The USDA has finally updated their guidelines for cooking pork, announcing that an internal temperature of 145 degrees F is quite sufficient for cooking pork.
It's well known that Trichinella is killed at 137 degrees F; I and many others have been saying for years that it is unnecessary to cook the living hell out of pork. Old cookbooks often advised people to cook pork to a temperature of 180 F, which makes it inedibly dry.
For me the issue with doneness of pork is a matter of texture. When I make a pork roast, I generally cook it to an internal temp of about 155 F or so. I find pork that is too rare to be uncomfortably "slimy" in mouthfeel. (That particular quality disgusts me; it's why I hate gumbo and many types of sashimi.)
So, Huzzah! to the FDA for this sensible new guideline!
News of this new guideline struck me as funny, because my husband and I always argue over the "doneness" of pork loin. He likes it pink, like a medium-rare steak. And I like it much more "medium," because I equate pork tenderloin with chicken and lord knows you don't want pink chicken.
I hate it when he's right.
My mom ingrained overcooked pork chops into my head for 18 years. That lasted for six or seven more years until I worked (ever so briefly) in a high-end restaraunt.
There, I was served a medium pork chop and (at the time) I realized that hey! these things aren't awful!
I normaly cook pork to 155 degrees and only above that when someone was a little squimish towards pink. My wife was the worst about a pink color but, now I have some good info to pass on. Thanks for the post!
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