I'm wondering if the following would be safe to do (food safety wise)...
I have a recipe that calls to brown a pork tenderloin in a skillet on all sides and then remove from heat. Then, in that skillet, to saute some apples. Next, the browned pork is returned to the skillet and placed in a 425 oven for 12 minutes (or until done).
My question: after step 1 (browning the pork), can I return that pork to the dish that had the raw pork on it that (that I used to season it on before cooking)? I assume it would be okay since it is going back into the oven to finish cooking and any surface bacteria would be killed. Of course, once the cooking process is complete, I would move the pork to a clean dish and the old, raw pork dish, would go to the dishwasher.
Any thoughts? It seems like a hassle to use two dishes just during the seasoning/browning phase, but obviously safety is number one.
I have a recipe that calls to brown a pork tenderloin in a skillet on all sides and then remove from heat. Then, in that skillet, to saute some apples. Next, the browned pork is returned to the skillet and placed in a 425 oven for 12 minutes (or until done).
My question: after step 1 (browning the pork), can I return that pork to the dish that had the raw pork on it that (that I used to season it on before cooking)? I assume it would be okay since it is going back into the oven to finish cooking and any surface bacteria would be killed. Of course, once the cooking process is complete, I would move the pork to a clean dish and the old, raw pork dish, would go to the dishwasher.
Any thoughts? It seems like a hassle to use two dishes just during the seasoning/browning phase, but obviously safety is number one.