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What's the best temp for egging Pork Tenderlion?

Steve_in_MdSteve_in_Md Posts: 15
edited 8:01PM in EggHead Forum
Not planning anything too fancy, just giving the tenderlions a good dusting of Char-Crust Roasted Garlic Pepper Corn and then egging direct.[p]Question: What's the ideal temp for this? I'm thinking 325-350 and turning every 10 minutes or so until I get an internal temp of 160.[p]Suggestions welcome. Thanks!


  • BajaTomBajaTom Posts: 1,269
    <p />Steve in Md,
    That temp is just fine. The higher you go the deeper the crust. good luck, Tom

  • AZRPAZRP Posts: 10,116
    Steve in Md,
    I'd pull it at about 140 and let it rest for 10-15 minutes under foil. At 160 it will be pretty over cooked. -RP

  • BajaTomBajaTom Posts: 1,269
    Steve in Md,
    Sorry I missed the internal temp. AZRP is correct about the internal temp being too high. 140/145 is perfect for tenderloin. AZRP, thanks for cacthing my error. Tom

  • Steve in Md,
    did one last week and cooked to 145 degrees internal, let rest for a half hour under foil and served with a little Bernaise Sauce, delicious! They're also good cut into filets, wrapped with bacon and cooked direct.

  • 17dec06-018.jpg
    <p />Steve in Md,
    i did these 350 direct on a raised grid for about 45 minutes. i'd pull them a little earlier than 160, say closer to 145-150.[p]<img src=>;

  • ...
  • Steve in Md,[p]I've found that if I pull them at 148 and rest them for 10 minutes before carving, everybody's happy.[p]Good luck!
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