Using a meat thermometer?
Tuesday, March 23rd, 2010 at
3:39 am
I’m planning to cook a pork tenderloin for dinner tomorrow. I’ll be using a meat thermometer (non digital) to confirm that the tenderloin is fully cooked. I’ve never used one before and I have a some questions.
What internal temperature should pork tenderloin be cooked to? Do I insert the thermometer at the beginning or end of cooking? Where in the meat should the thermometer be inserted?
Thanks for your help:)
Related Blogs
- ANOTHER ROUND OF MEAT?? | MetalSucks
- can i grill beef stew meat on george foreman grill?
- Wilton Meat House a ‘carnivores’ delight’ – Table Hopping – Steve Barnes – Restaurants and Dining Blog – timesunion.com – Albany NY
- 10 Ways to Deal With the Non-Simplifying Others in Your Life | Zen Habits
- Moe Green “Non Title Match” Video
- A “non-smoking” seat on USA3000? What is this, the 80s?
Tagged with: dinner tomorrow • internal temperature • pork tenderloin • thanks for your help • using a meat thermometer
Filed under: Meat Thermometer
Like this post? Subscribe to my RSS feed and get loads more!
internal temp for pork is 160 degrees, the thermometer should be inserted just before the the end of the cooking time to insure it doesn’t get over done. The thermometer should be inserted into the middle of the pork (not touching the bottom or the top)
You can either leave the thermometer in the whole time or check when you think it is done. It has to be inserted in the middle of the roast and can not touch any of the bones. As far as the correct temp., my thermometer has the correct temps listed on it. If yours doesn’t, check a cookbook, I can’t remember what it is off the top of my head.
160 degrees in the middle. Make sure it’s not pink. You can get trichonomis from under cooked pork.
This depends upon your taste and your germ paranoia. Remember it continues to cook after it is out of the oven. If you want it well done cook it till it says 150-160. I take mine out at 140 but I like it medium. Commercial pork in the US are raised on grates and not in slop so the trichinae risk is greatly reduced. Remember to let it rest a bit before you cut it or all the juice will just pour out onto the cutting board.
Human cases of trichinellosis reported to the Centers for Disease Control declined from about 500/year in the 1940’s to fewer than 50/year over the last decade
Good answers, 160 is the mark for a done Loin, you didn’t say what temp you’re cooking at, 160 is ok when cooked at 325, at 375-400 you’re eating crust. I didn’t notice anything about carry over temp either but that’s probably not much of a concern anyway, Enjoy
I believe the correct answer is "zero." You ought to consider, when feeding your family the flesh of other very sentient beings, some zero violence, zero saturated fat, zero purine (that nasty chemical in meat, especially pork, that raises uric acid in your blood stream in contributes to inflammatory diseases such as arthritis, eczema, gout, heart trouble, acid reflux etc.) alternatives that won’t raise your risk of heart disease, hardening of the arteries, pasty skin and double chins, etc. Throw away your thermometer; you won’t need it. Cook instead (or better yet steam) vegetables, and go for a healthy run. Of course, if you are cooking this meal to impress others, take a moment to reflect on the horrible conditions that this poor, hopeless, lonely creature endured so that you could hold on to pride for one evening. ** May all beings be free from needless suffering.** The Very Best, Anson Holzer.