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Does this pork look cooked enough?

My meat thermometer seems to have gone missing so I wasn't able to take an internal temperature. I cooked it on a charcoal grill over oak briquettes for about 40 minutes or so. Usually when I cook pork in the oven or in a pan it turns on white. Never had it end up bright pink before.

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  1. Looks more like rare steak; doesn't seem cooked enough to me, and I do like slightly pink pork.

    2 Replies
    1. re: mcsheridan

      I guess it was just that piece. After all, it was substantially thicker than the other pieces. Here's another piece that was cooked for the same amount of time.

    2. That looks really rare to me too.

      Hard to believe that you grilled it for 40 minutes

      1 Reply
      1. re: C. Hamster

        I don't really get it. I cut open the thickest piece while it was on the grill and the inside was mostly grey while the center had that "raw meat look." When I took the pork off the grill and cut it up, it seemed like it took on a bright pink color. It was very bizarre. The inside of the pork was very hot to the touch and steaming.

      2. Looks fine to me,safety wise. Probably cooked to 125 or 130.

        I like mine a little less pink.

        To me, white pork is way overcooked.

        USDA is using cooking temps from the 1930s , when trichinosis was a possibility. Unless you got this from a wild boar hunter, I wouldn't worry. If you did, freezing the meat for a couple days will kill the beastie.

        1. Cooked enough to what? Kill trichinella? I doubt it.

          6 Replies
          1. re: ChrisOfStumptown

            Commercial US pork has no trichinella. Odds of a problem are near zero. Sushi is more dangerous.

            Whether pork is tasty this rare is another issue.

            Wild game is a real worry with Trichinella.

            1. re: sal_acid

              CDC says 0.013% prevalence in domestic swine in 1995. That's low but not none.

                  1. re: ChrisOfStumptown

                    Yes, my friend, not zero.

                    But nearly zero. Effectively zero. A chance of 1 in 10,000 based on 20 year old data.

                    You have my permission, my friend, to incinerate your pork if that pleases you.

                    You can quibble all you want. I'm signing-off.

                    1. re: sal_acid

                      You're being overdramatic.

                      A one in ten thousand rate means that for one hundred diners eating one hundred pork dinners, one infected animal will be served. That's not quibbling; that's just the way the numbers work out.

                      We're all adults here, I think, and each of makes our choices about where to draw the line. I suggest you go back and look at my post again. However, if the OP's question is "is this cooked enough to kill trichenella", then the answer is clearly no.

          2. I cook pork chops/tenderloin to about medium. That ain't there yet.

            1. Not cooked enough for me. I don't mind a pinkish tinge, but that is close to rare for me, which I don't do for pork.

              1. I dunno, but that broccoli looks a bit overdone

                1. What cut of pork was it?

                  I usually take a boneless pork loin off the heat at 140°, same for thick pork chops. The other cuts such as ribs, shoulder or fresh ham get the long, slow cook to at least 190° so it's tender.

                  1. Sorry but I would pull that off the plate and let it hit the sauté pan until it cooked some more. I could not bring myself to eat raw looking pork:(

                    1. Personally, I'd say the meat in your first photo is undercooked and the meat in your second photo is overcooked.
                      Did you cook with the lid on the grill?

                      3 Replies
                      1. re: Bryan Pepperseed

                        You didn't happen to buy a piece of raw 'cured' pork did you?
                        That pink color looks a lot like cured pork.

                        1. re: Puffin3

                          I just noticed it was cooked over charcoal for 40 minutes. There's no way a piece of meat that apparent thickness could be as rare as that appears after 40 minutes at a normal heat. Is it possible the fire wasn't hot enough and she essentially warm-smoked it, turning it pink?

                          1. re: Ruth Lafler

                            40 minutes is too short for smoke to penetrate a big chunk like that. As somebody suggested it might have been pre-cured, though.

                      2. I eat pink pork all the time, but that looks less done than my usual -medium rare 135F

                        1 Reply
                        1. re: fldhkybnva

                          I agree. I don't like overcooked pork and we eat ours pink all the time. But that picture looks more rare than we do it. Now if it was a steak I'd be all over it.

                        2. I am not too freakish about rare meat but that is a little pink for me

                          1. I would think by tasting it you could tell if it was THAT raw, or just appears that raw. I would try that before overcooking it by putting back to cook more.

                            1. Are you sure that's pork? If it is, I don't think it's cooked enough. It looks pretty rare. If it's beef, then it's perfect.

                              1. You can't really tell by the colour it's the internal temperature and length of time it's been at that temperature that counts i.e. Microbes/Parasites are killed by high temperatures over a very short time or lower temperatures for a longer time.

                                The pink colour comes from the myoglobin and that only loses it's colour at higher temperatures, so pork cooked for a longer time at a lower temperature will be safe yet still pink.

                                Parasites like trichinosis are less of an issue these days especially for commercially raised pork products. But some pork can have viruses that transmit Hep E to humans so the pork needs to get to the temperature to kill those (especially things like mince and sausages).