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Guide

Meat Thermometer Temperature for Pork and Pork Loin

For pork, the Food Standards Agency lists safe combinations such as 70°C for two minutes or 75°C for 30 seconds. Measure the coolest part and account for both temperature and holding time.

GGearjury editorial team · Updated 15 October 2026· 4 min
Meat Thermometer Temperature for Pork and Pork Loin
01

Use temperature and time together

UK guidance gives equivalent safe combinations rather than one magic number. Examples include 70°C held for two minutes and 75°C held for 30 seconds; consult the current FSA table for alternatives.

02

Where to place a meat thermometer in pork loin

Insert the sensing area into the centre of the thickest part, preferably from the side for a narrow loin. Avoid bone, the roasting tin and large seams of fat.

03

Check more than one point

A joint may not heat evenly, especially when rolled or stuffed. Take readings in several thick areas and judge safety by the lowest stable temperature.

04

Treat minced, rolled and stuffed pork carefully

Processing can move surface contamination into the centre. Cook these products thoroughly and follow pack instructions alongside current food-safety guidance.

05

Rest the pork after a verified cook

Resting can improve carving and temperature may continue to change, but do not remove pork early unless your cooking method uses a validated time-and-temperature approach.

Common questions

Questions before you buy

What meat thermometer temperature should pork reach in the UK?

The FSA provides combinations including 70°C for two minutes or 75°C for 30 seconds. Use the coolest part of the pork and the corresponding holding time.

Where do you put a meat thermometer in pork loin?

Put the sensing area in the centre of the thickest section, away from fat pockets, bone and the pan. For a narrow loin, inserting from the side helps reach the centre.

Can pork be pink when it is safely cooked?

Colour alone does not prove safety or undercooking. Verify an appropriate internal time-and-temperature combination with a food thermometer.

Should you leave the thermometer in pork while it cooks?

Only use a probe specifically rated for leave-in cooking. An instant-read thermometer should be inserted for checks and then removed.

Sources and how we chose

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Thermapen ONE is our top all-round pick for fast spot checks. ThermoPro TP19H is the simpler alternative, while DOT and MEATER Pro suit cooks who need continuous monitoring.