ideal temp for Pork Tenderloin

Tennisbum · July 2010

having a party this weekend and will cook a few pork tenderloins. I have no trouble with a bit of pink in the middle but not sure about the guests. What would you suggest as ideal pull off temp?
Thanks for your help
gp

BENTE · July 2010

i like 145 my self

but if you have a few that do not eat pink pork i would cook a couple to 160ish

Pepper Monkey BBQ · July 2010

Ours is usually 145 to 150 AFTER resting ... pull it around 142 ish and give it a fair amount of resting time.

Joel

AZRP · July 2010

I agree with Terry, but let it rest under some foil for 10-15 minutes before you slice it. It will be the most tender pork they ever ate. -RP

Tennisbum · July 2010

Thanks guys. I went to the feedback forum, where I probably should have started, and 145 seems to be the temp of choice. But as suggested I will leave two on till 160 just for good measure.
Thanks
gp

Richard Fl · July 2010

IMHO anything for tenderloin or regular loins over 145F is starting to dry out the meat. I pull 140-145F and rest 10-15 minutes. It will gain 2-5 degrees depending on size of meat. Also If you reheat the next day the dried out meat will be VERY dry and not tender. JMTCW.

Tennisbum · July 2010

Richard,
do you rest tented or open, my guess is tented.
gp

Carolina Q · July 2010

I just finished a pork tenderloin (s&p plus herbes de provence, 400° raised direct). Meant to pull at 145° or so, but as is almost guaranteed with me, I overshot. Got all the way to 165°!! I only rested it for a few minutes (tented). Very tasty, juicy and tender. Still some pink in the middle, but not much.

Richard may have a point about it drying out when you reheat leftovers, but this was a partial tenderloin, just enough for one - there WERE no leftovers!! Good stuff!!! :lol:

Hoss · July 2010

135-140 MAX!!!

Frank from Houma · July 2010

Doing a couple this weekend using coffee rub Richard sent me a while back - I'm pulling at 135 and tenting for 15 minutes.

ozegg · July 2010

Agree with hoss pull around 135-140 and let rest. Although in Australia we do not have any cases of trichinosis in pork.

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ideal temp for Pork Tenderloin

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