2-zone pork tenderloin: front or reverse sear?

[fzxdoc]

Thanks for reporting the experimental findings to the rest of us naval gazers.

Your results support the fact that once a cook embraces the idea of removing the piece of pork from the smoker or grill or the skillet (or using it for a sous vide temp setting) at 135-140° , the results are always pleasant. No more dried up pork.

It's also nice to see that even if you overshoot by 12° or so, the pork is not too dry.

Even though the FDA changed their guideline on food safety for pork from 160° to 145° back in 2011, many of my friends still like taking pork up to 160°, or don't even check the temp--they just cook it until it looks good.


Kathryn

[DaveD]

That gif is the best!

[jfmorris]

Ugh. I used to HATE pork loin. I used to get those big whole ones from Sam's Club back in the 90's and smoke them to 160 on my offset, checking the temp with my analog dial meat thermometer! Dry as a bone, and I sliced and slathered in BBQ sauce for it to be edible. I quit doing them at some point, until I learned the magic of 140 from the Pit.