• Some of the links on this forum allow SMF, at no cost to you, to earn a small commission when you click through and make a purchase. Let me know if you have any questions about this.

is medium rare pork tenderloin safe?

sonnysmoker

Newbie
4
10
Joined Jul 9, 2016
Smoked two pork tenderloins today, pulled at 135. Was still quite pink, but had great flavor and was tender/juicy. The pork tenderloin never reached 140F. Is it safe to eat tenderloin at this temperature? 
 

SmokinAl

SMF Hall of Fame Pitmaster
Staff member
Moderator
OTBS Member
★ Lifetime Premier ★
44,618
6,290
Joined Jun 22, 2009
First off, welcome to SMF!

When you get a chance would you swing by Roll Call & introduce yourself.

Then we can all give you a proper welcome.

We go by the USDA guidelines for safe temps to eat meat. For pork that would be 145.

However, I like my pork on the pink side like you do & I pull mine at 140.

Some of the celebrity chefs will pull theirs at 135. 

I am not going to say that it is safe at that temp, but it sure is nice & juicy!

Al
 

atomicsmoke

Master of the Pit
OTBS Member
4,223
1,101
Joined Apr 3, 2014
Smoked two pork tenderloins today, pulled at 135. Was still quite pink, but had great flavor and was tender/juicy. The pork tenderloin never reached 140F. Is it safe to eat tenderloin at this temperature? 
You ate it already , why the question? So you stress out at the first burp?
 

hardwoodalchemy

Fire Starter
41
25
Joined May 10, 2015
For what it's worth, I recently did a little research into the risk of trichinosis (relative to making some capicola). According to this page, the risk of trichinosis is about 1 in 154 million. That's really quite low.
 

crankybuzzard

Smoking Guru
Staff member
Moderator
OTBS Member
SMF Premier Member
5,245
2,108
Joined Jan 4, 2014
 
For what it's worth, I recently did a little research into the risk of trichinosis (relative to making some capicola). According to this page, the risk of trichinosis is about 1 in 154 million. That's really quite low.
True, but there are other microscopic critters out there that are mostly killed off at 140 degrees.  That's why here at SMF, we all recommend the cooking temps set by the USDA.

Not trying to poo poo your research, just stating what the forum owner, and members, have committed to doing, and that is to provide good and SAFE information regarding the cooking and consumption of meats and meat products.
 

Bearcarver

SMF Hall of Fame Pitmaster
OTBS Member
SMF Premier Member
Group Lead
37,426
10,310
Joined Sep 12, 2009
 
True, but there are other microscopic critters out there that are mostly killed off at 140 degrees.  That's why here at SMF, we all recommend the cooking temps set by the USDA.

Not trying to poo poo your research, just stating what the forum owner, and members, have committed to doing, and that is to provide good and SAFE information regarding the cooking and consumption of meats and meat products.


USDA used to say 160° was the safe Temp---That was usually Dry.

Then about 5 years ago they changed & said 145° is Safe----That is never Dry!

Bear
 

Latest posts

Hot Threads

Top Bottom
  AdBlock Detected

We noticed that you're using an ad-blocker, which could block some critical website features. For the best possible site experience please take a moment to disable your AdBlocker.