Lots of exciting things have been cooking this summer in the world of pork! We discovered that pork can now be cooked to a lower temperature of 1450 F, followed by a three minute rest (for the pork, not the chef, or maybe both). Cooking to the new lower temperature will ensure your pork is tender, flavorful and juicy. Yes, pork cooked to 145 will be slightly pink in color, but the USDA deemed pork be cooked to the new lower temperature as perfectly safe, following extensive studies conducted across the nation.
Doesn’t that mean that the pork will be raw and too pink? Nope… Pork is actually supposed to be a little pink in the center. If it’s white all the way through, then the meat will be dry and overcooked! Check out the pictures below to see the difference between perfectly cooking pork to 145, opposed to the previously recommended 160.
An Overcooked Roast... Cooking to 160 Degrees is Too Long
This Roast still looks great, but take a close look at the color of the pork. Pork that is cooked to this white looking color is actually overcooked and dry! Find this recipe using the right juicy temperature by clicking HERE!
The Pink Color Means It Was Perfectly Cooked To A Temperature of 145 Degrees with a 3 Minute Rest
The pinkish color of this roast will make it juicy and tender to the taste! Click HERE for the delicious details!
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