I know I should know how to cook this...but do you have to cook a pork tenderloin untill all the pink is gone? I am still trying to learn how to cook ..If you can believe it.....mainly meat. I just never cooked or ate much before...meat that is.
Thanks,
Love,
Cristi
Pork tenderloin
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Hi Christi,
Looks like all the cooks are gone.
Yes, it's always a good idea to completely cook pork, because of the risk of a parasite known as trichinosis. The risk is very slight, but it's best to err on the safe side. (Besides, undercooked pork sucks).
http://en.wikipedia.org/wiki/Trichinosis
Love,
Tex
Looks like all the cooks are gone.
Yes, it's always a good idea to completely cook pork, because of the risk of a parasite known as trichinosis. The risk is very slight, but it's best to err on the safe side. (Besides, undercooked pork sucks).
http://en.wikipedia.org/wiki/Trichinosis
Love,
Tex
It is suspected that some of the hardest material known to science can be found in the skulls of GI specialists who insist that diet has nothing to do with the treatment of microscopic colitis.
Pork is easy to cook, I suppose because of it's fat content. As the wikipedia article says, if you cook it until the juices flow clear, it will be safe.
Love,
Tex
Love,
Tex
It is suspected that some of the hardest material known to science can be found in the skulls of GI specialists who insist that diet has nothing to do with the treatment of microscopic colitis.
Actually, pork doesn't have to be cooked to shoe leather. The chances of getting trichinosis is close to zero in the US. It can be cooked until it is slightly pink in the middle which leaves it much juicier then when it's overcooked. If in doubt, us a meat thermometer. The USDA recommends Medium -- 160°F Well Done -- 170°F.
I cut up pork tenderloin into 1" thick pieces and grill them. When they are nice and brown on the outside, they are done on the inside. You can cut into one when in doubt. I like to either marinade them or dip them in BBQ sauce a few minutes before they are done.
Love, Jean
I cut up pork tenderloin into 1" thick pieces and grill them. When they are nice and brown on the outside, they are done on the inside. You can cut into one when in doubt. I like to either marinade them or dip them in BBQ sauce a few minutes before they are done.
Love, Jean
Be kind to everyone, because you never know what battles they are fighting.
Cristi
I see that Jean has alrady posted about meat thermometers but I will add my 3 cets worth anyway.
One of the nicest presents you can buy for yourself, your kitchen and your new way of eating is an instant reading thermometer. It is a probe with a dial indicator about the size of a quarter at one end. Around ten dollars in most grocery stores. You can stick it into a piece of meat and get a pretty accurate reading of the internal temperature in about thirty seconds. For a pork roast cook until the internal temperature is about 160 degrees. Remove form oven and tent with aluminum foil or a bowel and let rest for about fifteen minutes to allow all the juice to redistribute. You will often find that it is recommended to cook pork to a higher temperature but by tenting it over it will continue too cook without drying out. Enjoy.
As much as pork is not great undercooked it is even worse overcooked. Fear of trichinosis leads many cooks to way over cook it to the point of shoe leather. What a shame for pork beautifully cooked is such a treat.
For a new cook an instant reading thermometer is a simple way to get a safe, succulent, juicy pork roast when a direction to “cook until the juices run clear” is beyond their experience in what to actually look for.
Happy cooking
Matthew
The thermometer works great for chicken and beef as well
I see that Jean has alrady posted about meat thermometers but I will add my 3 cets worth anyway.
One of the nicest presents you can buy for yourself, your kitchen and your new way of eating is an instant reading thermometer. It is a probe with a dial indicator about the size of a quarter at one end. Around ten dollars in most grocery stores. You can stick it into a piece of meat and get a pretty accurate reading of the internal temperature in about thirty seconds. For a pork roast cook until the internal temperature is about 160 degrees. Remove form oven and tent with aluminum foil or a bowel and let rest for about fifteen minutes to allow all the juice to redistribute. You will often find that it is recommended to cook pork to a higher temperature but by tenting it over it will continue too cook without drying out. Enjoy.
As much as pork is not great undercooked it is even worse overcooked. Fear of trichinosis leads many cooks to way over cook it to the point of shoe leather. What a shame for pork beautifully cooked is such a treat.
For a new cook an instant reading thermometer is a simple way to get a safe, succulent, juicy pork roast when a direction to “cook until the juices run clear” is beyond their experience in what to actually look for.
Happy cooking
Matthew
The thermometer works great for chicken and beef as well
Hi Everyone,
Yummmmm. My mouth was so very happy.I hope my colon will be as well. I cut it into cubes and just stir-fried it with olive oil and salt...then put it over my veggies. It was spectacular! If this all goes well in the next few days I will get an instant read thermometer and move on to roasts. I am pretty sure I have never cooked a roast in my life. Strange because I have done a lot of cooking ...just not a lot of meat. Thanks for the tips everyone.
Love,
Cristi
Yummmmm. My mouth was so very happy.I hope my colon will be as well. I cut it into cubes and just stir-fried it with olive oil and salt...then put it over my veggies. It was spectacular! If this all goes well in the next few days I will get an instant read thermometer and move on to roasts. I am pretty sure I have never cooked a roast in my life. Strange because I have done a lot of cooking ...just not a lot of meat. Thanks for the tips everyone.
