Internal Temp for Pork Tenderloin

Slobberdog · August 2012

I usually cook to 180 but think maybe too high?

bigphil · August 2012

cook to about 140/145 max you can google pork temps

Mighty_Quinn · August 2012

145

lousubcap · August 2012

Slobberdog said:

I usually cook to 180 but think maybe too high?

Your assumption is correct-take it up to no more than 140*F and tent (not tightly wrapped in foil) for around 10-15 mins then slice-world of difference in the positive sense.

Slobberdog · August 2012

Thanks. Just pulled off at about 155 as soon as I saw the responses.

Hoosiermomma · August 2012

140 is the way to go for sure! Just cooked pork tenderloin tonight and it sliced like butter.

grillingunner · August 2012

just did one last week and cooked it to 160 and was wonderful.

paqman · August 2012

I pull @ 142 then let it rest for 5-10 minutes under foil

bud812 · August 2012

I did one last week to 140* & it was out of this world GOOD.

Slobberdog · August 2012

After pulling it at 155-160 it was great. I don't think I would want it any more rare but will try it at 145 next time.

hartofatiger · August 2012

USDA lowered the minimum temperature of pork to 140 deg with a 3 min rest period last year, down from 160 degrees; lower temp = juicy and no chance at being dry; although my wife likes her steak rare, she doesn't care for pink pork tender, so we've compromised at 150 deg with rest period. Pork tender is still the easiest and one of the best things to cook on the egg.

Austin Egghead · August 2012

When it it just us I pull at about 138-140, tent and let rest for about 5 minutes (temp will climb above 140 while resting). If cooking for someone that is entrenched in the "cook pork till jerky" then I pull at 148-150.

Modern pork is way too lean to cook to the old temp guidelines.

If you must cook to 160 then you might try barding a non-brined loin with salt pork and cooking at a lower temp.

Slobberdog · August 2012

hartofatiger said:
Pork tender is still the easiest and one of the best things to cook on the egg.

Agreed. Easy prep, cooking time less than an hour, great flavor, and perfect as a leftover sliced thin on a slider bun with a slice of onion and Salt Lick Chipoltle BBQ Sauce. One of my (and family's) Egg favorites.

TonyA · August 2012

It worries me up that people feel the need to cook pork to 160 but will eat commercially ground beef at 130.

Skiddymarker · August 2012

TonyA said:

It worries me up that people feel the need to cook pork to 160 but will eat commercially ground beef at 130.

Exactly, pork was once the source of trichinosis larva, which was killed by over cooking. Not much of a threat today. Beef on the other hand, unless you know and trust the source, is a constant threat it seems for e-coli. Ground anything, beef, pork and poultry - all to at least 160F.

Pork off at 140, tent for 5 minutes.

nolaegghead · August 2012

TonyA said:

It worries me up that people feel the need to cook pork to 160 but will eat commercially ground beef at 130.

Overcooking pork is a carryover from the days before legislation prohibited feeding raw meat to pigs and trichinosis was common in pork. Since then, trichinosis have been virtually eliminated from commercial pork - most cases now come from game meat and home raised pigs. Freezing kills some species of trichinosis, but not others.

These are the cooking guidelines for meat that you may suspect has trichinosis. (note - commercial US pork is safe). I say cook it to they way you like the taste.

Internal Temperature	Internal Temperature	Minimum Time
(°F)	(°C)	(minutes)
120	49	1260
122	50.0	570
124	51.1	270
126	52.2	120
128	53.4	60
130	54.5	30
132	55.6	15
134	56.7	6
136	57.8	3
138	58.9	2
140	60.0	1
142	61.1	1
144	62.2	Instant

Slobberdog · August 2012

Thanks for the education guys! Good stuff to know.

joe@bge · August 2012

I used to go up to 165 - 170 on pork tenderloins until I tried pulling at 145 - 150 - by recommendation of fellow forum members. Way better! B-)

Internal Temp for Pork Tenderloin

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