Quote:
Originally Posted by activeStick
Made pork for the first time recently. It was surprisingly tender even though the meat in the picture doesn't look pink. Next time I'll cook it at a lower temperature.
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In my experience with pork I like it better medium, around the 140 degree mark. I tried it at 136 but the texture just isn't right. When it's no longer pink but still super juicy it's perfect. Also, avoid fatty cuts of pork with marbling like loin chops, the fat just doesn't render at such low temperatures, tenderloin is really good. I'd suggest cooling it off before searing though, especially with thinner cuts like chops or they will overcook by the time you get a crust on them.