There was a real danger to our grandparents’ and grandfathers’ health when they were young that we don’t have to deal with today. No, I’m not talking about the lack of antibiotics, nor the scarcity of nutritious food. It was trichinosis, a parasitic disease that used to be caught from undercooked pork.
The legitimate worry of trichinosis led their mothers to cook their pork until it was very well done. The way they learned to cook it was passed down to their children, and so on until it reached us. The result? We’ve all eaten a lot of too-dry, overcooked pork.
But listen up! The main danger is over, and now we can all enjoy pork as the tasty meat it was always meant to be. With proper temperature control, we can have better pork than our ancestors ever dreamed of. Here, we’ll look at a more nuanced way of thinking about pork temperatures than you’ve likely encountered before.
Pork tenderloin is a lean tender cut of meat that can sometimes appear pink even when fully cooked. The pink color has caused confusion among home cooks who have long been warned against eating pink pork. However, the guidelines have changed and now pink pork can be safe to eat if it reaches the proper internal temperature.
Why Pork Sometimes Appears Pink
There are a few reasons why properly cooked pork tenderloin might still appear a little rosy
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Myoglobin – Pork contains the protein myoglobin which can give meat a pinkish hue even when fully cooked. Beef contains myoglobin as well, which is why a rare steak can be pink inside while still being safe to eat.
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Brining – Pork is sometimes soaked in a saltwater brine before cooking, which helps keep the meat moist and flavors it. Brined meat tends to retain a pink tint even when thoroughly cooked.
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Spices and Marinades – Ingredients like paprika, cayenne, red chili powder, and chipotles can impart a pinkish color on cooked pork. Acidic marinades containing ingredients like wine, vinegar, yogurt, and tomato can also react with the meat and cause it to appear pink.
Minimum Safe Temperature for Pork
For many years, food safety experts recommended cooking pork to 160°F to avoid trichinosis caused by parasitic worms. However, improved farming and processing methods have made trichinosis extremely rare, allowing the safe temperature for pork to be lowered.
According to the USDA, pork is now safe to eat at 145°F with a 3-minute rest time. When cooked to this temperature, any bacteria or parasites are destroyed while the meat remains juicy and tender.
For cuts like pork tenderloin, chops, and roasts, 145°F is the recommended minimum temperature.
Ground pork should be cooked to 160°F since grinding introduces more bacteria into meat. And whole cuts like pork shoulder or leg (for pulled pork) can be cooked lower to 140°F since the extended cooking time kills bacteria.
So pork tenderloin that is pink in the center can be safe to eat as long as it has reached at least 145°F throughout.
How to Ensure Proper Temperature
While visual cues like color can be misleading, an instant-read thermometer takes the guesswork out of determining doneness. To ensure a tenderloin is fully cooked, insert the thermometer into the thickest part of the meat, avoiding bone. The temperature should read between 145-160°F.
If the thermometer reads below 145°F, return the tenderloin to the heat until it reaches a safe internal temperature. Then allow it to rest for 3 minutes before slicing into it.
The USDA recommends using a food thermometer every time you cook pork to confirm it has reached a high enough temperature to kill illness-causing germs. Taking this simple step can help provide peace of mind that your meat is safe, regardless of what color it appears.
Is Pink Pork Ever Unsafe?
While nowadays most pink pork is safe thanks to modern farming and processing standards, there are some instances where you may still want to err on the side of caution:
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Fresh, raw pork – Pork that is pink before cooking could contain harmful bacteria and should always be cooked thoroughly to 145°F.
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Older pork – Pork that is turning brown or gray could be oxidizing due to prolonged storage. It’s best to discard discolored raw pork.
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Undercooked pork – If pork registers below 145°F on a thermometer, it could contain active bacteria or parasites and should be cooked longer, even if it is pink.
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Immunocompromised individuals – Those with weakened immune systems may want to cook pork to 160°F since they are more susceptible to illness from bacteria.
So follow the USDA’s guidelines, use a thermometer to confirm proper temperature, and take extra care handling raw pork. Then you can safely enjoy your pork tenderloin with just a hint of pink.
Cooking Methods for Perfectly Pink Pork
To end up with tender, juicy pork tenderloin that has a touch of pink, use these cooking techniques:
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Pan Sear – Sear the tenderloin for 1-2 minutes per side in a very hot pan until well browned, then finish cooking in a 400°F oven until the internal temperature is 145°F.
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Grill – Grill over direct high heat for about 8-10 minutes, turning occasionally, until it registers 145°F in the center.
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Broil – Place seasoned tenderloin on a broiler pan and broil 4-5 inches from heat for 15-18 minutes, flipping halfway through.
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Roast – Roast in the oven at 425°F for 25-35 minutes until it reaches the target temperature.
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Sous Vide – For the most tender, foolproof results, cook 1-2 hours in a water bath held at 140°F before searing the outside.
The exact cooking time will vary depending on size, thickness, and doneness preference. Let pork rest before slicing into it, and the center should be ever-so-slightly pink but still safe to enjoy.
Serving Suggestions for Pink Pork Tenderloin
A roasted or grilled pork tenderloin makes an easy, elegant entrée. Serve thinly sliced tenderloin with:
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A savory mustard cream sauce or chimichurri sauce
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A fresh fruit salsa made with mango, pineapple, or peach
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Caramelized onions or sautéed mushrooms
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A sprinkle of blue cheese crumbles or goat cheese
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A side of roasted potatoes, rice pilaf, or quinoa
Brushed with a sweet and tangy glaze, pork tenderloin also shines in dishes like:
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Tacos, burritos, and quesadillas
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Hearty salads with mixed greens and vinaigrette
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Sandwiches layered with pickles, bbq sauce, and slaw
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Flatbread pizzas with veggies and cheese
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Stir fries and noodle bowls with Asian veggies
So go ahead and enjoy your pork tenderloin with a hint of pink. With proper handling and thorough cooking, it can be both delicious and safe. Just use a thermometer as an added precaution to confirm it has reached the FDA recommended minimum temperature.
