Is pork still a little pink when it is done?

Answer 1

Only medium well pork. Here's a chart for you:
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VERY WELL - Scalding hot. Blackened outside, with dark brown insides.

MEDIUM WELL - Very hot. Browned outsides, soft brown insides.

WELL - Very warm. Soft brown outsides, light pinkish insides.

MEDIUM RARE - Warm. Light pink outsides, pinkish insides.

RARE - Slightly cold. Pinkish outsides, light red insides.

VERY RARE - Cold. Light red outsides, Deep red insides.
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Keep in mind that everything below "well" poses a healty risk, and any restraunt should have customers sign a release form before hand.

Answer 2

everyone thinks you have to cook pork to death. if you really want to be safe cook till 160 degrees. food thermometers are about 2 bucks. lightly pink pork will turn white when exposed to air for a short time always make sure pork is done along the bone and you'll be fine.

Answer 3

Pork should been cooked till white in middle. Under cooked pork will make you sick!

Answer 4

Pork is actually never 'done.' You actually have to cook pork to 520 degrees to completely cook it. Pigs have no glands from which to extract sweat, which is why pork is so salty when you eat it.

Pretty nasty, huh? I never eat pork.

Answer 5

No, pork should be white all the way through. That's why its billed as "the other white meat"

Answer 6

No, all white meat ie: chicken and pork must be white when cooked. You risk serious harm if it is not cooked properly.

Answer 7

sometimes...usually when it's baked where it sat in it's own juice it stays pink. As long as the juice is clear it should be safe to eat, if the juice is still pink it's not ready.

Answer 8

yes, just a little tho. make sure the white is white, but the pink is just more tender than the outside......it is the inside that's pink, right? you should be fine.

Answer 9

Never, never, never. Juices must run clear, no red meat no pink.'

Answer 10

most of the time it is, but not all the time