614831 Sat Apr 25 03:59:11 -0700 2009 4 31 Home Cooking 0 4627245 I've got two fairly good sized marinated pork tenderloins and will be grilling them on my charcoal grill. The last time I did this I pulled then off too soon...the middle was still pretty rare. And when I research finding internal temperature numbers I get mixed messages. Any suggestions would be appreciated. Sat Apr 25 03:59:11 -0700 2009 14759 rcburli 1 4627248 Have you tried slicing them lengthwise but not into 2 separate pieces to reduce the thickness of the tenderloins? Sat Apr 25 04:05:18 -0700 2009 4627245 11977 ChiliDude 2 4627325 RC, did you let the pork rest after grilling? I grill them to 130F internal, turning a few times to brown evenly on a medium grill. With relatively small pieces of meat like tenderloin, they benefit from at least a 15 minute covered rest before slicing. This results in medium-rare with a pink center, but cooked through. Sat Apr 25 05:43:53 -0700 2009 4627248 59172 iamafoodie 1 4627383 I use 150F for internal temp. Leaves a bit pink but remains juicy and tender. Resting a min. of 10 minutes under loosly covered foil allows the juices to recover from retreating to the middle of the tenderloin. Slice on the bias slightly overlaping for presentation scattring sliced green onions atop. Sat Apr 25 06:22:40 -0700 2009 4627245 250180 eddmo 1 4627552 I usually butterfly mine. It makes for much more even cooking. Grill for 15-20 min, turning frequently. Sat Apr 25 07:50:51 -0700 2009 4627245 17481 QueenB