FDA has revised their recommendation on pork.
It is now OK to cook pork to 145
Juicier chops and loins are on the way
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That's weird, cause if I remember right, Tom always told us to pull loins at 140* and they would rest to 145*.
He just must have been ahead of the Government, not that it would be any surprise...LOL!
He just must have been ahead of the Government, not that it would be any surprise...LOL!
Due to better flavor and texture my pork has always been served just a little pink. I have never felt comfortable serving it to guests that way. Guess that can change. Maybe.
Like Padrefan I think most of us have been finishing our pork (except PB for pulled pork) at 145 if it is for personal consumption.
Now we have confirmation from the USDA it is alright to serve it to our guests.
Maybe the government has been reading the forum
Now we have confirmation from the USDA it is alright to serve it to our guests.
Maybe the government has been reading the forum
How many of our longer time cooks have served steaks to the guests that only eat well done, by dim or candle light ,so they could slip them that med rare,prime steak and listen to them marvel" that it was the best they ever tasted"? 
Yep,up until the early 1920 s trichnosis could be had from domestic,as well as wild meat.
Don't think many folks have verified the domestic since.
Our better trained Chef s may take that they consume to 137* for the one minute-since most folks think that clobbers the little rascals.
Let it rest as it rises several more degrees.
The folks hot cooking a small pork tenderloin around 335* may only get 5 degrees carry over.
The cook ,cooking an 8 lb pork loin at 350*,may get as much as an 8* carryover.
Either way, safe discriminating diners gain the benefit of experienced cooks, rather than gov't trial lawyers preparing their meals.
Like me,some of you probably still have the old family cookbooks that demand 180* as a very minimum for that pork potroast that may have been held over 300* for several hrs.
Oh well,just think how much gravy was made and ketchup sold.
Yep,up until the early 1920 s trichnosis could be had from domestic,as well as wild meat.
Don't think many folks have verified the domestic since.
Our better trained Chef s may take that they consume to 137* for the one minute-since most folks think that clobbers the little rascals.
Let it rest as it rises several more degrees.
The folks hot cooking a small pork tenderloin around 335* may only get 5 degrees carry over.
The cook ,cooking an 8 lb pork loin at 350*,may get as much as an 8* carryover.
Either way, safe discriminating diners gain the benefit of experienced cooks, rather than gov't trial lawyers preparing their meals.
Like me,some of you probably still have the old family cookbooks that demand 180* as a very minimum for that pork potroast that may have been held over 300* for several hrs.
Oh well,just think how much gravy was made and ketchup sold.
My mother fried pork chops so long they made a plinking sound when she put them on the plates 
I remember that.When Granpa lost his teeth,he had to beg to cook them in gravy a few hrs.