Tenderloin temp?

xaugievike

Fire Starter

Original poster

Nov 25, 2012

36

10

Chicagoland

• Jan 10, 2013

• #1

All -

Wife has a tenderloin marinating at home that I had intended to grill this evening....then this AM I got Todd's newsletter about the smoked tenderloin sliders (wonderful timing, btw) so I'm calling an audible.

My question is on temp, I see the write up, and a few posts, say to smoke to 145 IT....I thought 160 was the magic number for safety? 145 is acceptable in this instance? Please clarify - and thanks. I'm still learning!

 

s2k9k

AMNPS Test Group

Sep 8, 2011

11,324

182

SEUSA

• Jan 10, 2013

• #2

140* is the safe number where bacteria won't live anymore. 145* is good for a pork loin, it will be fully cooked and still nice and juicy. If you take it to 160* it will probably be a little dry.

 

xaugievike

Fire Starter

Original poster

Thread starter

Nov 25, 2012

36

10

Chicagoland

• Jan 10, 2013

• #3

Yessir - thanks! For some reason I thought that number was 160 degrees. Thanks for the. Clarification

 

diggingdogfarm

Master of the Pit

Jun 23, 2011

4,648

177

Southern Tier of New York State

• Jan 10, 2013

• #4

In the spring of 2011 the USDA revised the recommended IT for whole cuts of pork that are not injected, probed, etc. down to 145 degrees F with a 3 minute rest time before cutting or consuming.

~Martin

 

xaugievike

Fire Starter

Original poster

Thread starter

Nov 25, 2012

36

10

Chicagoland

• Jan 10, 2013

• #5

Thanks again guys - it came out great!