As planned, but thinking 165. Using convection 375 degrees for 25 and 25 minutes. Made the sauce for the top of chili sauce, a little hoisin, and a few drops of Tabasco.

It’s safe to eat at 140 F Sherry–but I’d do 160 F personally. Even though it’s “safe” rare, I still can’t get past it and I don’t think too many people can either.

Thanks for your reply! I just was wondering about the cook time, but I will take my chances and use a meat thermometer to judge.

It would work fine, although it’d be fattier though if you’re into watching your fat. Actually, it’d taste really nice. Let me know how it worked out.