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From: "Carol" <cshenk@virginia-beach.com>
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Subject: Re: Redefining eternity
Date: Tue, 10 Dec 2024 23:06:53 -0000 (UTC)
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Dave Smith wrote:

> On 2024-12-09 11:08 p.m., Jill McQuown wrote:
> > On 12/9/2024 4:48 AM, Cindy Hamilton wrote:
> 
> > > Lean cuts of pork (loin, tenderloin) are good when they're not
> > > overcooked -- still showing a hint of pink in the middle.  The
> > > flavor is delicate, almost like that of veal.
> > > 
> > I seem to recall Michael won't eat meat with even a hint of pink it
> > it.
> > 
> 
> That's a shame. Some meats need to be thoroughly cooked. Some are a
> better when a little pink side, and some are far better rare or
> medium rare.  I prefer beef and lamb to be medium rare. IMO a steak
> cooked past medium is a waste of good meat.

Pork loin can be done to medium (just a thin line of pink) but it's a
bit tough then.

Why they cook different?

"Differences between pork loin and pork chops:
Source: Pork loin comes from the loin muscle along the pig’s back,
while pork chops are cross-sections of the rib or loin sections1.
Size and Tenderness: Pork loin is longer, leaner, and more tender,
while pork chops are smaller and less tender21.
Fat Content: Pork loin is lean, while pork chops have more fat3.
Cooking: Pork loin is versatile and can be used in various dishes,
while pork chops are typically pan-fried or grilled1.

This link goes into cooking techniques appropriate for both."