Final answer:
Pork loin, especially if injected with marinade, should be cooked to an internal temperature of at least 145°F (63°C) followed by a rest time of 3 minutes. Using a food thermometer is essential to check the temperature, and proper food handling is necessary to prevent contamination.
Step-by-step explanation:
At what minimum temperature you should cook Pork Loin injected with marinade? This is an important question for ensuring the safety and quality of your food. When cooking pork loin, especially one that has been injected with a marinade, it is crucial to reach an internal temperature that is high enough to kill any potential bacteria. According to food safety guidelines, pork should be cooked to an internal temperature of 145°F (63°C) followed by a rest time of 3 minutes. This applies to all forms of pork, including roasts, steaks, chops, and even for reheating fully cooked ham.
It's essential to use a food thermometer to accurately determine the internal temperature of the pork loin. This precaution is even more critical when the meat is injected with marinade since the injection process can introduce bacteria deeper into the meat. Always ensure that the thermometer probe reaches the center of the meat, away from the bone, fat, or gristle.
In addition to reaching the correct temperature, proper handling of the meat is necessary to prevent foodborne illnesses. This means keeping the pork refrigerated or frozen until you are ready to cook it, thawing it safely if necessary, and avoiding cross-contamination with other foods; all utensils and surfaces should be cleaned thoroughly before and after they contact raw pork.