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Pork Tenderloin.
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Comments
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toomsdpt,
Depending on the size, that is potentially too long.[p]Pork tenderloin is a great cook because it's so darn easy and quick. But watch the temperature close. I'd pull it at 145 (or 150 at the highest) and let it sit a few minutes. It will be outstanding. But if it gets much higher than that, it will dry out real quick.
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toomsdpt,
An hour at 400 sounds way too long. I'd guess around 30 minutes at that temp. I've also done them in 20 minutes at around 550. I always cook pork tenderloins by temp and shoot for about 145-150. This gives you a medium rare result which is much tastier than the well done pork Mom used to serve.
Good luck!
Paul
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Essex County,
maybe we had the same mom.
we'd have them porkchops that curled up and formed their own bowl
ed egli avea del cul fatto trombetta -Dante -
toomsdpt,
I normally shoot for 350 and depending on size of the loin, anywhere from 30 to 45 minutes. I would also pull at 145-150 internal (in thickest part)then let it stand fro 5-10 minutes before slicing. Juice should be clear if its done.
HTH
wrobs
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stike,[p]Ours weren't 'edible' until every last drop of moisture was gone from the chops. If they were like shoe leather, curled at the edges and blackened at the edge, then and only then, were they considered 'done' and 'safe' to eat. I still cringe at the thought.
XLBGE & LBGENorth Richland Hills, TX -
EggRacer,
what's nice is you could pour applesauce into the curled form and it wouldn't run out.[p]like a gravy volcano in mashed potatoes
ed egli avea del cul fatto trombetta -Dante -
always had great success on the gaser I had. Just a bit nervous about the egg.[p]you guys add wood chips/chunks?
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EggRacer,
How true! My mother always told us that pork had tiny worms in it, so you had to cook it really done to kill them, and make it safe to eat!
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My mother in law still has to have everything cooked till it curls up and barks!!! I have almost stopped cooking for her when they come over because it is down right depressing to do it her way on the egg. I will even go as far as showing her the actual therm temp to try to make her happy but luck yet!
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toomsdpt,
I use wood chips. Maybe apple or oak for a tenderloin.
Paul
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