How pink is your pork?
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.
post edited by ScreamingChicken - 2013/08/10 21:00:30