Pork Loin Doneness

Pork loin sits in an awkward sweet spot: lean enough to dry out in seconds, but lean enough that home cooks distrust it pink and overcook by reflex. Modern food safety guidance accepts pork cooked to 63°C (with a three-minute rest), which leaves the meat slightly blush and properly juicy — trichinosis, the historical reason for incinerating pork, has been functionally eliminated in commercial production. Cook from room temperature in a hot pan, sear all sides for colour, then finish in a moderate oven until a probe in the centre reads 60°C. Carryover heat will take it the rest of the way during the rest.