Can You Eat Pork Tenderloin at 135 Degrees: A Comprehensive Guide to Safe Pork Consumption

Pork is a delicious and versatile meat that can be enjoyed in a variety of dishes. However, it is important to cook pork to the proper internal temperature to ensure that it is safe to eat. The recommended internal temperature for pork is 145°F (63°C), with a three-minute rest time before carving. Cooking pork to this temperature will kill any harmful bacteria that may be present in the meat.

Can You Eat Pork Tenderloin at 135 Degrees?

No, you should not eat pork tenderloin at 135 degrees. Pork tenderloin is a cut of pork that is known for its tenderness and flavor. However, it is also a cut of pork that is prone to contamination with bacteria. Cooking pork tenderloin to an internal temperature of 135 degrees is not sufficient to kill all of the bacteria that may be present in the meat. As a result, eating pork tenderloin that has been cooked to 135 degrees increases the risk of foodborne illness.

What is the Safe Internal Temperature for Pork?

The safe internal temperature for pork is 145°F (63°C), with a three-minute rest time before carving. This temperature is high enough to kill any harmful bacteria that may be present in the meat, but it is not so high that the meat will become dry or tough.

How to Cook Pork Tenderloin to the Proper Temperature

There are a few different ways to cook pork tenderloin to the proper temperature. One way is to roast the pork tenderloin in the oven. To do this, preheat the oven to 400 degrees Fahrenheit (200 degrees Celsius). Place the pork tenderloin on a baking sheet and roast for 20-25 minutes, or until the internal temperature reaches 145 degrees Fahrenheit (63 degrees Celsius).

Another way to cook pork tenderloin is to grill it. To do this, preheat the grill to medium-high heat. Place the pork tenderloin on the grill and cook for 10-15 minutes per side, or until the internal temperature reaches 145 degrees Fahrenheit (63 degrees Celsius).

No matter which method you choose, it is important to use a meat thermometer to ensure that the pork tenderloin has reached the proper internal temperature.

What are the Risks of Eating Undercooked Pork?

Eating undercooked pork can increase the risk of foodborne illness. Foodborne illness is caused by eating food that has been contaminated with bacteria, viruses, or parasites. Symptoms of foodborne illness can include nausea, vomiting, diarrhea, and abdominal cramps. In some cases, foodborne illness can be serious and even life-threatening.

The bacteria that are most commonly associated with foodborne illness from pork are Salmonella and E. coli. Salmonella can cause salmonellosis, which is a type of food poisoning that can cause fever, diarrhea, and vomiting. E. coli can cause E. coli infection, which can cause abdominal cramps, diarrhea, and vomiting.

How to Prevent Foodborne Illness from Pork

There are a few things you can do to prevent foodborne illness from pork:

• Cook pork to the proper internal temperature of 145°F (63°C), with a three-minute rest time before carving.
• Do not eat raw or undercooked pork.
• Wash your hands thoroughly with soap and water before and after handling pork.
• Clean and sanitize all surfaces that come into contact with pork.
• Store pork in the refrigerator at a temperature of 40°F (4°C) or below.

Pork is a delicious and versatile meat, but it is important to cook it to the proper internal temperature to ensure that it is safe to eat. The safe internal temperature for pork is 145°F (63°C), with a three-minute rest time before carving. Eating undercooked pork can increase the risk of foodborne illness. By following the tips in this article, you can help prevent foodborne illness from pork.