DCFoodies.com Autumn Menu: Grilled Tenderloin and Fall Hash - DCFoodies.com

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Oct 28, 2010

Comments

Pat

Nice recipe, although at 165 degrees the pork will be like shoe leather. If you trust your meat source, cook that to 150 and enjoy a much more flavorful and juicy pork.

Drew

Agreed, Pat, but if I wrote 150 degrees I'd be accused of trying to get people sick. And you're right, if you trust your butcher or store, cook the tenderloin to 150-155. Otherwise, shoot for 165 degrees. Thanks for the comment.

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