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Pork Loin

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edited November -1 in EggHead Forum
The recomendations for internal temp for a pork loin ranges from 140 all the way to 170. Is'nt there a bacteria in pork that is'nt killed until you hit 143? And is that bacteria all there is to worry about? I guess my question is what is the lowest safe temp for pork loins? And what temp would be medium well? TIA.
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  • djm5x9
    djm5x9 Posts: 1,342
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    Zee:[p]The bad guys are killed at 137 degrees. I would pull the loin at 143 degrees and let it rest covered for a few minutes. The temperature will continue to rise and you will be well into the safe zone and internal moisture will redistribute. Cooking lean pork until it is dead is blasphemy.
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  • Essex County
    Essex County Posts: 991
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    djm5x9,
    I agree. I started cooking my pork rare to medium rare when Julia Child's cookbook said the bad guys were dead at 138. When she published this (late 80s?) the USDA got bent out of shape and reiterated their safe temp of 165. They've since dropped it to 160. Over time, I've found that my prefered temp is 150. It still freaks out a few guests when the platter juices are on the red side of pink. But the texture and flavor are great.
    Paul

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  • djm5x9
    djm5x9 Posts: 1,342
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    Essex County:[p]Amen!

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