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Kita Roberts | Girl Carnivore

You're overcooking the easiest cut in the case

Published about 9 hours ago • 1 min read

​BEEF | PORK | POULTRY | SEAFOOD | LAMB | SHOP​

Our perfect Pork Tenderloin

Pork tenderloin is a tricky cut - not to be confused with pork loin. It's delicate, but when cooked right, it's exceptional, and this is our go-to recipe for nailing this cut even on the busiest of weeknights.

🍽️ WEEKNIGHT WINNERS:

Sharp Tip:

Pork tenderloin is done at 145°F, not 160°F. The USDA updated the guideline years ago. A slightly rosy center is safe, juicy, and exactly what you're going for, so we pull ours off the heat at 140°F and let the internal temp rise 5 degrees while resting. Cook it past 155°F, and you're into dry territory.

⏳ WEEKEND PROJECT

HOW TO GRILL A PORK TENDERLOIN

Fifteen minutes on the grate is all it takes, so grill two at once. Slice the extra cold over salads, warm it in a pan for tacos, or stuff it into a sandwich. One trip to the grill, a week of lunches solved.

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Kita Roberts | Girl Carnivore

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