When cooking fresh pork (the term “fresh” is used to differentiate it from cured pork, or ham), take care not to overcook it. Chops and loins are quite lean, and will be dry and lacking in flavor if cooked too long. Trichinae are destroyed at 138 degrees, but to be on the safe side, most professional chefs serve pork between 145 and 150 degrees. The USDA recommends that pork prepared at home be cooked to an internal temperature of 160 to 165 degrees. Remember, however, that even after cooked pork is removed from the oven, it will continue to cook about 10 degrees as it rests. To avoid overcooking, we suggest that you remove the pork from the oven when a meat thermometer reaches 145 degrees in the thickest part. Then cover the pork loosely for 5 to 10 minutes. As it rests at room
temperature, it will cook another 10 degrees, to 155 degrees. (For pork, 155 to 160 degrees is considered medium; 170 to 180 degrees is considered well-done.)
Speak Your Mind