One of my Christmas chore's is to roast a pork tenderloin. Actually two. I'm going to tie them together, small end to large end, spices, s/p etc. etc. What is a good finish internal temp for med rare (light pink)? The cook books say 150 to 160. This has always been over cooked in my opinion. I think about 130 / 135 and let it rest 10 or 15 minutes which should end up moist, lightly pink and about 140 when sliced.
Some opinions please.