![]() ![]() The appeal of pork loin as a cut of meat in the first place is that it is tender, juicy, and delicious. ![]() This is especially true once the internal temperature reaches 160° F and above. ![]() Once pork loin’s internal temperature starts creeping over 145° F, it is put at risk for drying out and losing all of the juicy flavors that you love. This happens far too often, as people believe that pork’s internal temperature needs to be higher than is actually recommended for safe consumption. If you find that your cooked pork loin keeps coming out of the oven-dry, then you are probably overcooking it. ![]() This happens far too often because many people are misguided about the safe internal temperature for pork. This means that it is dried out quicker than other meats if it is overcooked because it isn’t as fatty as other types of meat you might be used to cooking and working with. How to Keep Pork Loin from Drying Out? Why Is Your Pork Loin Dry? You want this temperature to be at least 145° F, and we don’t recommend anything over 160° F if you want a juicier piece of meat. Within seconds, the meat thermometer should give you an accurate temperature reading. Then, insert the thermometer into the loin at its thickest part, all the way to the meat’s canter. Once you remove your pork loin from the oven, allow it to rest for a few minutes to ensure juices don’t escape once it is pierced by the thermometer. Using a reliable meat thermometer, like a ThermoPro Meat Thermometer, allows you to accurately determine that pork loin is cooked to a safe temperature each and every time without cutting it open. How to Check Whether Pork Loin Is Done with ThermoPro Thermometer? Pork loin will generally turn completely white at about 160° F, so you will know the pork is done when it becomes mostly white with a slightly pink center. The most accurate way to do this is to cut through the loin at its thickest part and look at the color. It can be difficult to accurately determine if pork loin is done without a meat thermometer. How to Check Whether Pork Loin Is Done Without a Thermometer? Below, we have listed both ways that you can check whether or not pork loin is finished cooking once you remove it from the oven. While it is possible to check that a pork loin is done without a meat thermometer, the handy tool makes the process a lot easier and keeps pork consumption safer and more delicious and tender. Don’t be afraid of a slightly pink center, as this is a sign that your pork loin didn’t dry out in the oven.Ĭheck out recommended cooking temperatures for pork below: Pork Temperature Chart At this internal temperature, your pork tenderloin will be completely safe to eat while remaining juicy and delicious, just like a tenderloin should be. However, this temperature and color that is too white often leave pork loin dryer than you probably like it to be.Īccording to the Food Safety and Inspection Service, it is completely safe to cook pork to the recommended temperature for other meats, which is 145° F. Many people also believe that consuming slightly pink pork is a health hazard. Is it Safe to Eat Pork at 145° Fahrenheit?įor a long time, it was believed that pork loin needed to be cooked to a higher temperature than other meats at about 165° F. In this article, we cover safe cooking temperatures for pork, an easy guide for cooking the perfect pork loin, and how to check when pork is done with a meat thermometer. Once you know what temperature to cook pork in the oven, how do you accurately measure that temperature? Luckily, cooking pork loin perfectly each and every time is easier than you might think.Īll you need is an understanding of safe cooking temperatures for pork and a meat thermometer, a simple and effective tool for measuring meat’s internal temperature. For many people, coking pork to a safe temperature can seem like a challenge. ![]()
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