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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.