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PORK TENDERLOIN TONIGHT
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Date: 2007/07/31 12:02
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By: BurntRaw
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Status: User
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Gold Egger
| Posts: 984 |   |
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TOM,
I COOK MINE AT 350 TO 400 DIRECT ON A RAISED GRID TO AN INTERNAL TEMP OF 145.
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PORK TENDERLOIN TONIGHT
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Date: 2007/07/31 12:13
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By: Midnight Smoker
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Status: User
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Expert Egger
| Posts: 349 | |
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Jeeves,nope, although that's what the Government (FDA) requires for all commerical pork products sold in the US. they don't care about flavor; they only want to preven peoople from getting sick, and so, they err on the side of extreme caution.all the deadly bacteria in pork (aka, the stuff that causes trichinosis) dies at 137. i usually pull my pork loin off at around 135-140. it'll go up a few degrees as it's resting. pork loin that's 160 = shoe leather.
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PORK TENDERLOIN TONIGHT
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Date: 2007/07/31 12:32
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By: BurntRaw
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Status: User
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Gold Egger
| Posts: 984 | |
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Jeeves,As stated, the bad stuff in pork is killed at 137, but I always go to 145 to allow for any possible thermometer calibration issues.Ain't nothing wrong with cooking to 160. In fact, some very important people (my wife) prefer the color and texture of pork cooked to 160.I, on the other hand, prefer my pork a bit more pink and juicy.It's a good thing those tenderloins come two to a pack.
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PORK TENDERLOIN TONIGHT
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Date: 2007/07/31 12:44
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By: AZRP
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Status: User
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Platinum Egger
| Posts: 10178 | |
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stike,
You just killed my appetite! -RP
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PORK TENDERLOIN TONIGHT
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Date: 2007/07/31 12:45
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By: Jeeves
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Status: User
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Platinum Egger
| Posts: 1016 | |
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Thanks guys for the response and especially Midnight Smoker for the detailed explanation.At least before purchasing my egg, I purchased a combo IR gun (with a regular probe and a hi-temp probe) in addition to a thermapen.I'm still a newbie, so I'm collecting all the notes....thanks guys!
-jeeves
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PORK TENDERLOIN TONIGHT
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Date: 2007/07/31 12:52
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By: Jeeves
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Status: User
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Platinum Egger
| Posts: 1016 | |
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spbull472,
Ping email check in a sec
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PORK TENDERLOIN TONIGHT
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Date: 2007/07/31 13:02
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By: spbull472
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Status: User
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Expert Egger
| Posts: 149 | |
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Jeeves,I tried to reply to you but it failed.We're sorry. There's a problem with the e-mail address(es) you're trying to send to. Please verify the address(es) and try again. If you continue to have problems, please contact Customer Support at (480) 624-2500.:
The e-mail message could not be delivered because there are no users here by that name.
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PORK TENDERLOIN TONIGHT
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Date: 2007/07/31 13:15
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By: Lionel
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Status: Visitor
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TOM,I'm doing a tenderloin tonight and plan on direct at 300 or so and pulling at a temp of 145...
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PORK TENDERLOIN TONIGHT
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Date: 2007/07/31 20:25
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By: GerM
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Status: User
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Newbie Egger
| Posts: 0 | |
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TOM,
Had one last night and followed the plain recipe:
http://bbq.yyyz.net/default.asp
Everyone enjoyed it
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PORK TENDERLOIN TONIGHT
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Date: 2007/08/01 09:14
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By: stike
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Status: User
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Platinum Egger
| Posts: 14000 | |
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Jeeves,
forget about temps and try to remember the CONCEPT.a piece of meat kept at safe temps (between 40-140) should be VERY safe as far as bacteria go.cooking pork to 140 makes it safe for trichinosos, which is TOTALLY unrelated to bacteria and safe food handling.after 140, you are cooking pork to taste. for me, it come off at 140-145. pork today is so lean and "healthy" that it is often flavorless. cooking to 155 or beyond is doing nothing but drying it out.
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-Jeeves