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Temperature for Pork Tenderloin
Willus
Posts: 14
I just got my first Egg. I am cooking a pork tenderloin on it and the internal temp is 160.
How high should I let it get and have it still be juicy?
How high should I let it get and have it still be juicy?
Comments
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145* is perfect for pork tenderloin in my book.
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Really? Then I should go take it off. Thanks (from someone new to an BGE).
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IT will still be a tad pink internal. Let it rest 10-15 mins under foil. It will be safe, moist, tender, and delicious.
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My ideal is about 140. I pull mine at 137, tops, then tent it and allow to rest.
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Thanks Fidel and Little Chef. My son said it was the best meat he has ever had. It was perfect - very moist.
I am so impressed with my BGE. -
145 for foodies
155 for wives
165 for mothers-in-lawed egli avea del cul fatto trombetta -Dante -
145 on chicken for MILs
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Glad it turned out well for you!
If you are a med rare to med steak eater, you may want to try one rested to 145 and see how you like it. -
really?
on chicken, for a mother in law, i'm thinking they aren't happy until it's 180+.
unless you are trying to kill her.
hahahaha
(which i think just might have been your point :evil: )ed egli avea del cul fatto trombetta -Dante
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