How Pink Can Pork Tenderloin Be and Still Be Safe to Eat?

Pork tenderloin is a quick-cooking tender cut that can sometimes appear pink even when cooked to a safe internal temperature. The pink color does not necessarily indicate undercooked pork. Here’s a look at how pink pork tenderloin can safely be.

Is Pink Pork Tenderloin Safe?

The USDA states that pork is safe to eat at 145°F. At this temperature, pork tenderloin may retain a hint of pink, especially in the center. This pink color is normal for pork cooked to 145°F and does not mean it is undercooked or unsafe to eat.

As long as the internal temperature throughout the tenderloin has reached at least 145°F as measured by a food thermometer, it is properly cooked and safe even if still slightly pink.

Why Does Safe Pork Stay Pink?

There are a few reasons properly cooked pork tenderloin can remain pink:

Cooking method – Fast, high-heat cooking like grilling or broiling will sear the outside while the inside cooks more gently, remaining pinker.
Brining – Salt solutions can help retain moisture and color.
Smoke – Compounds in wood smoke can react with pigments in the meat, causing pinkness.
Spices and marinades – Ingredients like paprika, curing salt, or vinegar can tint the pork pink.

So pink pork does not necessarily mean undercooked pork. Use a thermometer, not color, to assess doneness and safety.

How Pink Is Too Pink in Pork Tenderloin?

While a tinge of pink when the internal temperature hits 145°F is normal, there is a point where pinkness indicates undercooking.

Signs pork tenderloin is undercooked:

Internal temperature under 145°F
Deep rose color throughout
Translucent appearance
Raw, glossy texture
Release of excess blood when cut

These signs mean the pork needs more time to cook through fully to a safe internal temperature.

Tips for Safely Cooking Pork Tenderloin

Begin with thawed tenderloin to ensure even cooking.
Use a digital instant-read thermometer.
Insert thermometer into thickest part, away from bone.
Cook to 145°F minimum internal temperature.
Allow to rest 5 minutes before slicing to allow heat to distribute.
Double check temperature again before serving.

How to Tell if Leftover Pork is Safe

When reheating leftover pork tenderloin:

Check internal temperature – should reach 165°F.
Look for dull, dry, firm texture without redness.
If microwaving, rotate and allow standing time to allow heat to equalize.
Do not eat if you detect any sour, off odors. When in doubt, throw it out.

Following proper storage, preparation and temperature guidelines will ensure your fresh and leftover pork tenderloin is safely cooked, even if it retains a hint of pink.

Thanks to lowered recommended cooking temperatures, today’s pork tenderloin can be juicy and tender while still safe. The USDA states pork is safe at 145°F, at which point some pinkness is expected and normal. Rely on a thermometer rather than visual cues to determine doneness. While a tinge of pink is not concerning, deep pinkness or redness indicates underdone pork that requires additional cooking. Properly handled and cooked pork tenderloin with a hint of pink can be enjoyed safely.

PINK PORK Experiment – Is Pink Pork GOOD!?

FAQ

Is it okay to eat pork that is a little pink?

That color doesn’t indicate anything nefarious—at 145°F, your pork is at a “medium rare” temperature. You would expect to see some pink in a medium-rare steak, so don’t be surprised to find it in your pork chops! If the pink color freaks you out, you can continue cooking it until it reaches 155°F.

Should pork tenderloin be 145 or 160?

Keep in mind that most fresh pork products are leaner than other types of meat you might be familiar with. Because of this, the USDA suggests cooking it to an internal temperature of 145 degrees Fahrenheit. This is the same temperature for every variation of pork you might choose from pork tenderloin to shoulder.

Is it safe to eat pork at 145?

Cooking Temperature of Pork The safe internal pork cooking temperature for fresh cuts is 145° F. To check doneness properly, use a digital cooking thermometer. Fresh cut muscle meats such as pork chops, pork roasts, pork loin, and tenderloin should measure 145° F, ensuring the maximum amount of flavor.

Can you eat pork tenderloin medium rare?

And some cuts, especially the tenderloin, are even better cooked as low as medium-rare.

What color should pork tenderloin be?

When buying pork tenderloin, look for meat that has a glossy pink exterior. There should be no discoloration or graying areas whatsoever. The tenderloin will usually be dark pink, but a lighter color is also acceptable. Before cooking the pork, pat the meat dry with paper towels.

Can you cook a Pink Pork Tenderloin?

If the sight of pink pork tenderloin puts you off, it’s fine to cook the meat a bit longer. However, be sure to remove it from the heat as soon as the temperature reaches 150 degrees. If you leave it on any longer, the meat will be overcooked and dry (see How to Tell When Pork is Done, below). What Does the Pink Color Mean?

Why is my pork tenderloin pink?

In fact, when pork is cooked to the recommended internal temperature of 145 degrees Fahrenheit, it’s normal to see pink in the center. In fact, even when the pork is well done, it might still retain a hint of pink. The pork tenderloin is a long, cylindrical cut of meat that’s taken from the central spine region of the hog.

What does a pink center on a pork tenderloin mean?

A shiny red center means rare, a pink center indicates medium doneness, and when the meat is light brown it’s considered well done. This test doesn’t apply to pork for several reasons. First of all, if the pork has a high pH factor, the meat might remain pink even after it’s been cooked to a high temperature.