What To Know
- Therefore, if you remove your pork tenderloin from the oven at 140 degrees Fahrenheit, it may rise to 145 degrees Fahrenheit during carryover cooking, resulting in a slightly pink interior.
- Pork tenderloins cooked in a slow cooker or sous vide are more likely to retain their pink color than those cooked in a pan or on the grill.
- To avoid pink pork tenderloin, you can cook it to a higher internal temperature, use a meat thermometer, and let it rest before slicing.
If you’ve ever cooked a pork tenderloin and noticed that it remained pink after cooking, you may have been alarmed. However, it’s important to know that pink pork doesn‘t necessarily mean it’s undercooked or unsafe to eat. In fact, there are several reasons why your pork tenderloin might be pink.
Safe Internal Temperatures
The USDA recommends cooking pork to an internal temperature of 145 degrees Fahrenheit (63 degrees Celsius) to ensure it’s safe to eat. However, some pork cuts, such as tenderloin, can be cooked to a slightly lower internal temperature of 140 degrees Fahrenheit (60 degrees Celsius) without compromising safety.
Carryover Cooking
Even after you remove your pork tenderloin from the oven or grill, it will continue to cook due to carryover cooking. This means that the internal temperature can rise by several degrees after you take it off the heat. Therefore, if you remove your pork tenderloin from the oven at 140 degrees Fahrenheit, it may rise to 145 degrees Fahrenheit during carryover cooking, resulting in a slightly pink interior.
Myoglobin and Nitrites
Myoglobin is a protein in meat that gives it its color. When meat is cooked, the myoglobin changes color from red to brown. However, if the meat is cooked to a lower temperature, the myoglobin may not fully convert to brown, resulting in a pink color. Additionally, nitrites, which are often used in curing meats, can react with myoglobin to form a pink color.
Cooking Methods
The cooking method you use can also affect the color of your pork tenderloin. Pork tenderloins cooked in a slow cooker or sous vide are more likely to retain their pink color than those cooked in a pan or on the grill. This is because the lower cooking temperatures used in these methods allow the myoglobin to retain its pink color.
Age of the Animal
The age of the animal can also affect the color of the pork. Pork from older animals tends to be darker in color than pork from younger animals. This is because older animals have more myoglobin in their muscles.
Is Pink Pork Tenderloin Safe to Eat?
In most cases, yes, pink pork tenderloin is safe to eat. However, there are a few exceptions. If your pork tenderloin is still raw or has a slimy texture, it should not be consumed. Additionally, if your pork tenderloin has been in the refrigerator for more than 5 days, it should be discarded.
Tips for Avoiding Pink Pork Tenderloin
If you prefer your pork tenderloin to be completely brown, there are a few things you can do:
- Cook it to a higher internal temperature. Cooking your pork tenderloin to 145 degrees Fahrenheit will ensure that it is fully cooked and brown.
- Use a meat thermometer. This will help you accurately monitor the internal temperature of your pork tenderloin and avoid undercooking it.
- Let it rest before slicing. Allowing your pork tenderloin to rest for 10-15 minutes before slicing will help the juices redistribute, resulting in a more evenly cooked and brown interior.
Recommendations: Understanding the Nuances of Pork Tenderloin Color
Understanding why your pork tenderloin might be pink is essential for ensuring its safety and enjoyment. By considering factors such as safe internal temperatures, carryover cooking, myoglobin, and cooking methods, you can confidently cook pork tenderloin to your desired doneness. Remember, even if your pork tenderloin is slightly pink, it can still be safe to eat as long as it has reached the recommended internal temperature of 140 degrees Fahrenheit.
Questions You May Have
Q: Is it safe to eat pink pork tenderloin?
A: Yes, in most cases, pink pork tenderloin is safe to eat as long as it has reached an internal temperature of 140 degrees Fahrenheit.
Q: Why is my pork tenderloin still pink after cooking?
A: There are several reasons why your pork tenderloin might still be pink after cooking, including carryover cooking, myoglobin, and cooking methods.
Q: What can I do to avoid pink pork tenderloin?
A: To avoid pink pork tenderloin, you can cook it to a higher internal temperature, use a meat thermometer, and let it rest before slicing.
Q: What is the recommended internal temperature for pork tenderloin?
A: The USDA recommends cooking pork tenderloin to an internal temperature of 145 degrees Fahrenheit, but it can be cooked to 140 degrees Fahrenheit without compromising safety.
Q: What is myoglobin?
A: Myoglobin is a protein in meat that gives it its color. When meat is cooked, the myoglobin changes color from red to brown.
