140° 4 Hours. I intended to have a little pink on the inside but this came out as all white. Not very juicy but it was juicy. Not nearly as chewy as I usually have them from the stovetop.
Roasted in the oven on Broiler setting. 10 mins on fat side and 8 mins on the other side. Took a long time to crisp it up. This is probably why it got white on the inside?
It was still really good. Would do it again.
by IsThisOneAlready
7 Comments
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18 minutes in the oven is definitely enough time to cook it further
18 minutes in the oven under the broiler seems long. I’ve only done pork tenderloins but I do it in a cast iron skillet for like 90 seconds to 2 minutes after an hour and a half at 150.
2 hours is typically enough if not frozen. Find a way to get a faster sear and then maybe you’ll retain more pink, or at least chill it before a longer sear.. However I’ve found that different tenderloins vary in pinkness given same temp.
Still looks good though.
Try to pan sear or cook over open flame next time for your final sear.
We call this overdone. I do them at 130° max. Sear in hot skillet.
That looks about the right doneness for me. I usually slice really thin and serve a stack.