Dear son in law, who lives in Southern California, is here briefly to visit. So I wanted to cook a special dinner tonight. I chose a pork tenderloin recipe with a fennel and white wine sauce. But the recipe called for a slightly pink pork and I usually cremate pork so it turns out tough and dry. A little Google search taught me I have been doing it wrong.
In 2011 Consumer Reports published the latest from the FDA (Food and Drug Administration) on the subject of cooking the new pork. Pork is leaner thsn it used to be due to better feeding and breeding practices. The new pork is 16% leaner than what we knew years ago. Previously we were advised to cook pork to an internal temperature of 175, now it is recommended to cook it to 145, the same as beef, and allow it to rest for three minutes before serving.
The USDA’s recommendation for pork is now the same as for other whole cuts of meat including beef, veal and lamb. "With a single temperature for all whole cuts of meat and uniform three minute stand time, we believe it will be much easier for consumers to remember and result in safer food preparation,” said Under Secretary Elisabeth Hagen in a press release. "Now there will only be three numbers to remember: 145 for whole meats, 160 for ground meats and 165 for all poultry."
Everything changes! I don't know how to keep caught up on events and opinions. This was one little step towards being a modern cook. Apparently restaurants have been cooking pork at lower finish temps for several years. Perhaps that's why their food is always so tender and good. If this is typical I am sold. The dish was easy and delicious.
In 2011 Consumer Reports published the latest from the FDA (Food and Drug Administration) on the subject of cooking the new pork. Pork is leaner thsn it used to be due to better feeding and breeding practices. The new pork is 16% leaner than what we knew years ago. Previously we were advised to cook pork to an internal temperature of 175, now it is recommended to cook it to 145, the same as beef, and allow it to rest for three minutes before serving.
The USDA’s recommendation for pork is now the same as for other whole cuts of meat including beef, veal and lamb. "With a single temperature for all whole cuts of meat and uniform three minute stand time, we believe it will be much easier for consumers to remember and result in safer food preparation,” said Under Secretary Elisabeth Hagen in a press release. "Now there will only be three numbers to remember: 145 for whole meats, 160 for ground meats and 165 for all poultry."
Everything changes! I don't know how to keep caught up on events and opinions. This was one little step towards being a modern cook. Apparently restaurants have been cooking pork at lower finish temps for several years. Perhaps that's why their food is always so tender and good. If this is typical I am sold. The dish was easy and delicious.
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