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Nov 16, 2010 12:48 PM
Discussion

Temperature of pork tenderloin when pink?

At what temperature should a tenderloin be removed from the heat source in order to be pink (or the minimum level of doneness that is safe to eat but nor according to FDA specs)? I would like to grill it (but not to a fare-the-well).

Thanks
Ken K

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  1. I cook it to 145, then let it rest, covered with foil, 10-20 minutes, depending on size.

    1. Agree with 145 before resting. Here's an excellent meat temp. guide from Martha Stewart:
      http://www.marthastewart.com/article/...

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