First time making Half pork loin, oven roast at 400° for 40 minutes, this undercooked?
First time making Half pork loin, oven roast at 400° for 40 minutes, this undercooked?
by NPC-238351
10 Comments
totaltimeontask
No way to say for sure without a temp, but I don’t mind some tasteful pink in my pork. If it hit the mid-140’s, you’re good to go.
NPC-238351
Internal temp of 140°
cpclemens
I personally think that looks perfect.
There’s a lot of people who still freak out about slightly pink pork. I think that comes from being told to fully cook pork to temp to avoid bacteria from pigs eating garbage, but most farmers stopped that practice decades ago. I wouldn’t want raw pork of course, but if it’s high quality meat, IMO this is cooked exactly correctly.
SpicyBeefChowFun
Its not up to us. It’s up to you and how *you* prefer it.
Pork is the safest of the Big 3 Meats. If you like it raw then go for it.
If you prefer it cooked, then invest in a meat thermometer rather than going by time and temp.
skcikorter
Cook that some more I wouldn’t risk it
UnderFireCoolness
So have I been brainwashed as far as meat goes to tell a friend to cook this a little longer if I saw this?
Satan_S_R_US
While a little pink, my rule of thumb is that if it’s a minimum of 140-143°, I pull it from the oven and rest. Carryover should read 145-150° and that’s perfect for me
Alaskaguide
Looks perfect to me
runny_egg
That’s perfect
InfinityTortellino
Buy a meat thermometer and you will never have to wonder again
10 Comments
No way to say for sure without a temp, but I don’t mind some tasteful pink in my pork. If it hit the mid-140’s, you’re good to go.
Internal temp of 140°
I personally think that looks perfect.
There’s a lot of people who still freak out about slightly pink pork. I think that comes from being told to fully cook pork to temp to avoid bacteria from pigs eating garbage, but most farmers stopped that practice decades ago. I wouldn’t want raw pork of course, but if it’s high quality meat, IMO this is cooked exactly correctly.
Its not up to us. It’s up to you and how *you* prefer it.
Pork is the safest of the Big 3 Meats. If you like it raw then go for it.
If you prefer it cooked, then invest in a meat thermometer rather than going by time and temp.
Cook that some more I wouldn’t risk it
So have I been brainwashed as far as meat goes to tell a friend to cook this a little longer if I saw this?
While a little pink, my rule of thumb is that if it’s a minimum of 140-143°, I pull it from the oven and rest. Carryover should read 145-150° and that’s perfect for me
Looks perfect to me
That’s perfect
Buy a meat thermometer and you will never have to wonder again