Question About Cooking Pork Loins
I’m preparing pork for the first time and noticed it’s pink in the middle. I’m concerned that it might be undercooked. What’s the best way to check if it’s done? I cooked a 500g piece at 405°F for 12 minutes, then at 375°F for another 15 minutes.
Additionally, I left the cooked pork out for about 3 hours before putting it in the fridge. I’ve since learned that leaving it out for that long isn’t recommended, so I’m anxious about that too. Any advice?
It’s great that you’re trying your hand at cooking pork! When it comes to pork loins, the USDA recommends that pork should be cooked to an internal temperature of at least 145°F (63°C) and then rested for a few minutes. If your pork loin is pink in the middle but has reached that temperature, it’s safe to eat. A food thermometer is the best way to ensure it’s done correctly.
Regarding how you cooked it, 12 minutes at 405°F and 15 minutes at 375°F may not be sufficient to reach that internal temperature, depending on the thickness of the loin. If you haven’t used a thermometer, it’s hard to say for sure, so I’d recommend checking the middle with one next time.
As for letting it sit out for three hours before refrigerating, it’s generally advised to refrigerate cooked meat within two hours to prevent bacterial growth. If it’s been three hours, it’s best to err on the side of caution and discard it to avoid any potential food safety issues.
For your next attempt, using a thermometer will give you confidence about doneness, and be mindful of the time left at room temperature. Happy cooking!
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