Flattened Pork Tenderloin

[Bob Correll]

Went with Chris A's method.
http://tvwbb.com/showthread.php?54048-Pork-Tenderloin-Steaks

Except I used salt, pepper, and garlic powder instead of rub, plus no bbq sauce.

Gave it a little brushing of Woosty/lemon juice mix after browning.

Lump for fuel, no wood.

A little butter on top for the rest period.

Served with zukes, onions, and mushrooms, topped with garlic butter browned Panko crumbs.

Yes, it looks pretty pink, but was pulled at 140 and was perfectly cooked.
Jo gave it a Yummy!

It's hump day folks, get over it.

 

[TonyUK]

Smashing Bob! I'd buy it.
(I like my t/l slightly pink also).

 

[Jose Suro]

Gorgeous!! I'm going to have to get on board with this cook. looks super delicious!

 

[James Lake]

Perfectly cooked and beautiful pictures my friend.

 

[Enrico Brandizzi]

I look at the pink then back to rhe Title.mit says pork! Back to the pink and again to the Title. It looks so good, but I'm afraid!

 

[Bob Correll]

Thanks everyone!

I look at the pink then back to rhe Title.mit says pork! Back to the pink and again to the Title. It looks so good, but I'm afraid!

Enrico, it looks a little more pink than it was, probably need to see if my camera is set to vivid.
145F is perfectly safe for pork, and this was at 140 before tenting for the rest.

http://www.foodsafety.gov/keep/charts/mintemp.html

"Any cooked, uncured red meats – including pork – can be pink, even when the meat has reached a safe internal temperature"

 

[Steve Cleveland]

Bob, they look great, I have been cooking mine the same but I run them up to 150 because the missus wouldn't eat them that pink. I'm going to try the pat of butter at the rest, I do that for steaks.

 

[Mildo]

It looks great! Yes 140 - 145f is right, everything else is wrong. I don't mind pink, I love juicy pork tenderloin. Nicely done mate. It's on my list this way, for sure.
Maybe it's time to calibrate Thermapen / Pentax?

 

[Bob Correll]

It looks great! Yes 140 - 145f is right, everything else is wrong. I don't mind pink, I love juicy pork tenderloin. Nicely done mate. It's on my list this way, for sure.
Maybe it's time to calibrate Thermapen / Pentax?

yes, Pentax of course, and they never need calibrating.
most all shots lately with the compact MX-1.
the K5 is getting dusty.

 

[John Solak]

Really nice looking cook Bob!!!

 

[Barb D]

Another successful cook, awesome job Bob!!

 

[Bill Schultz]

Sometimes mine comes out like that and I do a double take and re-check temp. But it's right and it is delicious as I am sure that plate was my friend, very nice!

 

[Cliff Bartlett]

Looks absolutely wonderful , Bob! I'd eat that every night.

 

[Jim Lampe]

You only live once
a little bad pink will kill ya if she's been around the block too many times
if it's pork pink, relax and eet delicious Bob prepared goodness!
Looks Fantastic buddy!!!

 

[Morgan C.]

Nice...somehow I missed this one Bob!! Looks super...steaks look perfect and veggies have a new twist I may have to try!!

Well done Bob (meat was med rare!!) post was well done!!

 

[JimK]

Great TL, Bob. I'm gonna have to try this.

 

[Rich Dahl]

Well between you and Chris A. I'm convinced. Going to give it a try, your plate looks perfect Bob!

 

[Brian Dahl]

I'm not going to pipe in on the pank, cause my mouth (wishes) it was full!
Looks great from here, Bob.

 

[Tim McCann]

Very nice cook Bob! Love the zukes!