So I made pork tenderloin left it in the bath at 140 for 2 hours.
I removed it, let it sit for a few, gave it a beautiful sear and all and then I cut it. Finished the sides and came back and there was blood everywhere.
Idk about you, but Iv always grown up thinking that was wrong.
Is it OK to eat pork tenderloin when it's very pink and blood on the cutting board after you cut it?