Pink pork is ok! At least, it can be.
First, let’s get one thing straight: color is not an indicator of doneness, nor of safety. If you put curing salt in a pork loin and brine it, the pork loin will always be pink, no matter how hot you cook it. (That’s basically what Canadian bacon or peameal bacon is. It’s also not safe to eat a well-done pork loin that has been sitting on the table for too long and has been abused by time and temperature after cooking. It’s not pink at all.
If we can’t rely on color to tell us what is safe, what can we use? Temperature! The USDA calls for pork to be cooked to 145°F (63°C) for food safety—much lower than the 160°F (71°C) that many people think is the cutoff for pork—and a quick reading with a Thermapen® ONE can tell us right away if our pork has achieved that safe temperature.
If you cook your meat slowly, so there isn’t much difference in temperature from the outside to the inside, the meat will be much pinker all the way through than if you turn up the heat quickly and “overcook” the outside of the pork while the middle gets close to being done.
Food safety concerns and thermal thoughts about pork-cooking temperatures
Were they afraid of getting trichinosis, which is what I said before, they cooked their pork too long. But that is a fear that we don’t need to share for two reasons.
First, hog-raising practices have changed and are now mandated to be safer. According to the CDC, “the number of [trichinosis] cases decreased beginning in the middle of the 20th century because of laws that prohibited feeding raw-meat garbage to hogs.” This meant that the trichinella parasite was no longer present in the hogs we eat. In fact, the majority of trichinosis cases now come from undercooked wild animals, not farm-raised pork. (Wild carnivores and omnivores are the main modes of transmission. ).
Second, even if we fear those parasites from our farm-raised hogs, there is a thermal hack to get around them. Freezing cuts of pork that are six inches thick or less to 5°F (-15°C) for 20 days eliminates any trichinella worms that may have somehow gotten into the flesh. Now, 20 days seems like a long time, but when I see a good sale on pork, I tend to stock up, and that pork can easily remain in my freezer for 20 days. When it emerges, it is going to be free of all trichinella, for sure. Well, it will if my freezer goes down to 5°F (-15°C), which I can verify with my ChefAlarm® leave-in probe thermometer.
(Note that the freezing method might not work for wild animals because they can have parasites that don’t die in cold temperatures.) Continue to cook your game well. ).
Once the risk of parasitic infection is taken away, the only risk left is the normal risk of bacterial infection.
Conduct with me, if you will, a thought experiment. Imagine cooking a steak. To what temperature do you cook it? I usually aim for nothing higher than 135°F (57°C). I think you’re happy with the temperature of your steak because you know that it’s safe to eat at that lower temperature.
But think of this: the USDA recommended doneness temp for beef cuts is 145°F (63°C). That’s right, the USDA says you should shy away from anything less than medium-well.
We have put pork on the same level as beef since parasites can no longer live in frozen meat, and I often go against the USDA’s recommendations for beef temperatures. And here’s my own kitchen secret: I also flout them for pork.
You might be shaking your head, your screen, or your trust in my advice right now, but hear me out. Medium-cooked pork loin is delicious. It’s juicy, it’s tender, it has an amazing texture, and it lacks that saw-dusty chewiness of overcooked pork. And some cuts, especially the tenderloin, are even better cooked as low as medium-rare.
Naturally, this option is not for everyone. Yes, technically there is risk. But there is also a risk with every steak. That’s why every steakhouse has that small disclaimer at the bottom of the menu that protects the restaurant from being sued: “eating raw or undercooked potentially hazardous foods may result in foodborne illness.” “Don’t try this if you or someone you care about has a weak immune system or if you should never eat rare or almost-rare meats for safety reasons.”
We think about the pros and cons of every food we eat every day. For this one, the pros are usually greater than the cons.
PINK PORK Experiment – Is Pink Pork GOOD!?
FAQ
Is it okay if pork tenderloin is a little pink?
How much pink is in a pork tenderloin?
Should pork tenderloin be 145 or 160?
Can pork tenderloin be medium rare?
What color should pork tenderloin be?
When buying pork tenderloin, look for meat that has a glossy pink exterior. There should be no discoloration or graying areas whatsoever. The tenderloin will usually be dark pink, but a lighter color is also acceptable. Before cooking the pork, pat the meat dry with paper towels.
Can you cook a Pink Pork Tenderloin?
If the sight of pink pork tenderloin puts you off, it’s fine to cook the meat a bit longer. However, be sure to remove it from the heat as soon as the temperature reaches 150 degrees. If you leave it on any longer, the meat will be overcooked and dry (see How to Tell When Pork is Done, below). What Does the Pink Color Mean?
Why is my pork tenderloin pink?
In fact, when pork is cooked to the recommended internal temperature of 145 degrees Fahrenheit, it’s normal to see pink in the center. In fact, even when the pork is well done, it might still retain a hint of pink. The pork tenderloin is a long, cylindrical cut of meat that’s taken from the central spine region of the hog.
What temperature should a pork tenderloin be cooked at?
The United States Department of Agriculture revised the recommended meat temperatures in 2011. Based on this, pork is safe to eat when the internal temperature gets to 145 degrees. This means you can enjoy juicy meat without worry. If you’re tired of eating overcooked and chewy pork, here’s a simple guide into how pink pork tenderloins should be.