Repeat after me: 145 degrees Fahrenheit. That’s it. That’s the secret.
The USDA officially says pork is safe at 145°F. This changed in 2011. Before that, everyone was terrified of trichinosis and cooked it to a sad, grey 160°F.
Pork at 145°F is pink. Shocking, right? It’s also the most flavorful, tender, and moist pork you’ve ever had.
The Carryover Cooking Conspiracy
Here’s where it gets fun. You pull your pork loin off the grill at exactly 145°F. But it’s not done climbing.
Heat continues to move inward. This is called “carryover cooking.” Your loin will coast up another 3 to 5 degrees while you’re patting yourself on the back.
So, pull it at 140°F to 142°F. Let it rest, and it will magically hit that sweet 145°F spot. You look like a genius. The pork looks like a masterpiece.
