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.
apsfcu
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.