Pork Tenderloin

Unknown

I grilled my sirloin roast, took it off at 140 internal. Later did a sear at about 700 and it was really good. I took the tenderloin off at 140, cut into it, took a taste but it did not seem done either by taste of color. Am I missing something concerning taking off the pork tenderloin at 140 or do pork loins and pork tenderloins cook differently. I am back on the grill, slow cooking the tenderloin something like a butt. I've got a feeling I'm missing something or doing something wrong.

Essex County

Michael Morton,
140 is cooked enough to eat but I'd agree with your assessment and that's why I shoot for 150. As for the tenderloin/sirloin difference, I'd guess that since the tenderloin is so small, only the very center is at 140 providing just a tiny strip of med rare/rare pork surrounded by something slightly more cooked and firm. The sirloin is fatter and when the center hits 140, there's still quite a bit of its mass that is med rare/rare. Otherwise, your observations and choice to roast it to a more desirable level of doneness make sense.[p]Paul

Haggis

Michael Morton,[p]Many folk do not like pink pork - a longstanding bias based on the very real issues with trichinosis and one that is also supported by USDA recommendations. Modern pig farming has pretty much eliminated the problem though and many of the best restaurants serve pork medium rare (slightly pink.) [p]Since tenderloins don't have a lot of fat or connective tissue, a low and slow cook likely will make them dry and tougher - exactly the opposite of the natural tenderness of that cut. I've cooked them a number of ways but I almost always pull them when the inside hits about 125-130 whether I do a short sear before or after. With a ten minute rest (usually shorter since my wife can never manage to wait that long) I find them gently pink and very tender. They definitely don't have that chewability that other pork cuts have, and that makes for great sandwiches from the leftovers.

BobS

Haggis,
138 is the safe point for trichinosis. After that it is a matter of preference for color and taste/consistency.

Unknown

Thanks for the replies. I did cook to a higher temp and although the loin was done(er), it wasn't especially tasty and it was rubbery when I cut it. I think if I had done a quick sear it would have done much better. Love this forum. Thanks again.