Cook's Note: No More Overcooked Pork: The Best Cook's Note: No More Overcooked Pork Recipe from Cook'n

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	Cook's Note: No More Overcooked Pork

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In the past, conventional wisdom was to cook pork extra long in order to kill dangerous trichina contamination that might be in the meat. Good news: trichina has not been a problem in the United States for decades. Cooking pork to an internal temperature of 160° F. is high enough for safety yet low enough that the meat remains moist.

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