Are you one of those people who grew up thinking that pork had to be cooked until it was thoroughly gray?
Well, it turns out that’s no longer necessary. In fact, if you cook your pork to the recommended internal temperature of 145 degrees Fahrenheit, it’s normal to see pink in the center.
But wait, doesn’t pink mean undercooked? Not necessarily. There are a variety of reasons why pork can be pink, and it doesn’t always mean it’s unsafe to eat.
In this article, we’ll explore the question of whether or not you can eat pink pork loin and what factors contribute to its color. So let’s dive in and find out!
Can You Eat Pink Pork Loin?
The short answer is yes, you can eat pink pork loin. According to the United States Department of Agriculture (USDA), whole-muscle cuts of pork, such as pork loin, pork chop, and pork roast, can be safely consumed when cooked to an internal temperature of 145 degrees Fahrenheit using an instant-read thermometer and left to rest for three minutes.
This means that even if your pork loin has a pink center, it can still be safe to eat as long as it has reached the recommended temperature. It’s important to note that relying on color alone is not a reliable indicator of doneness or safety.
The Recommended Internal Temperature For Pork
The recommended internal temperature for pork, according to the USDA, is 145°F (63°C). This is much lower than the previous recommendation of 160°F (71°C) that many people still believe is the cutoff for pork. It’s important to use a digital thermometer to check the temperature of your pork as color is not a reliable indicator of doneness or safety.
If you cook your pork slowly, so there is little to no temperature gradation from the outside to the inside, you will end up with pork that is significantly pinker throughout than if you cook it quickly. This is because the heat is evenly distributed, and the middle of the pork reaches the perfect temperature without overcooking the outside.
It’s worth noting that some cuts of pork, such as Canadian bacon or peameal bacon, will always be pink due to being brined with curing salt. However, if any cut of pork registers less than 145°F, it is considered undercooked and unsafe to eat.
Why Pork Can Be Pink Even When Fully Cooked
There are a few reasons why pork can be pink even when fully cooked. One reason is the presence of myoglobin, a protein that stores oxygen in muscle tissue. Pork, like other meats, contains myoglobin, and the amount of myoglobin in the meat can affect its color. Pork belly, for example, contains more myoglobin than pork loin, which can make it appear more pink even when fully cooked.
Another reason why pork can be pink is due to the presence of nitrates. Nitrates are used in some processed meats, such as smoked or cooked sausage, to prevent the growth of dangerous bacteria. These nitrates can bind to proteins in meat and prevent them from releasing oxygen molecules during the cooking process, resulting in a pink color.
Additionally, the pH level of the meat can also affect its color. Meat with a higher pH level can result in a pink color even when fully cooked. This is because high pH conditions stabilize myoglobin to heat and prevent it from denaturing completely during cooking.
It’s important to note that relying on color alone is not a reliable indicator of doneness or safety. The only way to ensure that pork is fully cooked and safe to eat is by using an instant-read thermometer and cooking it to an internal temperature of 145 degrees Fahrenheit, followed by a three-minute rest period.
Factors That Affect The Color Of Pork Loin
Several factors can affect the color of cooked pork loin. One of the most significant factors is muscle quality, which refers to the texture and composition of the meat. The higher the quality of the muscle, the more tender and flavorful the pork will be.
Another factor is muscle pH, which can affect the color of cooked pork. When the pH of the meat is high, it can cause the pork to have a darker color. Cookery practices also play a role in determining the color of cooked pork loin. For example, if the pork is cooked at high temperatures for a long time, it can cause the meat to become overcooked and dry, resulting in a lighter color.
Pigment forms are also a significant factor in determining the color of cooked pork. There are two types of pigments that contribute to pork’s color: myoglobin and hemoglobin. Myoglobin is responsible for giving the meat its reddish-pink color, while hemoglobin contributes to its darker red hue.
Finally, endpoint temperature is crucial in determining the color of cooked pork loin. If the pork is cooked to a lower temperature, it will have a pinkish hue, while cooking it to a higher temperature will result in a brownish color. However, cooking all pork to a white or tan color will result in overcooked meat that is less flavorful and juicy.
How To Tell If Your Pork Is Safe To Eat
It’s important to ensure that your pork is safe to eat before cooking and consuming it. Here are some signs to look out for:
1. Check the expiration date: Always check the expiration date on the packaging before buying or using pork. If it has expired, do not use it.
