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Old 07-02-2005, 08:44 PM   #11
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Hmmm alot of conflicting points of view

are you saying i should wrap it in foil?

i heard you didnt have to cover it
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Old 07-02-2005, 10:56 PM   #12
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...and here's my opinion:

Pork tenderloin is a very lean piece of meat. A little fat on the outside and no marbling inside. As a result, it will be very dry if overcooked.

Lean meats should be cooked hot and fast. I would dry off the exterior abd sear it like a steak and finish it in the oven at 400F.

If you're going to get a thermometer, don't worry about how long to cook it. Cook it to an internal temperature of 150F, uncovered. Let it rest under foil for 10 minutes before carving.
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Old 07-03-2005, 12:55 AM   #13
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I'm definately with the cooking hot and fast group. Pork will dry out and be tough if cooked too long. I usually sear mine all the way around and pop it into a 490 oven for about 20 minutes. Let it rest for another 10 minutes before cutting.

No matter how you cook it be sure and let it rest!
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Old 07-03-2005, 07:48 AM   #14
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I have to agree with IronChef. 170 degrees is definitely overdone in my opinion.

When I was a kid everyone overcooked pork, fear of trichinosis. Now if one is eating commercially raised pork that is not an issue. But even back then, people would overcook pork just to be safe.

Trichinella is killed at 140 degrees.

But everyone ups the ante because it is safe to do so.

What I do is take out the pork at about 145-150 and let it rest.

Y'all can do what you think is best.

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Old 07-03-2005, 10:43 AM   #15
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With pork today you can even eat it at 145 degrees.
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Old 07-03-2005, 02:25 PM   #16
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I am about to cook this tenderloin right now and i still do not have a meat thermometer. can someone please give me just an estimate of how long to cook the tenderloin which weighs 1 1/2 lbs in a 400degree oven.
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Old 07-03-2005, 02:26 PM   #17
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Someone said 30 minutes, im going to do it for 30 minutes
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Old 07-03-2005, 03:41 PM   #18
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kk i did it @ 400 for 30 minutes it came out really good pink in the middle delicious texture and flavor thanks
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Old 07-03-2005, 04:12 PM   #19
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Next time you do it, try pan searing it on high on all four sides to get a nice golden brown crust, and then roast it in the oven in the same pan, just as KElf suggested. If you don't buy the pre-marinated meat (or even if you do), you can then deglaze the pan on the stove while the pork is resting to make a nice sauce. Before you add the meat into the oven, add one diced onion, 1 diced carrot, 1 diced celery stalk, and 3 cloves of crushed garlic to the pan to roast with the pork. This mire poix will then roast, and can be used as the aromatics for your pan sauce when you deglaze.
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Old 07-03-2005, 08:01 PM   #20
 
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You did good! Now buy yourself a meat thermometer.
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