How you cook pork really depends on the cut you choose. Overcooking, or cooking at a too high temperature will cause the meat to be tough and dry. Using a meat thermometer will help to produce a moist and delicious product.
Health Canada recommends pork be cooked to an internal temperature of 160°F/71°C, while the U.S. agency’s Food Safety and Inspection Service lowered its temperature recommendation for cooking pork to 145˚F from 160˚F with a three minute resting time.
In any case, pork may still have just a hint of pink in the middle, this is ideal for instance, inside a cooked roast, or very thick chop. The exception is ground pork and sausage, which like all ground meats, must be cooked thoroughly.
