Pork loin cooking time and internal temperature – complete guide

Lean pork can dry out when it is cooked too long “just to be safe”. Treat time as a guide and let the internal temperature decide.

Probe placement matters

Cook pork all the way through to at least 70°C. Remove it close to the target and remember that the temperature may rise slightly as it rests.

Insert the thermometer into the thickest part, away from fat and the tray. Check more than one point if the cut is uneven.

Whole loin or steaks?

A whole loin benefits from searing followed by gentle oven cooking. Thin steaks cook quickly in a pan, so start checking early.

Slice only after resting and cut across the grain. This helps retain the juices and makes each slice feel more tender.

Try a local Yummy or Ruokaboksi pork recipe.