Home Cooking


Roast Pork Tenderloin finish temp


Home Cooking 6

Roast Pork Tenderloin finish temp

Robert | Dec 8, 2005 08:13 PM

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.


Want to stay up to date with this post?

Recommended From Chowhound