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Pork tenderloin

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Powak
Powak Posts: 1,391
in EggHead Forum
Grilled up a pork tenderloin tonight, raised direct 140° in the thickest part which jumped up into the 150s. Somewhat pink center's fine right?
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  • jtcBoynton
    jtcBoynton Posts: 2,814
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    The official USDA safety guidelines are: 145 °F (62.8 °C) and allow to rest for at least 3 minutes.  Pink is fine.
    Southeast Florida - LBGE
    In cooking, often we implement steps for which we have no explanations other than ‘that’s what everybody else does’ or ‘that’s what I have been told.’  Dare to think for yourself.
     
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  • Wanasmoke
    Wanasmoke Posts: 388
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    Preferred actually!  Looks great- one of my favorite things to egg
    LBGE in Elm Grove, WI
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  • Biggreenpharmacist
    Biggreenpharmacist Posts: 4,341
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    Perfect. 

    Little Rock, AR

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  • pgprescott
    pgprescott Posts: 14,544
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    Perfectly fine. Looks great, nice job!
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  • jaydub58
    jaydub58 Posts: 2,167
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    Serious drooler!
    John in the Willamette Valley of Oregon
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  • Darby_Crenshaw
    Darby_Crenshaw Posts: 2,657
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    jtcBoynton said:
    The official USDA safety guidelines are: 145 °F (62.8 °C) and allow to rest for at least 3 minutes.  Pink is fine.
    And that's because they build in five degrees error. 

    140 is the 'safe' number if you properly monitor temps and have a calibrated thermometer 
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  • SGH
    SGH Posts: 28,791
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    Powak said:
    Somewhat pink center's fine right?
    It sure is. I'm living proof my friend. I pull tenderloins at 135 internal and large loins at 132-135. The only exception to this for me is when I stuff them.  

    Location- Just "this side" of Biloxi, Ms.

    Status- Standing by.

    The greatest barrier against all wisdom, the stronghold against knowledge itself, is the single thought, in ones mind, that they already have it all figured out. 

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  • bgebrent
    bgebrent Posts: 19,636
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    SGH said:
    Powak said:
    Somewhat pink center's fine right?
    It sure is. I'm living proof my friend. I pull tenderloins at 135 internal and large loins at 132-135. The only exception to this for me is when I stuff them.  
    This issue is so annoying and ridiculous!  Pink meat not only tastes good, it's also safe.  @SGH being living proof, tougher time being sure there brother  ;)
    Sandy Springs & Dawsonville Ga
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  • YukonRon
    YukonRon Posts: 16,989
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    It is my opinion, that pork tenderloin is one of the most under appreciated cuts of meat. It is a family favorite, slow roasted, and smoked.
    Your cook was absolutely incredible, the temps were fine. The advise from the chefs in here, is spot on. I have learned so much from them.
    "Knowledge is Good" - Emil Faber

    XL and MM
    Louisville, Kentucky
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  • BikerBob
    BikerBob Posts: 284
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    Last loin I cooked had to go in the microwave because it was pink. My pink part was tasty, juicy and tender. For complainers about pink, I think I have a worn out pair of boots to cook.
    Cooking on the coast
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  • JohnnyTarheel
    JohnnyTarheel Posts: 6,541
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    That tenderloin is spot on. Perfect temperature there my friend!!
    Charlotte, NC - Large BGE 2014, Maverick ET 733, Thermopen, Nest, Platesetter, Woo2 and Extender w/Grid, Kick Ash Basket, Pizza Stone, SS Smokeware Cap, Blackstone 36"
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