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Poll

To what internal temperature do you cook your Pork Tenderloin?

130-135°
- 1 (2.7%)
136-140°
- 10 (27%)
141-145°
- 19 (51.4%)
146-150°
- 2 (5.4%)
Greater than 150°
- 5 (13.5%)

Total Members Voted: 35

Voting closed: December 15, 2019, 06:23:01 PM


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Author Topic: Temrerature of Pork Tenderloin  (Read 973 times)

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hughver

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Temrerature of Pork Tenderloin
« on: December 12, 2019, 06:23:01 PM »
As part of my fall restock of pork, I picked up 14 pork tenderloins which I intend to smoke, vacuum pack and freeze for future use. Before I start, I thought that I'd poll the group to determine what might be the optimum IT temperature.
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--Hugh -- Sun Lakes, AZ. Traeger Select W/SS4, BGE-L, Charbroil Inferred Gas, Smokey Mountain Vertical Gas

BigDave83

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Re: Temrerature of Pork Tenderloin
« Reply #1 on: December 12, 2019, 06:30:17 PM »
Voted 136-140 usually try 138. If I am the only person eating I would be in the 134ish area. 
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MSOLSON

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Re: Temrerature of Pork Tenderloin
« Reply #2 on: December 12, 2019, 07:23:01 PM »
USDA recently reduced pork internal temperature to minimum of 145 with 3 minute rest(from 160). I've always cooked to 160. I've avoided trichinosis for close to 70 years now. Probably stay at 160.
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pmillen

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Re: Temrerature of Pork Tenderloin
« Reply #3 on: December 12, 2019, 07:38:16 PM »
I think that the USDA's reduction to 145° is the best thing to happen to pork since bacon was first smoked.
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Bentley

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Re: Temrerature of Pork Tenderloin
« Reply #4 on: December 12, 2019, 09:23:10 PM »
I pull it out of heat at 140°, so I chose the wrong one at 141-145°. Mehh, with carry, probably 150° when all said and done...
« Last Edit: December 12, 2019, 09:26:22 PM by Bentley »
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hughver

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Re: Temrerature of Pork Tenderloin
« Reply #5 on: December 13, 2019, 12:47:07 AM »
I have not decided on the exact temperature that I'll use yet, but I'm leaning toward 138°. No matter what my final decision  is, I'll pull them all off of the grill when the IT of the smallest one reaches 130° and sous vide them all to the final temperature for 2-2.5 hours. Given the variability of our pits, it's tough enough getting one piece of meat to the right IT but 14, not a chance. After SV, I'll ice them down to minimize the time in the danger zone and then freeze.
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--Hugh -- Sun Lakes, AZ. Traeger Select W/SS4, BGE-L, Charbroil Inferred Gas, Smokey Mountain Vertical Gas

yorkdude

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Re: Temrerature of Pork Tenderloin
« Reply #6 on: December 13, 2019, 04:35:15 AM »
Quote from: pmillen on December 12, 2019, 07:38:16 PM
I think that the USDA's reduction to 145° is the best thing to happen to pork since bacon was first smoked.
136-140 for me. It should carry the rest of the way.
Agree with Pmillen, best thing indeed.
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cookingjnj

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Re: Temrerature of Pork Tenderloin
« Reply #7 on: December 13, 2019, 07:30:55 AM »
I am a 140-145 kinda guy.
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CaptJerry

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Re: Temrerature of Pork Tenderloin
« Reply #8 on: December 13, 2019, 08:56:31 AM »
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silverbullet

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Re: Temrerature of Pork Tenderloin
« Reply #9 on: December 14, 2019, 03:48:01 PM »
Quote from: cookingjnj on December 13, 2019, 07:30:55 AM
I am a 140-145 kinda guy.

+1 anything higher tends to dry out.
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Clonesmoker

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Re: Temrerature of Pork Tenderloin
« Reply #10 on: December 14, 2019, 06:19:24 PM »
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