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Pork is considered done when it reaches an average interior temperature of 75.9Â°C (170Â°F).. 75.9 Â°C. Encyclopedia Americana. 1924: 413. It is necessary, therefore, that pork is cooked to an internal temperature of 176Â°F (77Â°C) for fresh loin roasts to 185Â°F (85Â°C) for other large fresh cuts.
When cooking pork, it is suggested that the meat be removed from the heat source when it reaches a temperature that is 5Â°F to 10Â°F lower than the desired doneness temperature and then allow the meat to rest for 10 to 15 minutes before serving or carving.