this post was submitted on 14 Aug 2026
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Might I make a suggestion?
Pork tenderloin is very lean and doesn't generally like long and slow. It tends to dry out and get a bit mealy. Next time just pull it out of the fridge, let it come up to room temp, pat dry, season, oil, then either pan sear and finish in the oven or just broil.
In theory it should be safe to cook to medium (145°f) but I don't know that I trust food inspection under this regime enough to do that.
That's why I wrapped it in foil and finished it under the boiler. And I made sure to let it rest before cutting.
I'm fine with 145 for pork. But I am always updating my priors and I completely understand your concerns and am keeping an eye out.
At 145 you need to hold the temperature for about three minutes for the same instant pasteurization at 165.
Ground at 145 is fine if you don’t have a compromised immune system.
Yes, most people think pork needs to be well done, but a pork loin cooked medium is fab. Of course an Italian or Japanese roast pork cut is amazing.