What is the proper internal temperature for pork roast?!
It's a 1!.85 pound boneless pork loin roast!. Been in the oven for about an hour on 350 degrees, covered in foil!. What's the internal temperature I should be looking for when it's done!?Www@FoodAQ@Com
Answers:
165*F according to ServSafe Guidelines
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I guess it depends on how well you would like your pork!. I personally think that most people over-cook their pork loin to the point where its horribly dry!. I like to pull mine out at about 150 degrees or so!. This might be a little too on the med-rare side for you so you might want to go with about 154 or so!.
Keep in mind that all protein items the weigh more than a pound will continue to cook once they are removed from the heat!. This is called carry-over cooking!. You should also allow time for the meat to "rest" or for the internal juices to redistribute before cutting into it!.
When its all said and done, pull the pork out at about 154 and wait 5-10 minutes before cutting into it!. And theres really no need to wrap it in foil while its in the oven!.Www@FoodAQ@Com
Keep in mind that all protein items the weigh more than a pound will continue to cook once they are removed from the heat!. This is called carry-over cooking!. You should also allow time for the meat to "rest" or for the internal juices to redistribute before cutting into it!.
When its all said and done, pull the pork out at about 154 and wait 5-10 minutes before cutting into it!. And theres really no need to wrap it in foil while its in the oven!.Www@FoodAQ@Com
160 degrees FWww@FoodAQ@Com