I have two 4lb pork tenderloins--better to cook them hot and fast or cooler and slower?

Question

Marinating in lemon and lime right now.

Hot--400? 425?
Cooler--325?

Answer 1

I always sear my meat first hot to lock in the juices then lower the temperature and cook on a med heat around 350 to 375

Answer 2

Pork can be cooked to medium these days- there hasn't been a recorded case of trichinosis since the late 60's- it doesn't really exist anymore. I am really tired of people over cooking pork. Cook it at 350 until a meat thermometer reads 140 degrees. Let it rest for 7 minutes when it comes out of the oven and enjoy!

Answer 3

Pork can dry out easily. The longer you cook at a low temp, the less likely this can happen. Also keeping a shallow pan of water in the oven underneath it can keep moisture in the air. Basically steam cooks the meat.

Answer 4

If you cook it hot and fast, the center won't get cooked properly, leading to the possibility of trichinosis and/or food poisoning. 'The Joy of Cooking' recommends 30-45 minutes per pound at 350 degrees.

Answer 5

Low and slow. Tenderloin of pork especially can dry out very quickly if cooked too high.

Answer 6

lol you got 2 correct answers how are you cooking it as a whole pork loin or are you slicing it. whole is usually roasting or to braise it witch would be cool if slicing it it would be hot like grilling or pan-fry. as long as it reaches 155f its good

Answer 7

i cook pork tend at 350. in plastic cooking bags to keep them from drying out. they don't take long to cook at all...

Answer 8

hot and fast because it will taste better and cook faster!!