2. Use your senses: Before cooking, give the pork a sniff test to detect any sour or ammonia smells. If it smells bad, discard it immediately. Also, visually evaluate the meat – a slimy or sticky texture is bad, while a dull or grayish color is also a sign that the pork may be going bad. Healthy pork should have a pinkish hue with white fat marbling.
3. Check the packaging: If the packaging is bloated, it may be a sign that bad bacteria has produced gases, and the pork has gone bad.
4. Store properly: Keep pork in the refrigerator at a temperature below 40°F and use within 2-4 days of purchase.
5. Cook thoroughly: Cook pork to an internal temperature of 145°F using an instant-read thermometer and let it rest for three minutes before consuming.
Remember that cooking bad pork will not make it safe to eat; it will only increase the unpleasant smell and taste and make you sick. It’s always better to err on the side of caution and discard any pork that you suspect may be spoiled.
Tips For Cooking Pork Loin To Perfection
Cooking pork loin to perfection requires some attention to detail, but it’s worth the effort for a juicy and tender result. Here are some tips to help you achieve that perfect pork loin:
1. Preheat your oven to 400 degrees Fahrenheit. You will eventually lower the temperature of the oven, but starting it higher helps to give the outside of the pork loin a little extra heat to really trap in the moisture.
2. Rub all sides of the pork with seasonings such as onion powder, garlic powder, salt, pepper, and olive oil. You can put them on individually or mix up a little dry rub for yourself in a small bowl. Make sure to rub evenly throughout the entire roast.
3. Place your pork loin fat side up in your roasting pan. By having the fat on top, you’re allowing the fat layer to baste the roast as it cooks. This is the step that keeps the pork from becoming dry and tough.
4. Cook the pork loin for 10 minutes in the 400-degree oven. This will help to create a kind of “crust” on the meat to help keep the juices inside.
5. Next, lower your oven temperature to 350 degrees Fahrenheit and continue to cook your roast for about 20 minutes per pound of meat. Once the pork loin has reached an internal temperature of 145 degrees Fahrenheit, pull it out of the oven.
6. Cover the roasted pork loin loosely with a piece of foil and let it rest for about 10 minutes. This is yet another very important step in order to keep the juices inside the meat where you want them to stay!
7. Use a thermometer to achieve the perfect temperature. Using a thermometer is really essential to perfection! If you do not have one, this is a very small investment to ensure the best cook on not just pork, but many types of meat!
8. Do not overcook. Pork tenderloin is very lean and if overcooked can become dry. It’s important to note that relying on color alone is not a reliable indicator of doneness or safety.
9. If cooking pork tenderloin medallions, fry or grill them for just a few minutes on each side.
10. Get as creative as you want with your seasoning strategy. Just seasoning with salt pepper and olive oil absolutely works, but feel free to try out your favorite flavor combinations as a marinade or even add quick-cooking vegetables like asparagus, green beans, broccoli, and/or cherry tomatoes to the pan right before finishing in the oven for a one-pan dinner.
By following these tips, you’ll be able to cook pork loin to perfection every time, achieving juicy and tender results that are safe to eat even if they have a pink center.
Delicious Recipes For Pink Pork Loin
If you’re looking for delicious ways to cook pink pork loin, we’ve got you covered with these mouth-watering recipes:
1. Interval Roasted Pork Tenderloin: This recipe involves cooking the pork tenderloin in intervals to achieve a perfectly pink color while keeping it juicy and flavorful. The meat is roasted in the oven at a low temperature of 160 degrees Celsius (320 degrees Fahrenheit) until the core temperature reaches 55-60 degrees Celsius (130-140 degrees Fahrenheit). The lower the temperature, the better, as it allows for a longer cooking time and more flavorful meat.
2. Pork Carnitas Made with Pork Tenderloins: For a Mexican-inspired dish, cut pork tenderloin into 1-inch cubes, season with garlic, onion powder, ground cloves, cayenne pepper, cumin, and salt, and cook in the oven or slow cooker with water and oil. Serve alongside Spanish fried rice or stir fry and garnish with cilantro.
3. Bacon and Spinach Stuffed Pork Loin: This recipe takes pork loin to the next level by stuffing it with bacon, mushrooms, spinach, and cream cheese. Roast in the oven until the internal temperature reaches 145 degrees Fahrenheit and let rest for three minutes before slicing.
No matter which recipe you choose, remember to use an instant-read thermometer to ensure that your pork loin has reached a safe internal temperature before consuming. With these delicious recipes, you can enjoy perfectly cooked pink pork loin without any worries.
