I read several posts concerning tenderloins this morning before putting mine on the egg and noticed varying levels of doneness in terms of temp. Some posts were as low as 145 while some were as high as 165, I took mine off at 150 after searing the outside at 650 degrees and then cooking the rest of the way at 375 with apple chips for smoke. I just cut loin and I am a little concerned about how well it is cooked (I did eat several pieces from the center, it was tender and juicy). I don't want my wife to freak out and think it is undercooked. Comments would be appreciated.