Andy wrote:

> I'd picked up a seasoned Hatfield brand pork tenderloin at the ACME a few
> days ago and today decided to cook it up. Never did a pork tenderloin
> before. (shameful, agreed).
>
> I heat the oven to 425 F. and put the pork tenderloin in a roasting pan
> in the rack and insert the digital wireless meat probe thermometer and
> set the timer for 30 minutes but waiting till 80 F. (the halfway temp) to
> turn it over. The time comes and I remove the probe and turn over the
> tenderloin and it fell apart down the middle. I thought, "HUH?" Quite a
> brainquake!

That's funny, Andy.

A few suggestions to offer.

- You say 80 F is halfway done so I assume your final internal
temp was 160 F. Too high. Try about 140 F. That goes for pork
loin or pork tenderloin. And don't worry, you won't get trichinosis
from leaving a bit of pink in the center this way. You'll get a
moist and tender result.

- Trim these guys completely before cooking. Get ALL the silver
skin off the surface. That goes for beef tenderloin too. Having
to chew through that stuff is no fun.

- I brown them first, then cook at about 300 F. If I'm smoking
them it's about 250 F.

--
Reg