Welcome to the EGGhead Forum - a great place to visit and packed with tips and EGGspert advice! You can also join the conversation and get more information and amazing kamado recipes by following Big Green Egg to Experience our World of Flavor™ at:
Want to see how the EGG is made? Click to Watch
Facebook | Twitter | Instagram | Pinterest | Youtube | Vimeo
Share your photos by tagging us and using the hashtag #BigGreenEgg.
Share your photos by tagging us and using the hashtag #BigGreenEgg.
Want to see how the EGG is made? Click to Watch
pork tenderloin -- what temp to pull it off
Options
cbs
Posts: 99
What's the latest thinking on the temp to pull the pork tenderloin off? Thanks.
Comments
-
cbs, 135° for slightly pink.
-
George,
I shoot for 140. Still pink but not squishy like rare.[p]Paul
-
this one shot up to over 160 within 45 minutes. i wasn't ready for that and ran to get the platter! it was the best ever.
-
I don't like a lot of pink in my pork loin. I pull mine at 160 like Rick's. It's done, but still moist & tender.
-
cbs,
You've gotten several suggestions here. Pull them off at 145 degrees internal, and not one degree over!! They'll be perfect.......
Categories
- All Categories
- 182.7K EggHead Forum
- 15.7K Forum List
- 459 EGGtoberfest
- 1.9K Forum Feedback
- 10.3K Off Topic
- 2.2K EGG Table Forum
- 1 Rules & Disclaimer
- 9K Cookbook
- 12 Valentines Day
- 91 Holiday Recipes
- 223 Appetizers
- 516 Baking
- 2.4K Beef
- 88 Desserts
- 163 Lamb
- 2.4K Pork
- 1.5K Poultry
- 30 Salads and Dressings
- 320 Sauces, Rubs, Marinades
- 543 Seafood
- 175 Sides
- 121 Soups, Stews, Chilis
- 35 Vegetarian
- 100 Vegetables
- 313 Health
- 293 Weight Loss Forum