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The USDA has lowered the recommended safe temperature for whole pork cuts to 145F. However, if you have a Meatrix System you can cook as low as 136F and meet USDA safety standards. First of all, welcome back. Try to pay attention to thread dates. This ones been dead for 12 years.
Posts: When it it just us I pull at about 138-140, tent and let rest for about 5 minutes (temp will climb above 140 while resting). If cooking for someone that is entrenched in the "cook pork till jerky" then I pull at 148-150. Modern pork is way too lean to cook to the old temp guidelines.
pork is safe at 140, after that, it's a matter of taste. pork up here (U.S) is quite safe. alas, american pork has very little fat though, because everyone here is "health conscious" (yeah, right) and demands less fat. you might have better stuff available. bacteria on the outside are dead at 140, and trichinosis on the inside is dead at 140 as ...
Place tenderloins on raised grid and cook/smoke until internal temperature reaches 145°F. 4 Toast and finely chop 1/2 cup of coconut flakes. Sauce: Add 1/3 cup each of the following: shredded coconut, crushed drained pineapple, sour cream, cream of coconut rum.
2 tsp sweet paprika • 1-2 lb pork tenderloin (usually come 2 to a pkg) 1 ¼ tsp freshly ground black pepper 2 Tbs canola oil 1 ¼ tsp garlic powder 1 ¼ tsp onion powder In a small bowl, mix together the coffee, salt, brown sugar, paprika, black pepper, garlic and onion powders, cumin, coriander and cocoa. Sprinkle the rub on the tenderloins.
Stuffed Pork Tenderloin Steal This Recipe® step-by-step instructions: 1) Sautee spinach in a covered saucepan with 2 tbsp water until it is wilted. 2) Drain and cool. 3) Butterfly the pork tenderloin: slice the length of the tenderloin, so that it unrolls with an even 1/2-1/4” thickness – like unrolling a Ho-Ho or a Yodel pastry.
May 2005 edited November -1. I hate overcooked meat, and for me, pork, at least the tenderloin, is over-done at 165-170 degrees. Everyone panics if they see pink pork, and I just want to know the dangers of "under-cooking." If my odds of getting something nasty, by cooking to only 155 degrees internal, are 1 in 1000, I think that I will take my ...
As tender as it can be, pork tenderloin is a lean cut. Don't overcook! It should be slightly pink inside, or 150 degrees F. on an instant-reading thermometer. Pork tenderloin grills in minutes, so if you keep the internal temperature around 150 degrees F. mark it will melt on the tongue. MARINATED PORK TENDERLOIN Dad's Kitchen From JB Serves 4 to 6
if you are looking to make pulled pork, you'll want to run out and get a cheaper cut like a butt or picnic shoulder. the loin is more of a roast. like the guys said, 140 and let it rest a bit before carving. for pulled pork, the cheaper cuts will go to 200 . they are "pullable" around 185, but easiest to pull at 195-205
Pork Loin Roast Recipe 7 lb. TigerDunes Posts: 42. December 2010 edited November -1. I want to smoke a Boneless Pork Loin Roast about 5-6 lb for New Years Day. any suggestions for temp and length of time? I'm a GE novice. I have done Boston Butt and BB ribs. Thx for reading and replies.