Slow toasted pork tenderloin, instant potatoes, corn and pepper sauce. All store bought, cook and serve. The pork was roasted in foil for 90 minutes at 275f and then opened up and broiled until crispy.
It’s expensive but it’s also bland, minimal dishes, minimal thought.
But two good things came out of it.
- first time I have had whole tissue meat in a bit. Much needed after weeks of cheap.
- my wife has said that she is all in favor slow roasted pork thinly sliced on sandwichs. Which is awesome because pork tenderloin is about 30% the cost of decent lunch meat but without the Boarshead listeria risk.
Cost per person $4.15
At 145 you need to hold the temperature for about three minutes for the same instant pasteurization at 165.
Ground at 145 is fine if you don’t have a compromised immune system.
I always let my meat rest before I ingest it.