Pork Tenderloin w/No Pink

LFGEnergy · October 2010

I always go 136F internal on my tenderloins, which leaves some pink and juices running. However, tonight's eaters are not complimentary of pink pork. Need to get to no pink, without drying. pull at 142F internal? What a shame to cook these beauties to anything north of 140F!!!!!!

Thanks!

Little Steven · October 2010

Dave,

When it gets almost to your temps, cut in half and remove your half. Burn the other half and throw yours back on to warm.

Steve

Richard Fl · October 2010

140-145F internal. It will creep up 3-5 degrees. I hate to overcook also.

LFGEnergy · October 2010

That is a freaking great idea

!!!! I know that 138 to145 is usually just a few minutes direct at 400F or so, so eat time is the same.

Thanks for input!!!!

LFGEnergy · October 2010

Will check at 143 and see if ready to pull.

Thanks for input!

pci · October 2010

I pull 140-145 but my wife likes no pink. Tonight I do a Iowa chop to 155 bring this in for dinner & she says why is it pink :( :( :( can't win but I got the whole chop

LFGEnergy · October 2010

What is an Iowa chop? Have not heard that term.

pci · October 2010

A chop cut 1 1/4 in. thick here in Iowa we call them Iowa chops.

Deggman · October 2010

Now that is a chop! That is the only kinda chop I will buy. And here in Ca you always have to have the butcher cut it for you. MMMM I want pig!

Humphrey Chimpden Earwicker · October 2010

cook yours, slice it, and microwave theirs to finish.

or dim the lights and light a candle. and that's no joke.

why serve good red wine with an ice cube just because they like it with an ice cube?

...pearls before swine. actually, swine before swine in this case. :laugh:

Hoss · October 2010

I've learned to buy whole pork loins and cut them myself.Best move I ever made!

Pork Tenderloin w/No Pink

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