Pork Milanese with Mashed Sweet Potato
Is Your Pork Done? If you cook pork so every speck of pink is gone, you are likely overcooking--making it dry. Pork that is cooked to an internal temperature of 145°F and allowed to rest for 3 minutes is safe to eat even if it's still a little pink in the middle. Cured pork (e.g., cured ham and smoked pork chops) is pink both before and after cooking.
3 starch, 3 1/2 lean meat, 2 1/2 fat