Properly handling and storing meat can reduce the risk of food-borne illness and ensure that your leftovers still taste great when reheated. The USDA advises that pork be cooked to an internal temperature of 160 degrees Fahrenheit in order to kill any bacteria present on the meat. Once the meat has been cooked, store it quickly in shallow-lidded containers to prevent the growth of new bacteria.
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Place the cooked pork tenderloin into a shallow container or divide it between two or three containers if necessary. Using shallow containers will help cool the pork faster and prevent the growth of bacteria.
Cover the container tightly with a lid.
Place the pork into the freezer for up to two to three months.