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Pork Tenderloin Temp

Unknown
Unknown
edited November -1 in EggHead Forum
I am getting ready to cook a pork tenderloin and see that a lot of people on here say to pull it when the internal is at 140 - 145. Yet the USDA says pull at a minimum of 160 degrees. What temperature do I use to make sure I get a good tenderloin?
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Comments

  • egret
    egret Posts: 4,170
    Duffman,
    Go with the flow here! 145 degrees will give you a perfect cook.
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  • Fidel
    Fidel Posts: 10,172
    Duffman,[p]145 will be perfect. I pull at 142 or so and let it rise another 3-5* after it is pulled.[p]160 will risk drying it.
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  • eggfoot
    eggfoot Posts: 138
    Tenderloin is my all time fav on the egg I think and I always tell people that if you are cooking for yourself that 145 is perfect temp to pull it. However if you are cooking for other people then I always cook it up to 160 but I cook it in a tinfoil canoe (not sealed) so I can retain the juice and pour it back onto the meat after i cut it up. Both ways come out real good.
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