Coworker eats his pork like this. I heard pork can be slightly less cooked than chicken but is this too rare?
by SquareApplePie
24 Comments
Oakland-homebrewer
too rare
ClamhandlerHS
Yes, very undercooked. Medium rare pork isn’t something you want to eat
Intrepid_Custard2768
My mother would have a huge problem with this….
tgubbs
Commercial pork is frozen to kill parasites so it can be eaten safely on the rare side things. However, ewe. Medium is good and this is not medium.
IDiggaPony
Bill The Butcher would say this is overcooked.
kidoblivious1
Pork 145
Icy-Confidence-1849
Just a bit “Outside” I mean about 15 to 20 degrees below the mark.
avocategory
I do like medium pork tenderloin when I can cook it sous vide and feel really comfortable about the additional time being held at the final temp. This looks more like rare or medium rare, which does not appeal to me. But people like meat all kinds of ways, which all come with their own set of safety concerns.
sevenoutdb
I like rare meat, but this is too rare for pork. I think the slice at the 5 o’clock position is about as rare as you should eat mass produced/grocery store pork these days.
Most-House-4643
Much too rare for pork. You want a 145ºF minimum.
Skapoodllle
Raw pork is one not to fuck around with
Powerful-Meeting-840
Unless I raised, killed it and cooked myself…to rare.
a_printer_daemon
Depends on how and when you want to die.
Shallow-Al__ex
Coworker is 100% GOING TO GET PARASITES. IM A CHEF THIS IS INCREDIBLY DANGEROUS.
He will have tapeworms and other parasites.
Tell him to cook it all the way that’s absolutely disgusting and wrong.
jimmycanoli
Hard to tell by color alone. Temperature is the only real gauge. If this was slow cooked up to 145 it may still retain some pink. Howeverrrrr, this bright pink contrasted with the white on the edges tells me that they cooked it way to fast. It appears to have cooked the edges and not the middle. So temperature is the best way but if you put that in front of me I wouldn’t eat it. I’ve done pork tenderloins at around 145 and they have a dull pink all the way through but that is after a slower cook and more time to kill bacteria.
lil_brat1
Ew
ourannual
Generally medium rare-medium pork is okay, despite what people will tell you, but I think unless it’s a really high quality farmer’s market pork tenderloin, this is too rare. I would probably eat a few of these pieces, but center and upper right are definitely in rare territory.
Black_Moon_White
who eat raw pork lol
Deep-Thought4242
It looks undercooked to me, but my concern is with palatability more than safety.
wwplkyih
Depends how the pork was sourced.
I know people are going to downvote this but: our ideas on how much to cook pork come from an assumption of dirty industrial supply chain. Now that you can source better, some pork is relatively safe less cooked than Americans think: it’s not like there’s a ton of parasites in every single pig. I’ve seen a number of fine dining restaurants offer to do pork medium rare now in the last 10 or so years.
What is “gross” is more cultural than we often admit.
jestcb
Another 10 minutes
kk1620
I wouldn’t serve that to guests but I’d eat it myself. It’s safe but I’ve found there is NO convincing some folk
LibsKillMe
Pork loin is 145-degree internal temperature for USDA recommended safe to eat. This seems a bit less than that, i wouldn’t think the texture of the middle sections is going to be palatable.
firemn317
modern pigs are slaughtered younger than in past but like everyone else has said, find a good local pig farm. you’ll get better meat.
24 Comments
too rare
Yes, very undercooked. Medium rare pork isn’t something you want to eat
My mother would have a huge problem with this….
Commercial pork is frozen to kill parasites so it can be eaten safely on the rare side things. However, ewe. Medium is good and this is not medium.
Bill The Butcher would say this is overcooked.
Pork 145
Just a bit “Outside” I mean about 15 to 20 degrees below the mark.
I do like medium pork tenderloin when I can cook it sous vide and feel really comfortable about the additional time being held at the final temp. This looks more like rare or medium rare, which does not appeal to me. But people like meat all kinds of ways, which all come with their own set of safety concerns.
I like rare meat, but this is too rare for pork. I think the slice at the 5 o’clock position is about as rare as you should eat mass produced/grocery store pork these days.
Much too rare for pork. You want a 145ºF minimum.
Raw pork is one not to fuck around with
Unless I raised, killed it and cooked myself…to rare.
Depends on how and when you want to die.
Coworker is 100% GOING TO GET PARASITES.
IM A CHEF THIS IS INCREDIBLY DANGEROUS.
He will have tapeworms and other parasites.
Tell him to cook it all the way that’s absolutely disgusting and wrong.
Hard to tell by color alone. Temperature is the only real gauge. If this was slow cooked up to 145 it may still retain some pink. Howeverrrrr, this bright pink contrasted with the white on the edges tells me that they cooked it way to fast. It appears to have cooked the edges and not the middle. So temperature is the best way but if you put that in front of me I wouldn’t eat it. I’ve done pork tenderloins at around 145 and they have a dull pink all the way through but that is after a slower cook and more time to kill bacteria.
Ew
Generally medium rare-medium pork is okay, despite what people will tell you, but I think unless it’s a really high quality farmer’s market pork tenderloin, this is too rare. I would probably eat a few of these pieces, but center and upper right are definitely in rare territory.
who eat raw pork lol
It looks undercooked to me, but my concern is with palatability more than safety.
Depends how the pork was sourced.
I know people are going to downvote this but: our ideas on how much to cook pork come from an assumption of dirty industrial supply chain. Now that you can source better, some pork is relatively safe less cooked than Americans think: it’s not like there’s a ton of parasites in every single pig. I’ve seen a number of fine dining restaurants offer to do pork medium rare now in the last 10 or so years.
Keep in mind, Germans have a raw pork dish:
https://en.m.wikipedia.org/wiki/Mett
What is “gross” is more cultural than we often admit.
Another 10 minutes
I wouldn’t serve that to guests but I’d eat it myself. It’s safe but I’ve found there is NO convincing some folk
Pork loin is 145-degree internal temperature for USDA recommended safe to eat. This seems a bit less than that, i wouldn’t think the texture of the middle sections is going to be palatable.
modern pigs are slaughtered younger than in past but like everyone else has said, find a good local pig farm. you’ll get better meat.