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Roast Pork Tenderloin finish temp

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One of my Christmas chore's is to roast a pork tenderloin. Actually two. I'm going to tie them together, small end to large end, spices, s/p etc. etc. What is a good finish internal temp for med rare (light pink)? The cook books say 150 to 160. This has always been over cooked in my opinion. I think about 130 / 135 and let it rest 10 or 15 minutes which should end up moist, lightly pink and about 140 when sliced.

Some opinions please.

tia

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  1. k
    King of Northern Blvd.

    I think 140 is a perfect temp...I usually take them off at 135 to come up a little over 140...I guess you are supposed to make sure they get over 136 or 137, I can't remember but I don't even know if that matters anymore..

    4 Replies
    1. re: King of Northern Blvd.

      Trichinae die at 146º is what I read, but are those even a factor anymore, now that pigs are eating mostly Pig Chow? But I'm so cavalier about these things (including salmonella, in spite of having gone through a hideous bout with it) that you may or may not pay any attention to whatever I say. At any rate, I roast my pork usually to 150º UNLESS it's tenderloin, in which case I go to 135. Tastes good, and I ain't dead yet. Or sick.

      1. re: Will Owen

        Actually, as I understand it, the old trichinas argument doesn't hold anymore. They don't slop hogs anymore, they don't live in mud and slop and they are frozen before you get them and the freezing kills the the bacteria just as well as the over cooking.

        So I think I'm ok health wise. (Opinions are solicited here)

        So was the 140 serving temp pink and moist?

        Thanks

        1. re: Robert

          It was divine, last time I did it. Even better sliced up cold for sandwiches, and if I wanted to sizzle up some slices in a pan they didn't get overcooked.

        2. re: Will Owen

          Trichinae dies at 137 F.

      2. you are correct in your comments-all of them. the suggested temps/time by most sources result in dry meat, albeit safe. a pork assn. site i got on recently (and which i can not find now) suggested baking it uncovered w/ garlic, rosemary, sage, salt/pepper (and i also rubbed it w/ olive oil first) @ 400 deg. until internal temp was 130 deg.....then covering it about 15-20 min and slice.......i let it rest over 30 min. and found internal temp went to 140. meat was very nicely done but juicy and the best tenderloin any of my family had ever had.....i slit loin lengthwise about 1 1/2" deep and filled that crater w/ minced fresh garlic, then added everything else all over. i let it marinade over 2 hrs. before roasting it. i was told Emeril suggested 130-135 deg. also.