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Originally Posted by sugarmamma  That is my all time favorite pork loin preparation 
I like mine still pink in the middle but I know that past pork recommendations that pork not be eaten pink is hard to overcome by some. An internal temp of 145-150 is perfectly safe. With this method, even if you cook the pork until white, it is still juicy and not dried out  |
I cooked mine until it was white throughout and it was OMG juicy and delicious!! It was a hit with the entire family. We were all digging the crunchy mustard off the bottom of the pan
