USDA Says 145℉ for Pork. - Page 2

feldon30 · May 26, 2011

A tenderloin to 160F? Ouch.

I salt and pepper a tenderloin, brown it in a little oil on all sides for a few minutes, and then place it in a baking dish in the oven for about 20 minutes. Meanwhile, I remove the oil from the skillet and simmer some maple syrup and cinnamon to make a glaze. I like keeping pork tenderloin simple.

linuxman51 · May 26, 2011

it was more spur-of-the-moment than a planned thing, so I didn't get to do my usual consult the book of armaments approach.

feldon30 · May 26, 2011

Quote:

Originally Posted by linuxman51

it was more spur-of-the-moment than a planned thing, so I didn't get to do my usual consult the book of armaments approach.

Oh I've done the same thing, but my accident.

Get distracted and next thing you know it's leather.

And it depends which book you consult. I bought a thermometer just last year that declares Pork cooked only when it reaches 160F.

davespitzer · May 26, 2011

In my area we use 55 gallon steel drums (barrel cookers) and cook low and slow (minimum three hours) over a mesquite or oak charcoal fire. The 'thermometer' of choice is the palm of the hand on the lid- if you can't keep your hand on the lid for at least 3 seconds it's too hot. Final temp usually around 145°F, more or less. Turkey, chicken, beef, pork, it all goes in the barrel.

stormymater · February 2, 2012

I'm OK w/hog house pork being cooked to the lower temp, though I am not a fan of pork tenderloins - they require marinating for flavor - just isn't there in the meat for me.

When we get feral hogs - that that isn't ground for sausage is cooked until falling apart - not worth the risk of trichinosis or Taenia solium infections. Tastes better to me but it is all what one's palate is accustomed to, I suppose.

May 26, 2011	#16
feldon30 Tomatovillian™ Join Date: May 2006 Location: Rock Hill, SC Posts: 5,346	A tenderloin to 160F? Ouch. I salt and pepper a tenderloin, brown it in a little oil on all sides for a few minutes, and then place it in a baking dish in the oven for about 20 minutes. Meanwhile, I remove the oil from the skillet and simmer some maple syrup and cinnamon to make a glaze. I like keeping pork tenderloin simple. __________________ [SIZE="3"]I've relaunched my gardening website -- [B]TheUnconventionalTomato.com[/B][/SIZE] * [I][SIZE="1"]*I'm not allowed to post weblinks so you'll have to copy-paste it manually.[/SIZE][/I]

May 26, 2011	#17
linuxman51 Tomatovillian™ Join Date: Mar 2011 Location: montgomery, al Posts: 91	it was more spur-of-the-moment than a planned thing, so I didn't get to do my usual consult the book of armaments approach. __________________ gearhead... (with a small garden) 1990 volvo 740 16vturbo, hx-52. Race car. 10.82@129mph 1994 volvo 940 wagon, turbo. 14.5@?. Good at hauling dirt, excellent DD 2003 Evo VIII, ams 35r, cams, etc. 440awhp, fun DD 11.6@123mph

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May 26, 2011	#19
davespitzer Tomatovillian™ Join Date: Mar 2011 Location: East of Stockton, California Posts: 97	In my area we use 55 gallon steel drums (barrel cookers) and cook low and slow (minimum three hours) over a mesquite or oak charcoal fire. The 'thermometer' of choice is the palm of the hand on the lid- if you can't keep your hand on the lid for at least 3 seconds it's too hot. Final temp usually around 145°F, more or less. Turkey, chicken, beef, pork, it all goes in the barrel.

February 2, 2012	#20
stormymater Tomatovillian™ Join Date: Dec 2008 Location: Pleasure Island, NC 8a Posts: 1,162	I'm OK w/hog house pork being cooked to the lower temp, though I am not a fan of pork tenderloins - they require marinating for flavor - just isn't there in the meat for me. When we get feral hogs - that that isn't ground for sausage is cooked until falling apart - not worth the risk of trichinosis or Taenia solium infections. Tastes better to me but it is all what one's palate is accustomed to, I suppose.