Pink Pork is A-OK!
According to this statement from the USDA, Americans have a tendency to overcook their pork. Safe doesn’t have to mean dry and flavorless! In 2011, the USDA lowered their safety guidelines to an internal temperature of 145°F.
“The new guidelines will help consumers enjoy pork at its most flavorful, juicy – and safe – temperature.” says Dianne Bettin, a pork producer from Truman, Minn., and chair of the Checkoff’s Domestic Marketing Committee.
Check out Chicago Meat Authority’s delicious Pork Tenderloin below in its raw and cooked forms:
Happy Holidays from your friends at Chicago Meat Authority! Remember to cook your pork to at least 145°F and let it rest for three minutes before eating. Hope your holiday pork is as safe, tender and succulent as ours!