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Not About Food 65

My family situation/pink pork

zackly | Dec 16, 201406:18 AM

I had a situation come up last weekend @ a holiday dinner. I was a guest @ a family member’s home in another state. Because I’m a retired chef and there are no other remotely serious cooks in the family I generally do the bulk of the cooking, which is fine with me. We were going to be 16 for Saturday night dinner. I offered to bring a prime rib but the hostess declined my offer wanting to roast pork tenderloin, one of her specialties (bottled Italian marinade then rolled in Italian breadcrumbs), not bad actually. I made sides, asparagus hollandaise and potatoes au gratin. The hostess is not confident of her cooking skills so I usually “watch her back” answering her questions and making suggestions tactfully, which is appreciated. The “trouble” started when she asked me if I thought the pork was done. I felt them and they were just beginning to firm up. I suggested ten more minutes. When she pulled them out of the oven she cut into one of them which revealed a nice, juicy, pinkish red center that, if you factor in carry over cooking, they’d be a perfect medium (pink) by the time they were served. She said not done yet and put them back in the oven for twenty more minutes until they were well done. I explained to her that pork is now generally served pink in most good restaurants and how the UDSA now recommends 145 F. is a safe serving temperature. I then suggested taking two of the four out early so guests would have the choice of pork cooked less than well done. This suggestion fell on deaf ears. At this point I got pissed. Why solicit my (professional) advice then not heed it? I thought it wrong to arbitrarily decide that everyone be forced to eat pork her way? I walked away to calm down and collect myself. I returned to the kitchen in a few minutes and finished my responsibilities . Do you think I had a right to be upset? My wife thinks I overreacted.

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