Try not to leave the pork tenderloin in the marinade for longer than 3 hours, especially if the marinade contains acidic ingredients. This consists of cutting into the meat and inspecting its color to determine whether or not it needs more time on the grill.
If you cut into the tenderloin, it will lose much of its juicy texture. In any case, when it comes to pork, color is not a good indicator of doneness see What Does the Pink Color Mean? Instead, rely on an instant-read thermometer to get the job done.
The digital readout will give you your answer right away, without causing undue damage to your finished product. Once the pork has reached your desired temperature, remove it from the grill and set it aside to rest.
Slice the tenderloin into medallions before serving. Be sure to refrigerate any leftovers. If cooked pork is left at room temperature for longer than two hours , it should be discarded immediately.
So, can pork tenderloin be pink in the center and still be safe? Contents Jump to Topic show. Click here to cancel reply. But judging the doneness of cooked pork by its color just doesn't work. Even very pink pork can be safe! Source: Extension. Wanting to join the healthy-chicken parade and avoid the bad-red-meat bandwagon, the National Pork Council once dubbed pork the "other white meat". Color-wise, the slogan worked because pork cooked to degrees is a pale, languid white-gray color.
In contrast, pork cooked to degrees remains decidedly pink. It's not "bloody" like rare-cooked beef but still, the pork's color can be described only as pink-pink-pink. So any time we encounter "pink pork," concerns about safely cooked pork take hold, we almost can't help it. This happened to me just recently when I cooked pork tenderloin for a casual family supper. I cooked the meat to degrees. Intellectually, I knew this was the safe temperature for pork.
But visually, it just looked "too pink". I worried that our guests would worry — and so I put it back in the oven to cook awhile longer, cooking out nearly all the pink color. That pork tenderloin? It was gobbled up! So even if you "know" you're right that pork should still be pink after cooking, consider cooking pork past the pink stage to make your guests feel comfortable: better that than having them leave hungry!
Cooking pork to a safe temperature prevents the parasitic disease called "trichinosis" [trick-i-NO-sis]. Heat is the only way to kill this particular parasite, freezing doesn't kill it, low cooking temperatures don't kill it.
Typically, most infections produce no symptoms at all or mild cases of nausea, heartburn, indigestion and diarrhea. Few infections occur in the so-called developed world only 11 cases per year in the U.
In a small bit of irony, there has been a recent upswing in cases as the back-to-the-land-movement means that more families are raising a pig or two. Source: Wikipedia. It does not, repeat, does not apply to ground pork. Ground pork should still be cooked to degrees.
To neither undercook or overcook pork, it's helpful to use a meat thermometer, this is our favorite digital meat thermometer , the one I've been using for many years. Be sure to understand your thermometer's requirements, mine needs to have at least two inches inserted into the thickest area of the meat. Be sure to avoid touching bone, fat or even gristle, these can distort the thermometer's reading.
Is your pork "pink" or are you still cooking it way past pink? Where's your comfort zone? What color is the pork in your corner of the world?
Your thoughts will help all of us think through this question A Veggie Venture is home of " veggie evangelist " Alanna Kellogg and the famous asparagus-to-zucchini Alphabet of Vegetables. What's the color of pork in my world, you ask? Ham colored. Butch, the steer, arrived in in my freezer yesterday and took over the entire place. There is no pork, other than a meaty ham bone destined for soup, in our future.
Not until some of Butch is consumed. A lot of Butch, really. Thanks, Alanna, I plan to go for pink pork next time I cook some. Thank you for addressing this. Department of Agriculture recommends allowing the pork roast three additional minutes to reach maximum internal temperatures before you dig in.
During this time, the internal temperature of the meat continues to rise, or in some cases, remains constant. This gives the heat of cooking some additional time to kill any pathogens that may be lingering. The root of most of the confusion that surrounds pink pork is myoglobin -- a water-soluble protein found in muscle. When exposed to high heat, a chemical reaction occurs, resulting in red, purple and brown shades of myoglobin.
Although the myoglobin color changes are subtle in pork, muscle that has a high pH protects the myoglobin from high heat, causing the meat to remain pink even when fully cooked. Undercooked pork roast may lead to serious foodborne illnesses if ingested. Even if the pork does not have a pink middle, it is dangerous to assume that a tan-white center is a sign that the meat is fully cooked.
Amy Sherman is a San Francisco-based writer, recipe developer and cookbook author who never says no to a warm doughnut. Follow her culinary escapades on Instagram at cookingwithamy. To-Dos allows Tasting Table members to store and remember all of the food and drink recommendations we send out each week. You've now added the To-Dos below to your personal list. Happy eating! Thanks for Signing up. We sent you a verification email. Please verify to begin receiving our newsletter and using your account.
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