The U.S. Department of Agriculture (USDA) guidelines for cooking pork have recently changed. They are now confirming that 145° is a safe internal temperature for cooking pork, rather than the well-done temperature they used to recommend.
If you are used to eating your pork well done, as previously suggested, you will notice a few things. First, you will notice that the pork will be slightly pink inside. Do not worry, though, because as long as the meat reaches 145° after resting, it will be perfect. The second thing you will notice is that your pork will not be dry. It will be juicy and tender.
We have been using the 145° temperatures in our own cooking for a while, and have always given people the option of cooking their pork well-done.
One note….just as with beef, the USDA suggests that ground pork be cooked to 160°. I wholeheartedly agree with the 160° temperature for ground pork.
You may wonder why the USDA is changing their guidelines. Pork is bred and fed differently than it was in the past. It is about 16% leaner than it was 20 years ago. Pork is now as lean as a skinless chicken breast. It definitely is ‘the other white meat’.
To assure that your pork is cooked properly, you will want to use an instant read meat thermometer. You can purchase one at Bed Bath and Beyond in Mesa. They run the gamut in prices, but you can get a decent one for about $15. Some of our local grocery stores may carry them, too, as well as Wal-Mart and Target.
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See our article on meat thermometers
You might also enjoy a few of our pork recipes.
Breaded pork tenderloin sandwiches
Add link for pork recipes
Add link for meat thermometer
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