tag:blogger.com,1999:blog-821083367487744204.post1833232410829742346..comments2023-12-22T08:18:19.701-06:00Comments on The Baker's Mann: Pork Tenderloin with Two Honey-Based MarinadesThe Baker's Mannhttp://www.blogger.com/profile/01573432079355348153noreply@blogger.comBlogger2125tag:blogger.com,1999:blog-821083367487744204.post-59579052612879105372013-03-12T21:56:03.433-05:002013-03-12T21:56:03.433-05:00I am VERY hyper about properly cooking meat and us...I am VERY hyper about properly cooking meat and use my meat thermometer often. You make a good point and I have updated the recipe to separate marinade into 2 parts - some for basting and which has not been in direct contact with the raw pork - and some for marinating (and which should be discarded after marinating). Thanks for the feedback!The Baker's Mannhttps://www.blogger.com/profile/01573432079355348153noreply@blogger.comtag:blogger.com,1999:blog-821083367487744204.post-73841292968125198452013-03-10T10:56:33.586-05:002013-03-10T10:56:33.586-05:00Pork is the most dangerous meat for salmonella con...Pork is the most dangerous meat for salmonella contamination. I wouldn't baste the cooking meat "until done" with the bloody marinade!Anonymousnoreply@blogger.com