April 27, 2011 Leave a comment
Slice & serve. To bring back the flavor of the marinade drizzle some of the greek dressing & a little lemon.
Notice the blush and pink color of the pork. The tendency to cook pork until it is gray & dry comes from the fear of Trichinosis which is associated with eating undercooked pork. Fortunately, modern food production practices have vastly improved the safety and wholesomeness of todays pork. The Trichinosis organism is destroyed at 137 degrees which is well below the recommended internal cooking temp.