Continuous-Read Thermometer Stays in the pork entire throughout cooking process. Best used for checking pork that is at least 1” thick. * Insert the thermometer into the thickest part of the pork (the center). * But keep it away from the bone because it could affect the reading. * Wait until the thermometer reads at least 140 °F (60 °C). * The USDA suggests that meat is safe to eat only if it has been cooked between 145 °F (63 °C) and 160 °F (71 °C). * You can take it out sooner to avoid overcooking, especially since the pork will continue to cook a little longer after you take it out. Instant-Read Thermometer Meant to be inserted into the pork periodically so keep it handy. Best used for checking pork that is at least 1” thick. * Completely remove the pork from the oven before taking a reading. * Leaving the pan in the oven while taking the temperature will likely affect the reading. * A false-read can be unsafe as it may lead you to eat pork that has not been fully cooked. * Insert the thermometer into the thickest part of the pork (the center). * Check for a minimum reading of 140 °F (60 °C). * If the pork has not cooked to this temperature, put it back in the oven and check again in a few minutes. * Continue to cook the pork until the thermometer reads at least 140 °F (60 °C) or 160 °F (71 °C). * Be aware, the pork will continue to cook once you remove it from the oven. * After removing the pork, take the internal temperature again to make sure it has reached 145 °F (63 °C). * 140 °F (60 °C) is considered “Rare” * 160 °F (71 °C) is considered “Well Done” and is best for cooking ground pork. No Thermometer An option for determining doneness when you’re cooking pork that is less than 1” thick. * Check the juice. Poke a hole in the thickest part of the pork (the center) using a knife or fork. * If the juice comes out clear or faintly pink, the pork is done cooking. * If the juice is fully pink, continue cooking. * Check for toughness. Puncture the middle of the pork with a skewer or long knife and pay attention to any resistance. * If the skewer slides in and out with ease, the pork is done. * If there is resistance, continue cooking the pork and check again in a few minutes. * Poking it with your fingers is also an option. Cooked pork will feel firm (like the center of your outstretched palm) and spring back after you poke it. * Check the color. Slice the pork in half at the thickest part (the center) and separate the two pieces. * If the color is opaque (solid) with a very slight pinkish tint, the pork is done.