i have a 1 lb piece of pork tenderloin. i am going to pan sear the outside, then wrap it in maple cured bacon and bake it.
i read on the package that i should do it at 20 mins per Lb, and let internal temp get to 155, but when i look at my meat thermometer, it says that the done temp of pork is 175.
which is correct?? i have heard that you can get very sick from undercooked pork, and i dont want that to happen, but i dont want to eat dry - tough pork either.
help!!
i read on the package that i should do it at 20 mins per Lb, and let internal temp get to 155, but when i look at my meat thermometer, it says that the done temp of pork is 175.
which is correct?? i have heard that you can get very sick from undercooked pork, and i dont want that to happen, but i dont want to eat dry - tough pork either.
help!!