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Pork Tenderloin

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rowmsu
rowmsu Posts: 58
in EggHead Forum
I found these pork tenderloins at the grocery at a great deal. Issue I am having is they are turning out a little dry. I am guessing it is due to over cooking as i take then to 160 before taking off. The wife does not like pink in her pork. 

I am guessing the suggestions will be to remove at 145. But I thought i would throw it out to the community. 

Look Great, Taste Okay

 


Washington, DC  

1- LBGE
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Comments

  • Brisket_Fanatic
    Brisket_Fanatic Posts: 2,884
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    You are correct, by cooking to 160 you will get an additional 5-10 degrees (depending on how hot you are cooking) of carryover so that is why it is drying out. I will pull pork tenderloin at 140 to 145 and then rest uncovered on a rack for 10 minutes or so. Give it a go and see what you think.

    NW IA

    2 LBGE, 1 SBGE, 22.5 WSM, 1 Smokey Joe

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  • Teefus
    Teefus Posts: 1,208
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    Take them off earlier and let them rest to finish cooking. Try brining them first too. I brine all my lean pork with a kosher salt and dark brown sugar solution. A couple hours makes a difference. About four hours is best for my taste buds. The meat remains very juicy.
    Michiana, South of the border.
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  • GrillSgt
    GrillSgt Posts: 2,507
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    Brine or inject. Take yours off at 140ish. 
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  • abpgwolf
    abpgwolf Posts: 559
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    This is a cool recipe, and the result couldn't be more tender & juicy.  
    http://www.nakedwhiz.com/bartoweltenderloin/bartoweltenderloin.htm 

    Lititz, PA – XL BGE

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  • SmokingPiney
    SmokingPiney Posts: 2,282
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    Seasonings, rub, brine, or marinade of your choice; direct, raised direct, or indirect......as long as you pull 140-145. 

    It won't be dry.  :)
    South Jersey Pine Barrens. XL BGE , Assassin 24, Weber Kettle, CharBroil gasser, AMNPS 
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  • lousubcap
    lousubcap Posts: 32,536
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    I'm in the no more than 140*F camp here.  SWMBO knows that that temp won't kill me so she has relented, much to her dismay ;)
    Louisville; Rolling smoke in the neighbourhood. # 38 for the win.  Life is too short for light/lite beer!  Seems I'm livin in a transitional period.
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  • 20stone
    20stone Posts: 1,961
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    +1 on 140ish

    For fancy pork (a pig whose name you knew), I go lower.
    (now only 16 stone)

    Joule SV
    GE induction stove
    Gasser by the community pool (currently unavailable)
    Scale (which one of my friends refuses to use)
    Friends with BGEs and myriad other fired devices (currently unavail IRL)
    Occasional access to a KBQ and Webber Kettle
    Charcuterie and sourdough enthusiast
    Prosciuttos in an undisclosed location

    Austin, TX
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  • td66snrf
    td66snrf Posts: 1,824
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    I'm in the 135 camp. It will get to 140 while it rests. 160 is way too hot. 

    XLBGE, LBGE, MBGE, SMALL, MINI, 2 Kubs, Fire Magic Gasser
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  • GrillSgt
    GrillSgt Posts: 2,507
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    td66snrf said:
    I'm in the 135 camp. It will get to 140 while it rests. 160 is way too hot. 

    Not for the wife. She doesn’t like pink. I know it’s Friday but control yourselves. That why he should take one off well b4 the other. 
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  • pgprescott
    pgprescott Posts: 14,544
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    GrillSgt said:
    td66snrf said:
    I'm in the 135 camp. It will get to 140 while it rests. 160 is way too hot. 

    Not for the wife. She doesn’t like pink. I know it’s Friday but control yourselves. That why he should take one off well b4 the other. 
    Put hers in the microwave. If you’re gonna ruin it, why take so much time doing so? JKOC. The end pieces are routinely 10 degrees above the center as they are tapered and thinner. 
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  • Focker
    Focker Posts: 8,364
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    Educate her.
    Good luck.
    https://www.seriouseats.com/amp/2016/05/case-for-raw-rare-pink-pork-food-safety.html
    Brandon
    Quad Cities
    "If yer gonna denigrate, familiarity with the subject is helpful."

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