Why was my pork so pink?
March 24, 2008 11:45 AM Subscribe
Why did my pork roast turn pink?
posted by otherwordlyglow to food & drink (11 answers total)
Friday night I roasted a 2.5 lb boneless pork blade loin roast. I used a Cook's Illustrated recipe that calls for you to first sear the loin on the stovetop for about 10 minutes to brown the exterior and then to roast at 300 degrees for about 45-50 minutes or until 135 degrees. It was in the oven for about 70 minutes before my meat thermometer registered over 135 degrees (checked at several locations) and then I took it out and let it rest for about 20 minutes, covered in foil, still on the roasting rack but over a carving board.
The recipe suggests that the roast will continue to rise in temp while it's resting by about 10-15 degrees. (I never checked the temp again though and by the time we sat down to eat it, the roast was somewhat cooler.)
In the intervening 20 minutes or resting, the roast dripped a couple teaspoons of bright red juice and then when I carved it, the end pieces were noticeably pink. Not something you'd normally want to see in a pork roast. However, the middle pieces of the roast were much less pink. In fact, they looked pretty normal.
As far as I know, both the oven and my meat thermometer work fine and the roast was in there much longer than suggested. Why would only the (thinner) ends be pink while the (thicker) mid section was white? We actually ate some of the pink pieces and had no ill effects so I think it was fine, it just looked weird. However, I'm curious as to what was going on. I've heard that a lot of pork from the grocery store (I got this meat at Safeway) is injected with liquid to make it juicier, could that have played a part?