Storage After Preparation. Even after a spiral ham is prepared for a meal, it will only last in the refrigerator so long before its shelf life is compromised. Ham will dry out if not wrapped properly or can build up moisture in the packaging if wrapped while still warm. After cooking the spiral cut ham, allow the meat to cool down to room temperature before wrapping. Wrap tightly in an air-tight container or bag and label it clearly with a four-day expiration date. After that, the quality, freshness and safety of the meat is questionable.
4. Remove your pork tenderloin from the grill and let it rest for 15 minutes. Put your meat on a cutting board, or a platter, and cover with tin foil to let the meat rest before carving it up. It'll be much juicer and more tender if you let it sit for a couple of minutes.
Roast the tenderloin at 450 F for 10 to 15 minutes to aid browning, then reduce the oven to 325 F. Roast the tenderloin until an instant-read thermometer inserted into the thickest part shows an internal temperature of 140 F.Remove the tenderloin from your oven and cover it loosely with aluminum foil.Let it rest for 10 minutes before carving, which gives its internal temperature time to rise to 145 F, the temperature recommended by the U.S. Department of Agriculture for food safety.emove the tenderloin from your oven and cover it loosely with aluminum foil. Let it rest for 10 minutes before carving, which gives its internal temperature time to rise to 145 F, the temperature recommended by the U.S. Department of Agriculture for food safety.