legend_018
Head Chef
ok, I've heard a lot of resources lately state to take pork loin out of oven at around 140 and let it sit for a good 10/15 minutes. I have tried this before but it was too pink. I think I than took it out at 150 the next time and let it sit and it came out reallly good. I don't remember if there was any pink inside.
My dilema is my FIL will dEfinetely be disappointed if it looks (too him) like the pork loin isn't done especially if he sees any pink inside. I'm pretty sure when I took it out at 150, it wasn't pink.
Does anyone remember if you take a pork loin out at 150 and let it sit for a good 10/15 minutes that it was juicy and white but not pink enough for guests who don't believe that pork doesn't have to be EXTREMELY well done.
My dilema is my FIL will dEfinetely be disappointed if it looks (too him) like the pork loin isn't done especially if he sees any pink inside. I'm pretty sure when I took it out at 150, it wasn't pink.
Does anyone remember if you take a pork loin out at 150 and let it sit for a good 10/15 minutes that it was juicy and white but not pink enough for guests who don't believe that pork doesn't have to be EXTREMELY well done.