Last Night's Pork Tenderloin

Slobberdog · November 2012

This is a tried and true easy cook with great flavor. Adapted from a recipe found in one of my wife's Southern Living cookbooks. Rub and drizzle then indirect at 350 for about 40 minutes with couple apple chunks till internal gets to 145. Either eat sliced or put on slider buns with a slice of onion and Salt Lick Chipoltle sauce.

Little Steven · November 2012

Looks Good! Love the little pork sliders. Sometimes posts slide down as things get moving pretty fast round here. Keep it up.

Steve

Austin Egghead · November 2012

Very nice and pulled at correct temp. Leftover, if any are wonderful.

NibbleMeThis · November 2012

Nicely done! Pork tenderloin works so well with so many flavor profiles, doesn't it?

newegg13 · November 2012

Strong work. Looks like you nailed the temp and tenderness. And the tenderloin sammiches tomorrow are making me jealous.

Plano_JJ · November 2012

Looks outstanding. Doing some this weekend. This is of my family's favorite meals

Griffin · November 2012

Looks like you cooked it perfectly. I just pulled two of these out last night that had gotten buried in the freezer, will cook them sometime this week.

Slobberdog · November 2012

Plano_JJ said:
Looks outstanding. Doing some this weekend. This is of my family's favorite meals

My 11 yr old daughter is a notoriously picky eater yet she insists on having a couple slices for breakfast as long as the leftovers are around.

Plano_JJ · November 2012

That awesome, my oldest is 11 as well. The one I have to watch is my brother, he will eat one by himself, LOL.

pasoegg · November 2012

made me go hunting around in the freezer for one as well.....i can taste it now...nice pics of your cook

fat-kid · November 2012

can someone tell me why not to cook this to 165? is it specific to the tenderloin?

nolaegghead · November 2012

fat-kid said:

can someone tell me why not to cook this to 165? is it specific to the tenderloin?

It's very tender meat until it gets cooked to 165. If you don't like the pink, you can cook it more, but it won't taste as good and 145 is "safe" if you're concerned about "undercooked" pork.

SmokinDAWG82 · November 2012

I cooked 2 last night (pictures will follow) took them off at 143 and let rest for 10 minutes. Forgot to recheck temp after the rest. Was getting some mashed cauliflower ready. They were a little pink but juicy and delicious!

SmokeyPitt · November 2012

Man that looks great! I am going to have to give this a try.

fat-kid said:

can someone tell me why not to cook this to 165? is it specific to the tenderloin?

Just to clarify further, at one point "they" used to say pork was safe at 160ish, so you might still read this on many web sites, recipes, or the little "cheat sheet" that comes with some thermometers :).

I think it was a couple of years ago that "they" (USDA, FDA, whoever) officially stated 145ish was safe for pork.

http://www.fsis.usda.gov/news/NR_052411_01/index.asp

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Last Night's Pork Tenderloin

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