144 should be fine if you took the temp at the center
Unlikely-Sympathy626
Thank goodness you did not make your pork grey and dry. Bit of pink in pork is not an issue.
The_Actual_Sage
Just to clarify, 144 when you sliced it? Or when you pulled it from the heat?
bigjawnmize
That might even be a touch over cooked for me. 135 for my pork
arlbulldog53
Overcooked slightly
Mortreal79
Just a bit too much but still looks good..!
denvergardener
No you need to go until all the juice is gone.
Norseman1964
I take pork loin that is marinated and sold in the vacuum bag and I cook it sous vide at 131-132 F for 3-5 hours and then hit the outside with the grill for marks or a blow torch it weather is inclement and it usually finishes at 135-140 and is fantastic so to me this is a little over done but certainly not overcooked.
explodinggarbagecan
Now a days it is generally ok to cook pork to this level in the us due to our modern practices.
13 Comments
Yes
144 should be fine if you took the temp at the center
Thank goodness you did not make your pork grey and dry. Bit of pink in pork is not an issue.
Just to clarify, 144 when you sliced it? Or when you pulled it from the heat?
That might even be a touch over cooked for me. 135 for my pork
Overcooked slightly
Just a bit too much but still looks good..!
No you need to go until all the juice is gone.
I take pork loin that is marinated and sold in the vacuum bag and I cook it sous vide at 131-132 F for 3-5 hours and then hit the outside with the grill for marks or a blow torch it weather is inclement and it usually finishes at 135-140 and is fantastic so to me this is a little over done but certainly not overcooked.
Now a days it is generally ok to cook pork to this level in the us due to our modern practices.
That’s perfect
It’s a bit over.
Did you die? That’s how I cook my pork