Secret Revealed: The Doneness Dilemma of Pork Tenderloin – Well Done or Not?
For years, the conventional wisdom has been that pork tenderloin must be cooked to an internal temperature of 165°F (74°C) to ensure its safety. This has led to countless overcooked and dry pork tenderloins. However, recent research has revealed that this guidance may be outdated, opening up the possibility of enjoying juicy and tender pork tenderloin without compromising food safety.
The Science Behind Cooking Pork Tenderloin
Pork tenderloin is a lean cut of meat that is naturally tender and flavorful. It is also relatively low in fat and calories. The muscle fibers in pork tenderloin are shorter and finer than in other cuts, which contributes to its tenderness.
The key to cooking pork tenderloin is to achieve an internal temperature that balances safety and tenderness. The USDA’s recommended internal temperature of 165°F was established to ensure that any potential pathogens, such as Trichinella parasites, are killed.
Trichinella Parasites and Pork Tenderloin
Trichinella parasites are microscopic worms that can be found in undercooked pork. If ingested, these parasites can cause a condition called trichinosis, which can lead to fever, muscle pain, and other symptoms.
However, it is important to note that Trichinella parasites are extremely rare in the United States. The USDA estimates that only about 0.0001% of pork samples in the United States contain these parasites.
Cooking Pork Tenderloin to 145°F
Recent research has shown that cooking pork tenderloin to an internal temperature of 145°F (63°C) is sufficient to kill any potential Trichinella parasites. This lower temperature results in a more tender and juicy pork tenderloin.
The USDA has not yet officially revised its recommendations for cooking pork tenderloin. However, many food safety experts now recommend cooking pork tenderloin to 145°F.
How to Cook Pork Tenderloin to 145°F
To cook pork tenderloin to 145°F, use a meat thermometer to monitor the internal temperature. Insert the thermometer into the thickest part of the tenderloin, avoiding the bone.
Roast the pork tenderloin in a preheated oven at 400°F (200°C) for about 20 minutes per pound. The cooking time will vary depending on the size of the tenderloin.
Benefits of Cooking Pork Tenderloin to 145°F
Cooking pork tenderloin to 145°F offers several benefits:
- Tenderness: The lower cooking temperature results in a more tender and juicy pork tenderloin.
- Flavor: Cooking pork tenderloin to 145°F preserves more of its natural flavor.
- Safety: Cooking pork tenderloin to 145°F is sufficient to kill any potential Trichinella parasites.
Other Safety Precautions
In addition to cooking pork tenderloin to the proper internal temperature, it is important to follow other safety precautions to prevent foodborne illness:
- Buy pork from a reputable source.
- Store pork in the refrigerator at 40°F (4°C) or below.
- Thaw pork in the refrigerator, not at room temperature.
- Cook pork to the proper internal temperature.
- Do not cross-contaminate cooked and raw meat.
Wrapping Up
The conventional wisdom that pork tenderloin must be cooked to 165°F is outdated. Recent research has shown that cooking pork tenderloin to 145°F is sufficient to kill any potential Trichinella parasites and results in a more tender and juicy pork tenderloin. By following the safety precautions outlined above, you can enjoy delicious and safe pork tenderloin.
What You Need to Know
Q: What is the best way to cook pork tenderloin?
A: Pork tenderloin can be roasted, grilled, or pan-fried. To achieve the best results, cook the pork tenderloin to an internal temperature of 145°F.
Q: What is the difference between pork tenderloin and pork loin?
A: Pork tenderloin is a lean and tender cut of meat that comes from the muscle that runs along the spine of the pig. Pork loin is a larger and less tender cut of meat that comes from the back of the pig.
Q: Can I eat pork tenderloin that is slightly pink?
A: Yes, it is safe to eat pork tenderloin that is slightly pink as long as it has been cooked to an internal temperature of 145°F. The pink color is caused by myoglobin, a protein that gives meat its color.