stuffed pork tenderloin -- cooking time
I have a delicious-looking recipe for pork tenderloin, but just wanted to double-check something: The recipe calls for a cooking time of 60 to 75 minutes in a 325-degree oven, for a 3/4-pound tenderloin. I've seen recipes that call for as little as 20 minutes cooking time for a tenderloin, so an hour and fifteen minutes seems a little excessive -- would cooking a stuffed one at that temperature for that long wind up drying it out?
As you noted, TEMP it. You need a thermometer. You can get a digital probe thermometer with alarm for $20 at Target. There really is no other way to get it right. While 75 minutes seems patently excessive, there are too many potential variables here to go without a temperature reading. Is the loin whole with a hole poked in for stuffing? Was it butterflied and stuffed? Butterflied and pounded thin? Each can have a huge effect on timing.
Since I like pork a little pink in the middle, I'd go for 140 before pulling it.
That's bad bananas. I generally butterfly and stuff a tenderloin in the pound to 1.25 pound range. I brown it on the stove over medium-high heat first, then toss it in a 350-degree oven for 20 minutes. Is the recipe old?