New safe guidelines for pork doneness #USDA

Apparently, I’m a month or two slow on the uptake, but last night as I was prepping the grill to gill a pork tenderloin my wife, Stacie, mentioned that the USDA had recently updated their minimum safe temperature for pork down from 160°F to 145°F.  I can’t explain just how happy this makes me.
For years, ever since a spectular dinner at The Pink House in Savannah, GA, I’ve been “underdoing” my pork.  The dish I had at The Pink House was a medium rare pork loin dish with a disclaimer on the menu that the USDA does not recommending pork cooked to a medium-rare doneness.  I ate it, I didn’t get sick, and I’ve been doing it that way since then.
My dinner guests often scoff and ask for the “done” pieces of a loin and I have gotten away with hogging (pun intended) all the pink pieces.

One thought on “New safe guidelines for pork doneness #USDA”

  1. When buying pork, look for cuts with a relatively small amount of fat over the outside and with meat that is firm and a grayish pink color.

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