[SAJ]

These nanny-state 'guidelines' for cooking have ruined more good food than a tornado wiping out a power plant.

We're making pork tenderloin (among other things) for the S.B. today, and I guarantee you on my life that if you cook it until internal temp reaches 160, you'll have hard, dry, and damned nearly inedible ''food'' to show for it.

USDA be damned, I'll take the p.t. off heat at 135-140 (pan sear first, to hold the juices, then 18 minutes in a 400 degree oven, as always, nicely pink, just starting to turn white), let it rest 4-5 minutes, then slice it and sauce it.

Jerks.

[TornadoAlley3]

It Gets Worse
http://www.nbcphiladelphia.com/health/diet_fitness/The-Five-Worst-Super-Bowl-Party-Foods.html

we are having pork tenderloin also, and 2 Bacon Explosions.