Love,
Cristi
Okay, I never claimed to be a chef. LOL. Meat thermometers? Never heard of 'em. Hahahaha.
Virtually anyone can tell the difference between blood running out of a piece of meat, though, and clear juice, and I'm sure that Cristi can tell the difference, since she is not exactly a "new cook". Anyway, at that point, the internal temperate is at least 150 degrees F, but certainly not overcooked. 144 degrees is the safe point, (as far as trichinella is concerned), so I don't see why sufficient cooking to guarantee that no trichinella cysts survive is an overcooking issue. IOW, unless you like raw pork, trichinosis is not a risk, nor is overcooking necessary.
Jean, yes, the stuff bought in supermarkets in this country should be safe from this parasite, however, a heck of a lot of hunters, (myself included), eat feral hogs, and the fact is that any wild game, (and especially hogs), present a risk of exposure to trichinella.
Trichinella isn't the only risk with undercooked meat. There are many other hazards, not the least of which are various bacteria, some of which require slightly higher temperatures to kill them. I do remember that you like your steak truly rare, and I'm awed by people who can do that. I gag on it, every time I get to the bloody part. LOL.
Thermometers are much more important as safety precautions against threats such as e. coli, for example, which requires an internal temperate of 160 F to assure safety.
Love,
Tex
Virtually anyone can tell the difference between blood running out of a piece of meat, though, and clear juice, and I'm sure that Cristi can tell the difference, since she is not exactly a "new cook". Anyway, at that point, the internal temperate is at least 150 degrees F, but certainly not overcooked. 144 degrees is the safe point, (as far as trichinella is concerned), so I don't see why sufficient cooking to guarantee that no trichinella cysts survive is an overcooking issue. IOW, unless you like raw pork, trichinosis is not a risk, nor is overcooking necessary.
Jean, yes, the stuff bought in supermarkets in this country should be safe from this parasite, however, a heck of a lot of hunters, (myself included), eat feral hogs, and the fact is that any wild game, (and especially hogs), present a risk of exposure to trichinella.
Trichinella isn't the only risk with undercooked meat. There are many other hazards, not the least of which are various bacteria, some of which require slightly higher temperatures to kill them. I do remember that you like your steak truly rare, and I'm awed by people who can do that. I gag on it, every time I get to the bloody part. LOL.
Thermometers are much more important as safety precautions against threats such as e. coli, for example, which requires an internal temperate of 160 F to assure safety.
Love,
Tex
It is suspected that some of the hardest material known to science can be found in the skulls of GI specialists who insist that diet has nothing to do with the treatment of microscopic colitis.
Cristi,
Do you have a crock pot? A 1 1/2 -2 lb. pork tenderloin can be cooked in a crockpot on low temperature for about 6 hours. I usually put sauerkraut in the crockpot, too - with some cut-up apple, onion, and caraway seeds. It is delicious this way, I think.
Happy eating!
Love,
Polly
Do you have a crock pot? A 1 1/2 -2 lb. pork tenderloin can be cooked in a crockpot on low temperature for about 6 hours. I usually put sauerkraut in the crockpot, too - with some cut-up apple, onion, and caraway seeds. It is delicious this way, I think.
Happy eating!
Love,
Polly
Blessed are they who can laugh at themselves, for they shall never cease to be amused.
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Cristi,
Wondering how that delicious sounding meal sat with you? Pork is generally fattier than most meats but cubing it and sauteing it would render less fat to ingest.
Meats, fowl, fish and seafoods have become a much more important part of my diet since I was DX with CC. I know your trying to add new things to your diet and it's very rare that someone has mentioned having a problem eating any of these, other than seafoods. Ditto also, lot's of these are injected with bad stuff and if your system is unstable you can react to the additives, not the product itself. (This goes to be said for all processed foods). It's generally safer, if you can purchase from a local butcher or market.
This will sound gross, but my family has come to prefer most meats on the rare, running and bloody side. There are certain cuts of beef or venison tenderloins that we slap on the grill for just a couple minutes to just sear and warm the outside. (your probably gagging)
Yes, get a meat thermomoter- it's a good idea if your just starting to eat and prepare meats. After awhile, cooking times will come second nature and hopefully very soon you will come to a point where you look forward to whatever "entree" your having with a meal.
Love,
Joanna
Wondering how that delicious sounding meal sat with you? Pork is generally fattier than most meats but cubing it and sauteing it would render less fat to ingest.
Meats, fowl, fish and seafoods have become a much more important part of my diet since I was DX with CC. I know your trying to add new things to your diet and it's very rare that someone has mentioned having a problem eating any of these, other than seafoods. Ditto also, lot's of these are injected with bad stuff and if your system is unstable you can react to the additives, not the product itself. (This goes to be said for all processed foods). It's generally safer, if you can purchase from a local butcher or market.
