Psst... We're working on the next generation of Chowhound! View >
HOME > Chowhound > Home Cooking >
Oct 28, 2011 09:32 AM

Mashed potato + pork roasting temp ?

I just peeled some russet potatoes to mash just before dinner tonight. What's the best way to store them today (in fridge covered, in water?) so they won't brown before I mash them? Do potatoes brown like apples? Maybe there's no problem.

Making a top loin pork roast tonight. I have an insta-read digital thermometer and their read for pork being done is 170 degrees whereas my butcher and recipe says 160 degrees. I really don't want to start cutting into the roast and find it to be undercooked or dry. Any thoughts on best safe temp? Thanks.

  1. Click to Upload a photo (10 MB limit)
  1. Store your potatoes in the fridge, covered in water and they won't change color on you. Discard the water before you cook them.

    No idea about pork temp though.

    5 Replies
    1. re: tzurriz

      Depends on what your tolerance is for pink in pork. I am thinking there have been no reported cases of trichinosis in the US in many years, and pink p0ork is now common in resto's, and it is much juicier. Since you've got a loin, tough may be a problem anyway (think about brining it, of course). I go to 160, and remember temps rise after the roast comes out and is allowed to sit for 10 minutes or so to let the juices settle back in. The 160 produces a very light pink, at least with the pork we buy.

        1. re: lemons

          The government, always erring on the side of safety with meat, has lowered their temp to 145, and suggest you then let it rest for a minimum of 3 minutes. With the lack of fat in pork, I think that will give you a juicier roast.

            1. re: escondido123

              At a maximum temperature, I wouldn't go over 145. Rest for about 10 minutes, loosely tented with foil. Resting allows the interior temperature to drift upwards about 5 degrees as heat continues to penetrate the interior. More importantly, resting allows the meat to cool, allowing juices to re-enter muscle fibers. Cut too early, and you end up with a puddle that could have been in the meat.

              I tend to be a little more aggressive with today's pork. I tend to go to 137-138, then pull and rest, drifting to 143 to 145. That leaves the interior a little pink, but today's pork is very safe. A slight pink results in a more juicy final product. Go too high, and you'll end up with a dry piece of meat, with little flavor.