Tuesday, May 24, 2011

Finally.....Down to 145!

Today the USDA finally, after months & years of research & waiting for them to do so, lowered the recommended cooking temperature for pork.  Until today, USDA still recommended that pork be cooked to an internal temperature of 160 degrees.  This usually resulted in overcooked pork that tastes more like rubber than pork.  USDA revised their cooking guidelines after much research that proved that pork can still be safe when cooked to an internal temperature of 145.  I've been doing this with for years, and it results in a slightly pink center, and the pork is tender & juicy!  The trick is to let the meat rest for a few minutes after you take it out of the oven.  Thicker pieces of meat, like chops, loins & tenderloins, will continue to heat even after you take it out of the oven.  If you wait until the internal temperature is 160, it will continue to cook another 5-10 degrees, causing the pork to be extremely chewy.  Removing loins at 145 will result in pork that is slightly pink in the center.  Don't worry....it is still safe to eat, and you'll enjoy the improved eating quality that you'll get with a more juicy, tender pork meal.
So, try out the new guidelines this Memorial Day weekend on the grill!  Recipes are available at www.porkbeinspired.com
I highly recommend pre-marinated center cut loins from Hormel.  I enjoy the parmesan-crusted version, but most any variety is good.  Here's to happy grilling!

                                                    cuban pork tenderloin

No comments:

Post a Comment

I encourage you to leave comments, and ask questions to your heart's content. However, please be respectful. I reserve the right to remove derogatory or irrelevant comments.