When it comes to pork, temperature is important. Pork requires specific cooking temperatures. Chops and pork roasts need to reach 155⁰F (68⁰C), this is to kill any possible bacteria or parasites associated with pork, specifically trichinosis, which is a parasitic worm which resides in the muscles of pork. Even though trichinosis isn’t as prevalent as it once was due to hogs being fed wholesome grains, hogs fed what was once referred to as “slop”, left over or spoiled dairy products, vegetables on the edge of being rotten, etc.…, can easily develop trichinosis parasite worms and these can be transferred to humans who eat undercooked pork products. Ground pork, pork breakfast sausage, stuffed pork sausages like bratwurst, stuffed pork chops, and stuff pork loins must be cooked to 165⁰F (74⁰C) to kill the bacteria and parasites associated with pork.
Because of the higher temperatures associated with cooking pork, it becomes necessary to provide moisture barriers in the cooking process to keep the pork from drying out. Some of the cooking methods used with pork are braising, roasting and basting, cooking with sauces, and coating and frying, bacon and breakfast sausage are two exceptions, they can be cooked by frying or baking, they are relatively thin cuts and cook to safe temperatures easily.
Once our pork loin has reached 165⁰F (74⁰C), we need to let it rest so any of the juices that are at the surface will return to the center and provide additional moisture to the loin roast. Do not get in a hurry to slice it, allowing it to rest is going to make it moist and tender, as well as allowing the cheese to cool and become more solid.