How pink is your pork?

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ScreamingChicken
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How pink is your pork? - Sat, 08/10/13 8:57 PM
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Tonight I grilled a stuffed pork tenderloin for dinner.  I temp-checked it and took it off the fire when it was safe, tented it with foil for 15 minutes, and sliced it into rosy-hued pieces.  Rosy to the extent that if my mother had seen me eating it she would've called 911 because I was surely going to suffer that malady that anyone who grew up in the '90s and before knows all too well: worms!!
 
But it got me thinking.  We have a widely diverse population here and I'm curious: how pink is your pork?  And feel free to answer honestly; I'm not rattin' any of youse out to no rabbis.
<message edited by ScreamingChicken on Sat, 08/10/13 9:00 PM>

EdSails
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Re:How pink is your pork? - Sun, 08/11/13 6:32 AM
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Depends on the cut, but sirloin chops, loins and tenderloins are usually between MR and medium. As long as its not raw looking I'm happy.
 

JRPfeff
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Re:How pink is your pork? - Sun, 08/11/13 9:09 AM
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Are we counting the smoke ring SC?

ScreamingChicken
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Re:How pink is your pork? - Sun, 08/11/13 10:29 AM
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Nope, no smoke ring.  Strictly level of doneness.

JRPfeff
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Re:How pink is your pork? - Sun, 08/11/13 10:44 AM
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I cook pork to medium, slightly pink.

lleechef
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Re:How pink is your pork? - Sun, 08/11/13 10:54 AM
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Me too.  Medium. 

agnesrob
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Re:How pink is your pork? - Sun, 08/11/13 11:43 AM
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Same here. Especially if I'm cooking pork tenderloins.

Sundancer7
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Re:How pink is your pork? - Sun, 08/11/13 11:46 AM
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Overdone is dry to me.  I get the sleeve, slice it about one inch thick, put in in a preheated frying pan at 425F for about 2-3 minutes per side, salt and pepper and enjoy.
 
Paul E. Smith
Knoxville, TN

MetroplexJim
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Re:How pink is your pork? - Sun, 08/11/13 11:58 AM
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Even though the USDA assures me that "today's pork" is "safe", my health teacher's warnings about trichinosis made a lasting impression on me in elemenatry school.  (BTW, Ike was President then).
 
So, to this day, I avoid any pork cooked less than medium well.  At this point I would call that a 'cultural thing' rather than any real health concern. 
 
And, for me, it extends to any 'white meat'; the only real "fuss" I ever had with a chef was over rare duck.  The thought and sight of it made my skin crawl and I was the one paying the bill.  I even had to use an original saying of mine in that instance: "Sh*t flows in the same direction as ca$h" !

BelleReve
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Re:How pink is your pork? - Sun, 08/11/13 12:10 PM
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I cook mostly pork tenderloins, to slightly pink.
 
On the subject of worms - One night I was listening to NPR's Nick Spitzer on his American Routes show and he happened to mention that Cajun musician Dewey Balfa died of trichinosis.  I know it's morbid, but I couldn't stop thinking how he could of died in these times from it.  The only thing I could think of is he ate a home-raised hog, or wild boar that wasn't cooked enough, and maybe he didn't seek treatment until it was too advanced.  I know in the South, wild boar hunting is popular.   You ever heard of something like this?

Sundancer7
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Re:How pink is your pork? - Sun, 08/11/13 12:34 PM
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Talk to the Mayor, he just totaled three boars.  I doubt if he will cook them red though.
 
Paul E. Smith
Knoxville, TN

Glenn1234
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Re:How pink is your pork? - Sun, 08/11/13 5:01 PM
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I like pork done just like beef.  .. No pink, yet still juicy.  Any cook/chef can make it like shoe leather or hockey pucks.  And, any cook/chef can make it raw/undercooked.   Only the good ones can make it cooked through (no pink), yet still juicy. 
 
Glenn
 
  

felix4067
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Re:How pink is your pork? - Sun, 08/11/13 5:52 PM
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I do mine until there is just a pink tinge, sometimes completely white. It's always juicy, never bloody, and doesn't trigger my trichinosis fears (I'm right there with you, MJ). I suppose that would be considered medium-well.

SodaDude
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Re:How pink is your pork? - Sun, 08/11/13 11:15 PM
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Pork is one of those meats I'd rather not risk undercooking.  I always cook it until it's completely white.

boyardee65
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Re:How pink is your pork? - Sun, 08/18/13 7:04 PM
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I cook mine to medium rare. Take it off the heat at 125 degrees and then let it rest for 5-10 minutes. Perfect every time. 
 
 
David O.

rumaki
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Re:How pink is your pork? - Mon, 08/19/13 10:02 AM
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We cook ours DONE.  Many would say "dry."  So be it.  Both my husband and I are the children of Depression era parents and we, too, were taught to cook pork until it was well done; that's the way we learned to eat it, and continue to do so, to this day.
 
MetroplexJim, I am with you on the duck.  I adore duck, but cannot stand "panseared duck breast, cooked rare" that has become so fashionable.  If the chef won't cook it welldone for me, I order something else.
 
Increasingly, I stick to duck confit in French restaurants, or I go to ethnic restaurants (German, Polish, Hungarian, Slavic) that roast a whole duck well done.   If the menu says it is cooked "crispy," I ask the waiter/waitress exactly what that means. 
<message edited by rumaki on Mon, 08/19/13 1:29 PM>

Treetop Tom
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Re:How pink is your pork? - Mon, 08/19/13 12:25 PM
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I like mine to be very slightly pink in the middle.  As for trichinosis fears, according to the CDC, of the 66 reported cases during the time period from 2002-2007, only 5 cases of trichinosis were attributable to the consumption of store-bought pork eaten in the US.  Most of the cases were attributed to the consumption of improperly handled wild game, especially bear.  Strict Federal regulations regarding swine confinement and feeding practices are to thank for the decline, apparently.  So enjoy your pork however you like it, but be sure your black bear steak is cooked extra, extra crispy!

MetroplexJim
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Re:How pink is your pork? - Mon, 08/19/13 6:40 PM
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rumaki


We cook ours DONE.  Many would say "dry."  So be it.  Both my husband and I are the children of Depression era parents and we, too, were taught to cook pork until it was well done; that's the way we learned to eat it, and continue to do so, to this day.

MetroplexJim, I am with you on the duck.  I adore duck, but cannot stand "panseared duck breast, cooked rare" that has become so fashionable.  If the chef won't cook it welldone for me, I order something else.

Increasingly, I stick to duck confit in French restaurants, or I go to ethnic restaurants (German, Polish, Hungarian, Slavic) that roast a whole duck well done.   If the menu says it is cooked "crispy," I ask the waiter/waitress exactly what that means. 

 
Amen, brother!  We are coming from exactly the "same place".
 
 

lleechef
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Re:How pink is your pork? - Mon, 08/19/13 7:09 PM
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I cook duck breast MR to MED.  If I have a whole duck it has to be well done to eat the legs, thighs and wings and especially the crispy skin all over!

Michael Hoffman
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Re:How pink is your pork? - Mon, 08/19/13 7:14 PM
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But, but, will you please make pommes Darphin with those duck breasts at the Giant Eagle Market Place?

MetroplexJim
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Re:How pink is your pork? - Tue, 08/20/13 9:07 AM
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Michael Hoffman


But, but, will you please make pommes Darphin with those duck breasts at the Giant Eagle Market Place?


POMMES DARPHIN!