I'm OK w/hog house pork being cooked to the lower temp, though I am not a fan of pork tenderloins - they require marinating for flavor - just isn't there in the meat for me.
When we get feral hogs - that that isn't ground for sausage is cooked until falling apart - not worth the risk of trichinosis or Taenia solium infections. Tastes better to me but it is all what one's palate is accustomed to, I suppose.
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