I loved the spiciness of this! I did use a thermometer and it took quite a bit longer to reach 160 degrees. By that point the meat had lost any inkling of "pink," but it wasn't dry or tough at all. Still, I like it a little pink in the middle, so I would probably aim for 150 degrees next time, especially as the temperature rises a bit as the meat rests.
Orange-Cranberry Glazed Pork Tenderloins
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dorothyb Posted: 12/21/10