Reply to "Pork Loin"

Former Member

I think 137 is the actual temp where trichinosis is killed, even though I don't think there has been any outbreaks of trichinosis in US pork for 30 years. I cook my pork tenderloins to 135 and let the residual rise take care of the extra few degrees. Loin I may take to 140 but never any higher. With today's pork, "the other white meat", there is very little fat content and further cooking of the lean cuts just makes a dry, tasteless piece. Lord knows my mother, who was raised not to eat pork unless it was cooked till dead, never would agree. So serve that pork medium and have no worries.

3/3/087:09 PM

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