Pork producers and marketing boards have been encouraging people to eat
their pork rarer for quite some time. It has been several decades since
there has been trichinosis (sp?) found in North American pork. Combined
with the ever decreasing amount of fat found in pork, rarer cooking is
almost a must to have anything that is close to edible.


"Goomba" > wrote in message
...
> 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?
>
>