When it comes to pork, many people tend to overcook it, following the old recommendation of cooking it to an internal temperature of 160 degrees or more.
In 2011, the USDA changed its recommendation, saying whole cuts of pork cooked to 145 degrees might still have a pinkish hue, but are safe to eat. Ground meats, including ground pork, need to be cooked to 160 degrees.
Be sure to use an instant-read thermometer to take the internal temperature of meat and poultry.
Any way you cook pork tenderloin — broil, grill or roast — take it out when the internal temperature is about 140 degrees. As the meat rests, the temperature will continue to rise. The final temperature of 145 degrees will produce a pork tenderloin with a rosy center that's moist and tender.
A pork tenderloin is ideal for quick meals. The cooking is even quicker in this recipe because the tenderloin is cut into medallions. To make nice even medallions, freeze the tenderloin first for about 20 minutes. It won't be frozen solid, but just enough so the meat is firm. Top off the meal with a side of your favorite couscous or rice.
Detroit Free Press
