So, next time you’re sweating over a pork tenderloin, remember: 145°F is your friend. It is the line between a triumph and a tragedy. You are not your grandmother, and the 1950s food safety scares are over.
Pull it at 145, let it rest, and then slice into the most beautiful, slightly pink, incredibly moist pork you’ve ever made. Your guests will nod in approval, and you can finally stop apologizing for the “other white meat.”
And if someone at your table says, “Is that pink?!” just smile, take a bite, and say, “That, my friend, is flavor. You’re welcome.”
