, the collagen has melted and it pulls apart. Belly needs time for the fat to render and the crackling to crisp. See how to cook boneless pork shoulder and roast pork belly with crackling.
Is pink pork safe in the UK?
The FSA advises cooking pork until there's no pink meat. Note that some pork products stay pink even when fully cooked: gammon, ham and bacon are pink because of the cure, and smoked pork can have a pink ring. For these, go by the temperature.
Roast pork cooking times
For joint timings, see roast pork cooking times per kg. For all meats, see our meat cooking temperatures guide. Browse pork joints, pork chops and all pork.
Pork internal temperature FAQs
What internal temperature should pork loin be in the UK?
The FSA benchmark is 70°C for 2 minutes in the centre. Take a loin out at about 68°C and let it reach 70°C as it rests.
Can pork be pink in the middle in the UK?
UK guidance is to cook pork until there is no pink meat and the juices run clear. Cured pork such as gammon stays pink when cooked.
Why do US recipes cook pork to 63°C?
The USDA recommends 145°F (63°C) with a 3-minute rest for whole cuts. UK guidance is 70°C for 2 minutes.
What temperature is pulled pork done?
Around 90–95°C in the centre, when the collagen has broken down and the meat pulls apart easily.
Where do you put the thermometer in pork?
In the thickest part of the meat, in the centre, avoiding bone and fat.