New USDA Guidelines for Cooking Pork

For juicy, tender and flavorful pork, it might be time to toss out Grandma's advice. According to the new U.S. Department of Agriculture (USDA) guidelines, pork chops, roasts and tenderloins can be safely cooked to medium rare at a final internal cooked temperature of 145 degrees Fahrenheit as measured by a food thermometer, followed by a three-minute rest time.

The new cooking temperature will produce pork that's succulent and tender—not an over-cooked hockey puck -- and will likely yield a finished product that is pinker in color than most of you are accustomed to.

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