In the kitchen with John
I’m more of a baker than a cook. Now I wanted to make something pork. I’ve pan-fried pork chops before, but I tend to make them gray, dry and not very tasty, probably because I’m worried about undercooking meat. I’ve never made pork loin before, and I got some nice cuts of meat, so I wanted to do this right — with Range.
The recipe is pretty simple. Rub in minced garlic, rosemary, salt and pepper, and cook at 400ºF until done. What’s “done”? According to the USDA, when the inside reaches 145ºF. That’s the minimum temperature to kill bacteria and parasites and ensure that the pork is juicy and tender on the inside.
I started by using Range to ensure that my oven preheated to the right temperature. After about 45 minutes and turning over the meat once, I got an alert at 140ºF and pulled out the loin to rest for a few minutes while the internal temperature continued to rise to the target temperature. Ding, 145º, and I got kudos on a perfectly cooked loin on my first attempt! What didn’t I get? Food poisoning.