Quote:
Originally Posted by jnieman
Glad you tried the pork. It really is key to catching it right when you think it is done. Last time I used my meat thermometer it made reminded me that it is time to buy a new one. I think my last one lasted about 20 years and they are much more advanced now. The pork tenderloins vary so much by size. In the photo they have two small ones, but all I could find in the store were large ones.
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I have tied two small ones together with cotton string when I was worried about the size. I also take it out a few degrees early knowing it will rise to the correct temp.