Fit Fare

As a mother, some things worry me. Among them, making sure that meat is properly cooked. I have a handle on chicken and beef, but pork — that’s an enigma. So this week, Fit Fare is talking all about pork.

Let’s talk temp:

The USDA says that pork should be cooked to an internal temperature of 160 degrees. This is the so-called “official line.” But is there really a one-size fits all temperature? And what is that right temperature for the other white meat?

I asked several professionals this question. Here’s what they had to say:

Heating pork to 145 degrees Fahrenheit for 15 seconds meets the FDA’s minimal internal temperature guidelines. This is enough to kill the parasites that may cause trichinosis. However, there is still concern around possible E. Coli or Listeria contamination so the USDA recommends that pork should be cooked to an internal temperature of 160 degrees. Cooking pork to a higher temperature is especially important for pregnant women, children, the elderly and those with decreased immune function. Medium rare to raw pork should always be avoided.
- Lanah J. Brennan, Registered Dietitian

Optimum internal temp depends on the cut. Some cuts need to be cooked more than others. The traditional BBQ cuts such as ribs, shoulders, hams, butts and picnics need to be cooked to an internal temp of 195 degrees in order to render all of the fat and connective tissue so that you have tender pulled pork. Pork loins can safely be eaten at a much lower temp…around 145-150 degrees. So for pork loin you can cook it to medium rare - medium.
- Chad Thompson, New South BBQ

Use an instant read thermometer to test for doneness. The “official line” is that pork should be cooked to 160° F, a temperature at which it will be slightly pink on the inside. For larger cuts of pork, such as loins or roasts, cook to 150° F; remove from the oven or grill and allow to set for 10 minutes before slicing. The temperature of the roast will continue to rise to 160° and the pork juices will redistribute throughout before slicing. However, many chefs such as myself cook it slightly below that temperature. I for example remove a 5 # pork loin at 145 and it rises to about 155 - more pink and juicy.
- Virginia Willis, author of Bon Appétit Y’all: Recipes and Stories from Three Generations of Southern Cooking

The optimal internal temperature of pork would depend on the cut. The loin and tenderloin should be cooked between medium and medium well, 145 – 160 degrees internal temperature. If these cuts are cooked well done they will become tough and dry. Tougher cuts of pork such as ribs, hams, butts, shanks and such need to be cooked well done to help the connective tissues break down so that they are tenderer and helps remove more of the undesired fat content. Ground pork should always be cooked to well done.
-Dale Van Sky, Executive Sous Chef at Red Mountain, a member of the Destination Spa Group