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Asked by:

Photo by Raquel Teixeira

Cooking Level: Intermediate

Living In: Scarborough, Ontario, Canada
Raquel Teixeira is asking: (1 answer)
Voting or Polling time is on! Internal temp of pork...debate between 160F and 145F - also consider resting time and it is a tenderloin with not a lot of fat on it....and go! :)

Share your thoughts

Last updated: May 6, 2013 4:50 pm
Posted: May 6, 2013 3:17 pm
 
Answered by: Cheepy
May 6, 2013 3:20 pm
I'll split the difference and say 150F. Resting will bring it to 160F. :o)
Comments:
Bibi
May 6, 2013 3:27 pm
Tenderloin and pork chops, definitely 145. Boston Butt or other fatty cuts maybe longer. Here's an article. http://www.nytimes.com/2011/05/25/dining/porks-safe-cooking-temperature-is-lowered.html?_r=0
 
pelicangal
May 6, 2013 3:32 pm
Definitely 145
 
Raquel Teixeira
May 6, 2013 3:35 pm
I like your answers. Thx :)
 
chairlifter
May 6, 2013 3:35 pm
There is almost no fat on a tenderloin, so definitely 145. Wrapping in bacon should get a mention, as well!
 
Marianne
May 6, 2013 3:53 pm
145!
 
bd.weld
May 6, 2013 4:02 pm
145!!!
 
mimosa
May 6, 2013 4:18 pm
Hands down 145 for tenderloin! For fatty cuts to serve as "pulled" pork, you have to go low and slow well beyond 160 though to about 190 for the fat and connective tissues to break down, although it will have been long since "done".
 
Ken from CA
May 6, 2013 4:50 pm
Can't mess w/ majority!
 
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