This will sound gross, but my family has come to prefer most meats on the rare, running and bloody side. There are certain cuts of beef or venison tenderloins that we slap on the grill for just a couple minutes to just sear and warm the outside. (your probably gagging)
Yes, get a meat thermomoter- it's a good idea if your just starting to eat and prepare meats. After awhile, cooking times will come second nature and hopefully very soon you will come to a point where you look forward to whatever "entree" your having with a meal.
Love,
Joanna
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http://jccglutenfree.googlepages.com/
Hi Joanna,
I had the pork tenderloin yesterday evening and it was yummy. I am not ready for bloody meat...but never say never. Unfortunately it is a bad time to be introducing a new food because it will be hard to tell how I am reacting as the last few days have not gone well..Lots of D...and undigested food ( I haven't seen that in a couple of months). It's been a week since I stopped taking the Betaine HCL....but my system really took a hit. I have to introduce the pork because my mercury level is way too high...so out with the cod.
I was trying to give this until September before I try Paleo plus Entocort....but my husband wants me to call the GI if my system doesn't show some improvement by next Monday. I think he might be right.....if there is a possibility that it will help....I should just go for it. As you are all too aware...this puts a lot of stress on our families when we are sick.
I'll let you know how it goes and what I decide.
Love,
Cristi
I had the pork tenderloin yesterday evening and it was yummy. I am not ready for bloody meat...but never say never. Unfortunately it is a bad time to be introducing a new food because it will be hard to tell how I am reacting as the last few days have not gone well..Lots of D...and undigested food ( I haven't seen that in a couple of months). It's been a week since I stopped taking the Betaine HCL....but my system really took a hit. I have to introduce the pork because my mercury level is way too high...so out with the cod.
I was trying to give this until September before I try Paleo plus Entocort....but my husband wants me to call the GI if my system doesn't show some improvement by next Monday. I think he might be right.....if there is a possibility that it will help....I should just go for it. As you are all too aware...this puts a lot of stress on our families when we are sick.
I'll let you know how it goes and what I decide.
Love,
Cristi
Cristi,
FWIW, I agree with your husband. There may be something else going on. If the Betaine HCL was the problem, it shouldn't have bothered you for more than one day, (the stomach should completely empty out in less than half a day, and the pancreas should secrete the necessary juices to neutralize the acidity, as the stomach contents enters the small intestine).
If there's any hint of blood in your stool, persuade your doctor to test for C. diff. You're right, of course, MC is very hard on your entire family. It's definitely a life-altering disease.
Love,
Tex
FWIW, I agree with your husband. There may be something else going on. If the Betaine HCL was the problem, it shouldn't have bothered you for more than one day, (the stomach should completely empty out in less than half a day, and the pancreas should secrete the necessary juices to neutralize the acidity, as the stomach contents enters the small intestine).
If there's any hint of blood in your stool, persuade your doctor to test for C. diff. You're right, of course, MC is very hard on your entire family. It's definitely a life-altering disease.
Love,
Tex
It is suspected that some of the hardest material known to science can be found in the skulls of GI specialists who insist that diet has nothing to do with the treatment of microscopic colitis.
Joanna
I am not grossed out at all by the discoveries you have made about raw meat. I have a really hard time with medium and well cooked beef but find when I put a rib-eye on a very hot fire for about three minutes on each side leaving it well browned on the outside and bloody raw in the middle I have no problems. No gagging here. Just a flagrant display of our cave man heritage. Hahaha , how nice to know I am not alone. I will always think of you guys when I cook a steak that way.
Tex
As far as meat thermometers go I have found over the years using my own intuition along with some help form the the thermometer, that the juices run clear from five, ten even twenty degrees over what the internal temperature needs to be safe to eat or to be succulent and juicy. If someone has never cooked a roast before, that large a discrepancy in temperatures can make the difference between succulent and tough IMHO. Even though the juices are running clear it is easy too cook a pork roast way longer than it needs to be cooked . Along with the vagaries of actual oven temperature, even within any given oven, I enjoy doing everything it takes to not ruin an expensive piece of meat. Hahahahah, a crutch is a crutch is a crutch .
Happy cooking
Matthew
I am not grossed out at all by the discoveries you have made about raw meat. I have a really hard time with medium and well cooked beef but find when I put a rib-eye on a very hot fire for about three minutes on each side leaving it well browned on the outside and bloody raw in the middle I have no problems. No gagging here. Just a flagrant display of our cave man heritage. Hahaha , how nice to know I am not alone. I will always think of you guys when I cook a steak that way.
Tex
As far as meat thermometers go I have found over the years using my own intuition along with some help form the the thermometer, that the juices run clear from five, ten even twenty degrees over what the internal temperature needs to be safe to eat or to be succulent and juicy. If someone has never cooked a roast before, that large a discrepancy in temperatures can make the difference between succulent and tough IMHO. Even though the juices are running clear it is easy too cook a pork roast way longer than it needs to be cooked . Along with the vagaries of actual oven temperature, even within any given oven, I enjoy doing everything it takes to not ruin an expensive piece of meat. Hahahahah, a crutch is a crutch is a crutch .
Happy cooking
Matthew