BRADLEY SMOKER | "Taste the Great Outdoors"

Recipe Discussions => Meat => Topic started by: kootenay on September 09, 2017, 09:18:40 AM

Title: Pork tenderloin question
Post by: kootenay on September 09, 2017, 09:18:40 AM
Hello smokers,

I have tried quite a few different recipes for pork tenderloin in my Bradley, and most of the recipes state to remove the meat at 160. Regardless of what recipe I have used, I have always found that at 160, the meat is just too dry.

So the last few times I have removed the pork at 140 - 145 and wrapped it in aluminum foil for at least one hour, and it has turned out way more tender than removing it at 160.

Can anyone else chime in here about their own technique?
Title: Re: Pork tenderloin question
Post by: Habanero Smoker on September 10, 2017, 02:10:23 AM
Unless it is the shoulder cuts or ribs, I will only cook pork to 140°F, then tent with foil and allow it to rest for about 10 minutes.

The 160°F is the old USDA recommendation for pork. The new USDA recommendation is to bring it to 145°F, with at least a 3 minute rest period. The 145°F, with at least a 3 minute rest period is the USDA recommendation for all meat and fish. For poultry it is 165°F.
Title: Re: Pork tenderloin question
Post by: kootenay on September 10, 2017, 07:10:43 AM
Unless it is the shoulder cuts or ribs, I will only cook pork to 140°F, then tent with foil and allow it to rest for about 10 minutes.

The 160°F is the old USDA recommendation for pork. The new USDA recommendation is to bring it to 145°F, with at least a 3 minute rest period. The 145°F, with at least a 3 minute rest period is the USDA recommendation for all meat and fish. For poultry it is 165°F.
Well thank you very much!

I've never eaten pork that is not cooked thoroughly throughout, meaning no pink. Perhaps that's why they now say 145 vs 160 before. I'm guessing it's okay.
Title: Re: Pork tenderloin question
Post by: Habanero Smoker on September 11, 2017, 01:55:27 AM

The 145°F for pork very safe; plus you get a much moister meat. USDA uses very conservative internal temperature recommendations. I remove my pork at 140°F.
Title: Re: Pork tenderloin question
Post by: DLewisNamar on September 25, 2017, 09:36:58 AM
I'll take the 145 F pork tip to use as well. Never knew that was the perfect temp!
Title: Re: Pork tenderloin question
Post by: Sausage Master on November 25, 2017, 11:28:09 PM
I like taking it to 140 and the letting it rest.  The final temp after resting will be 145-150+