Pork Tenderloin question

skihorn · January 2009

Doing my first pork tenderloin (boneless five lbs). EDIT: That should read pork loin rather than tenderloin.

A recipe in the BGE cookbook says to cook to internal 140 degrees. I thought pork should be closer to 160. What say the eggsperts?

Also, about how long will it take cooking indirect at 350? I simply have no idea how to time dinner.

As always, thanks in advance for all the great advice.

EDIT: I just noticed Eggtucky's thread. I hadn't thought about doing it direct. I also noticed that the package simply says "Pork Loin" as opposed to "tenderloin." Dumb question - Is there a difference.

SECOND EDIT: After perusing recipes I see there is indeed a difference between a loin and tenderloin. A big size difference. So, my question should have been for a pork loin 5 lbs.

Freddie
League City, TX

skihorn · January 2009

My mistake. I meant to and have now edited the original post.

Little Steven · January 2009

skihorn,

Yes there is a big difference between loin and tenderloin. At 5lb, I would guess you would have a boneless loin.

When trichinosis was prevalent, it was common to cook pork to 160 to kill the parasite. That has been virtually eliminated and it is safe to cook pork to lower internal temps.

I can't help with cooking times at 350 cause I do pork loins at 250 and 5lbs would go 3-4 hours. As a guess I would say an hour and a half.

Steve

Little Steven · January 2009

Sorry in re-thinking that it might be closer to an hour

Steve

skihorn · January 2009

Thanks for the info. I didn't even think to look at the label. It estimates 1.5 hours. However, I will take your advice and start it at 250. If it is taking too long, I will bump it up a little.

FYI, my wife bought the pork loin. Ordinarily, I would do my research before I buy a meat that I know so little about.

Freddie
League City, TX

2EggTim · January 2009

Food safety standards change. The danger zone is between 41 degrees and 140. 165 held for 15 seconds is now the acceptable temp of poultry. Pull the tenderloin at 140 and let it rest for 10 minutes or so. It will climb to about 145. Any more than that and it tends to dry out.

TXTriker · January 2009

Freddie, I wish you would quit talking to yourself. :woohoo:

How did it turn out?

Little Chef · January 2009

Freddie- I hope you have one of those thermometers attached to a probe, so you can put it in the meat while it is cooking. (If not, get one, BB&B $20) Pull at 137 degrees internal, let rest with foil tent 20 minutes before carving. Temp will climb to 142-144. Perfect for a loin in my opinion.
We cook ours direct on a raised grid, starting at 425 for sear, shutting it down, and dropping to about 300 for finish. Shouldn't take longer than 40-45 minutes.
Another helpful hint, and this applies to all meats, always take the meat out of the refrigerator and allow it to warm up some before cooking. A steak, maybe 30 minutes, a roast, maybe 2 hours. Having the internal temp of the meat closer to room temp before grilling helps the meat inside cook at a closer rate to the meat on the outside.
Nice thing about the Egg...there are MANY 'right' ways! :woohoo: After experimentation, you will find the method that works best for you! :woohoo:

skihorn · January 2009

It turned out very scrumptious! Did it indirect at 250. Only took about 2.5 hours. Didn't pull until 160. Got paranoid because my Webber probe said 170 for pork as well as my instant read therm. Next time I will be braver and pull a little earlier. It was definitely done and still pretty juicy. However, had I pulled a little sooner I am sure it would have been even better.

And yes, I talk to myself a lot!

Freddie
League City, TX

skihorn · January 2009

Yes, I actually have two remote probes. (Nice to have a second opinion.)

As I posted earlier I wimped out and let it get up to the official safe temp of 160. Next time I will be a little more brave. It was still very good and still juicy and moist!

Freddie
League City, TX

Little Chef · January 2009

Freddie - As I saw on this thread earlier, they are correct, trichinosis was the main concern with pork. It has been virtually eliminated in this country since... I think, the 50's? Even so, trich is killed at 137 degrees. For a lean cut of pork, like loin or tenderloin, I pull at that magic number, 137, and let the carryover cooking bring it up a few more degrees while it is resting. I am actually going to confess, I only cook my tenderloins to 130. (These temps do not apply when you are doing a shoulder, butt, etc, where you must break down fatty and connective tissues.)
If you don't want to risk a roast, try it on a couple boneless loin chops (1 1/2-2 inches thick). They will be the best chops you've had in your life, and leave you craving more! :laugh: (Don't be afraid...we won't lead you astray)
Dont know if you already got the answer to this question, but you asked the difference between loin and tenderloin in pork. The tenderloin is the equivelent of the tenderloin of beef (where filets are cut from). But, on pork, they are only about 2 inches around at their widest point. The loin, which you had tonight, is the virtual equivelent of a rib-eye on beef. Bone in Rib eye = bone in Pork loin roast. Boneless, same deal. Hope this helps.
Wishing you success!

stike · January 2009

trichinosis dies at about 138. the "cook to 160" rule had a 20 degree room for error. it assumes the thermometer is off, and the cook is lax.

same for "Four hours between 40 and 140". if you left out two chunks of meat for four hours, with one at forty degrees, the other at 140, why is the 40 degree piece assumed to be as infected as the 140 degree chunk? bacteria grows much faster at higher temps

the reason is that the factor of safety needs o be bug enough for almost every condition.

you are safe at 140

stike · January 2009

something i discovered by measuring temps... a steak never gets close to 'warm' or 'room temp' after even a hour on the counter. meat is mostly water, and water gains and loses heat reluctantly. i found the steak went from 38 to 42 internally in about a half an hour.

a roast barely budges....

this is why i like the hot tub method

skihorn · January 2009

Thanks so much for all the great advice. While today's pork was very good, next time I will live on the wild side a little and pull it earlier.

Freddie
League City, TX

Little Chef · January 2009

Stike,
Even Giada says to let meat warm up a bit before cooking. The protein strands begin to relax even if warmed up by a few degrees. Then the strands contract with the heat, and relax again in the rest. I will humor you. We are cooking ribeyes tomorrow which I would ordinarily allow to come up to temp for about an hour. I'll let you know the results. (Of course there is lots to be said for home temp, etc) We live in FL, and you are, where? (that is a question, not a challenge...I don't know where you are from)
Stike, is it possible to begin a "Newbie Truce" with you? When there is a newbie trying to learn, how about letting valid info remain valid? This 1/2 a degree here and there just confuses the newbie, and makes the newbie question our information. I know you will continue to be Stike, but how about relaxing a bit when newbies are being given valid info? Somebody who has posted 13 times doesn't know any of us. I don't think 'banter' in that instance is appropriate. Just a request that you consider the ultimate recipient...the newbie. You was one once, too!

LC.

Pork Tenderloin question

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