Given the background description of some cooking related query, summarize the question into a title

[Q]: What temperature do you normally cook a pork tenderloin at? I was searching on the internet and saw anywhere from 325°F (165°C) to 450°F (230°C) and couldn't seem to find a good answer.Also, does it depend on how long you want to cook it or in how you prepare it before cooking?
[A]: What temperature to cook a pork tenderloin at?


[Q]: I've accidentally left a pork tenderloin marinating in the fridge for the past six days. Is it still safe to cook and eat? I'm not sure how it will taste, but I'd hate to waste a good tenderloin. The marinade is really more of a brine made of apple juice, sugar, soy sauce, salt and some spices. It was in the back of refrigerator, so it remained quite well chilled.Update!As many folks mentioned, I used the power of The Sniff Test and everything smelled fine. We ate it and no one died or fell ill. In fact, it was quite tasty. I was afraid the taste would be off, but it was great!
[A]: Is it safe to eat a pork loin that has been refrigerated for 6 days?


[Q]: I was making pancakes that called for melted butter in the recipe and when I added cold milk the butter re-solidified. How did that mess up the pancakes? Was the texture more dense and less fluffy? So I presume this batter could not be made ahead of time and refrigerated?
[A]:
Melted butter or not for pancake batter?