Tenderloin at 70 degrees: Grilling · 507

Ask for the silverskin removed, or take it off yourself: it shrinks in the pan and curls the whole muscle. Sear hard, finish gently, and pull it a couple of degrees below target — a piece this thin keeps climbing off the heat. A slim muscle tucked under the spine that does almost nothing for a living. It is the most tender thing on the animal and also the least forgiving: with barely any fat, the window between juicy and sawdust is only a few degrees wide.

Colour, sinew, where the fat sits, and thickness are what you check before you pay. Ask for the thickness that matches “Grilling.” Use 70 degrees and 70 when you cook. Salt after you know the job. Do not play with undercooked meat. Cook Tenderloin to 70 degrees and serve it as “Grilling.” The other figure to watch is 70. Do not time a hard-working muscle like a thin steak. Colour before heat is not doneness. The leanest pork primal — colour should stay light pink with almost no intramuscular fat required.

Cook Tenderloin to 70 degrees and serve it as “Grilling.” The other figure to watch is 70. Do not time a hard-working muscle like a thin steak. Colour before heat is not doneness. The leanest pork primal — colour should stay light pink with almost no intramuscular fat required. A cut’s grain comes from how much the muscle worked. Tenderloin needs heat through to 70 degrees before “Grilling” makes sense. 70 is a stage of that heat, not a luxury score. The same cut becomes a stew, a grill, or a braise, so a steak minute does not cover a pot. Thick connective tissue wants time, not a hard sear alone. This is not medical advice.