Pork Tenderloin

rowmsu · May 2018

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

Image: https://us.v-cdn.net/5017260/uploads/editor/ns/36ap2l4lmu80.jpg

Brisket_Fanatic · May 2018

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.

Teefus · May 2018

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.

GrillSgt · May 2018

Brine or inject. Take yours off at 140ish.

abpgwolf · May 2018

This is a cool recipe, and the result couldn't be more tender & juicy.
http://www.nakedwhiz.com/bartoweltenderloin/bartoweltenderloin.htm

SmokingPiney · May 2018

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.

lousubcap · May 2018

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

20stone · May 2018

+1 on 140ish

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

td66snrf · May 2018

I'm in the 135 camp. It will get to 140 while it rests. 160 is way too hot.

GrillSgt · May 2018

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.

pgprescott · May 2018

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.

Focker · May 2018

Educate her.
Good luck.
https://www.seriouseats.com/amp/2016/05/case-for-raw-rare-pink-pork-food-safety.html

Pork Tenderloin

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