Expert: Chris Manley - 6/20/2008

Question
Hello!
I thawed pork tenderloin last night in the sink- without water, which now I know
I am not supposed to do. The pork tenderloin was 65 degrees this morning. Will
any bacteria that could have grown be cook out during grilling? Or should I start
over? Thanks so much!

Answer
You should not allow food to remain at temperatures between 41 and 140 degrees for more than 4 hours.  

That being said, a raw cut of meat that is not cut or tenderized prior to cooking can be cooked to its required temperature (145 degrees for pork) with little risk.  

If you have a full day in advance to thaw, use the refrigerator, it is a safer process overall, and you don't risk ruining meat if you forget you left it on the counter, sink, etc.