I made this tonight-
Molasses Pork Tenderloin with Red Wine Sauce Recipe - Pork - MyRecipes.com
I seared on a skillet and cooked it at 375 for 20 mins (I had only one .80 lb. tenderloin instead of three). After letting it rest, I cut into it and it was still pink-ish, almost dark red in color. Should I be concerned? I was not sure if the ingredients could have darkened it a little bit or something. My thermometer said 155 when I took it out but maybe it was not in the thickest part of the meat. Do you think there is much risk?
Molasses Pork Tenderloin with Red Wine Sauce Recipe - Pork - MyRecipes.com
I seared on a skillet and cooked it at 375 for 20 mins (I had only one .80 lb. tenderloin instead of three). After letting it rest, I cut into it and it was still pink-ish, almost dark red in color. Should I be concerned? I was not sure if the ingredients could have darkened it a little bit or something. My thermometer said 155 when I took it out but maybe it was not in the thickest part of the meat. Do you think there is much risk?