Goomba wrote:
>
> A color picture in an airline magazine last month featured a high-falutin
> pork dish at a fancy restaurant. Resting atop a pile of fennel, couscous and
> porcini mushrooms were 3 pork tenderloin slices cooked to a frightening
> shade of pink. Am I too old to have noticed when the USDA recommendation for
> cooking pork slipped to medium?


You may be right about it being undercooked, but I have
a few marinades that leave pork and chicken pink when
they are fully cooked.

gloria p