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.
