Rare pork?

What will the USDA tell us next?   This goes against everything I've ever been told about pork.
 
http://www.fsis.usda.gov/News_&_Events/NR_052411_01/index.asp
 
 
 
 

But the important part (that people may overlook or ignore) is a 3 minute rest time after cooking, before serving (during which the internal temperature may even rise).

I've been cooking pork to 135 for years. Find a decent retaurant that cooks it beyond that.

I always thought that pork had to be cooked all the way through to be safe...   No pink at all.
 
 
 
 

I don't want any pink in my pork.  I'll sacrifice a little tenderness and flavor for a well done chop.

"Well-done" = Overdone

I remember about 15 years ago ordering a pork chop at Lindey's in Columbus and being asked how I wanted it cooked.  I was baffled as I also thought it always had to be well done.  I went ahead and asked for medium to medium well and it was still slightly pink in the middle and was the best pork chop I've ever had.  I still usually cook them till there's no pink left at home as that's how the wife likes them but if given the option in a restaurant I will order it pink.

Pink pork = Porky Pig.
 
I had a thick pork chop at Salt Grass in El Segundo, CA last month and I've never had a chop so thick or so tender.   Now I'm wondering if it was pink and I didn't notice.  I didn't know pork could be so tender.

Marlene, the USDA has been lowering the recommended temps for pork for decades, I believe.  It was 185, then about 15-20 years ago they lowered it to 160 degrees.  I started using the 160, and it made a big difference.  Now I think I'll play with the 145, unless the wife complains too much (she doesn't really like juicy fish, fowl or meat).

Guess I'm not far off on my grilling.  I've been going for 160 - 165 and then letting it rest where it rises a bit.  
 
Sometimes on a tenderloin when I thought it was done, I'd split it down the middle and then give it a little more grill time in the middle.
 
I was afraid of pink pork.
 
 

The Outback use to serve pork chops anyway you wanted them.  I always got them medium rare and they were very good.  I do not know if they still do that?
 
Paul E. Smith
Knoxville, TN

Well, according to Alton Brown and other sources of similar reliability trichinosis is almost eradicated due to factory farming of pigs.

Don't fear pink pork!