Pork tenderloin is a lean tender cut of meat that can be baked to juicy flavorful perfection. When baked at the right temperature, pork tenderloin emerges melt-in-your-mouth tender on the inside while nicely browned on the outside. While recipes call for baking pork tenderloin at temperatures ranging from 350°F to 425°F, 350°F is a great temperature for ensuring the pork stays nice and moist.
Here is a complete guide to baking pork tenderloin at 350 degrees F
What is Pork Tenderloin?
Pork tenderloin is a long, thin cut of meat that comes from the loin primal of the pig. It runs along the backbone and doesn’t get much exercise, so it is very tender. Pork tenderloin is sometimes confused with pork loin, but they are different cuts of meat:
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Pork tenderloin is smaller, around 1-2 lbs. Pork loin is much larger at 3-5 lbs.
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Pork tenderloin is naturally tender. Pork loin needs long, slow cooking to become tender.
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Pork tenderloin cooks much faster than pork loin.
Since pork tenderloin is naturally tender, it can be baked at a higher temperature to develop flavor while staying moist inside.
Benefits of Baking at 350°F
There are a few key benefits to baking pork tenderloin at 350°F versus a higher temperature:
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Prevents overcooking: Pork tenderloin is lean and can dry out easily if cooked too long. Baking at 350°F gives you more control over the cooking so the pork doesn’t overcook.
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Allows flavor development: At 350°F, the pork has time to take on flavors from any rubs, marinades or glazes without overcooking the exterior.
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Cooks evenly: The moderate 350°F temperature gives the inside time to cook through without burning the outside.
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Flexible cook time: If your pork is thicker or thinner, you can easily adjust the bake time as needed at 350°F.
Baking at a higher temperature like 425°F can work, but you have less wiggle room and may end up overcooking the pork. The 350°F temperature gives you the most control.
How Long to Bake Pork Tenderloin at 350°F
The baking time can vary based on the size and thickness of your pork tenderloins. Here are general guidelines:
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For two 1-lb pork tenderloins, bake for approximately 30-40 minutes.
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For thicker tenderloins, bake for 35-45 minutes.
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Check the internal temperature after 30 minutes, then continue checking every 5 minutes until done.
Pork tenderloin should reach an internal temperature of 145°F, which is medium doneness. At 350°F, expect your pork to need roughly 35 minutes in the oven, but use a meat thermometer to be sure.
Do not overbake the pork or it will dry out. As soon as it hits 145°F, remove it from the oven. The temperature will rise 5-10° more degrees as it rests.
How to Bake Pork Tenderloin Perfectly Moist
Follow these tips for baking juicy, moist pork tenderloin every time:
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Use a meat thermometer to monitor doneness precisely. Cook to 145°F.
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Brine the pork for 20 minutes before baking to boost moisture.
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Pat pork dry before adding rubs or glazes so they stick.
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Sear pork before baking to lock in juices.
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Tent pork with foil during baking to retain moisture.
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Let pork rest for at least 5 minutes before slicing to allow juices to redistribute.
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Add a flavorful glaze or sauce near the end of baking to keep the pork tender.
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Use braising liquid like broth, wine, or apple cider in the baking pan. Baste pork with the pan juices.
Following these simple tips will guarantee a moist, flavorful pork tenderloin when baking at 350°F or any temperature.
Step-by-Step Instructions
Follow this simple process for baking pork tenderloin at 350 degrees F:
Ingredients:
- 2 1-lb pork tenderloins, silver skin removed
- 1⁄4 cup kosher salt
- 4 cups warm water
- 2 Tbsp brown sugar
- 1 cup ice cubes
- 2 Tbsp olive oil
- Spice rub or glaze
Directions:
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Preheat oven to 350°F.
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Make the brine by mixing salt, warm water, brown sugar, and ice in a container. Add pork and brine 20 minutes.
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Remove pork from brine and pat very dry. Rub pork all over with olive oil.
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Apply your favorite spice rub or glaze evenly to the pork.
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Heat an oven-safe skillet over medium-high heat. Sear pork for 1-2 minutes per side until browned.
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Transfer skillet to oven. Bake pork for 30-40 minutes until internal temperature reaches 145°F.
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Tent pork with foil if exterior browns too quickly while baking.
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Once145°F, remove pork from oven and tent with foil. Let rest 5 minutes.
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Slice pork into medallions and serve. Enjoy!
Baking pork tenderloin at 350°F results in tender, juicy meat when following these simple steps. Be sure to use a meat thermometer for best results.
Choosing the Right Pan
The pan you use can impact how evenly and quickly the pork tenderloin bakes:
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Oven-safe skillet: Great for searing then baking. Promotes even browning.
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Rimmed baking sheet: Allows air circulation for even cooking. Line with parchment.
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Roasting pan: Large pans with racks cook pork evenly. Good for glazing.
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Loaf pan: Smaller pan with higher sides to retain moisture.
Avoid thick, heavy pans like cast iron that retain heat and can overcook the exterior. Opt for thinner metal pans that promote air flow and even cooking.
Flavoring Pork Tenderloin
One benefit of baking at 350°F is you can flavor pork tenderloin without burning spices and herbs. Consider these flavor ideas:
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Dry spice rubs: Chili powder, cumin, garlic powder, onion powder, paprika
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Fresh herb rubs: Rosemary, thyme, sage, oregano
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Wet marinades or glazes: Teriyaki, hoisin, jerk, barbecue
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Braising liquids: Chicken broth, wine, apple cider
Apply dry rubs before searing the pork. Reserve wet glazes or braising liquids for basting during baking to prevent burning.
What to Serve with Pork Tenderloin
Baked pork tenderloin pairs nicely with a wide variety of side dishes:
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Roasted potatoes or root vegetables
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Rice pilaf or risotto
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Fresh green salad or greens
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Roasted Brussels sprouts
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Skillet corn bread
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Quinoa or farro salad
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Pasta salad with vinaigrette
Pair your baked pork with a starch, vegetable or salad for a well-rounded meal. The opportunities are endless!
Storing and Reheating Leftovers
Leftover baked pork tenderloin will keep in the refrigerator for 3-4 days. Here are some reheating tips:
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Add moisture like broth or sauce to prevent drying out.
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Reheat in oven at 325°F or in skillet over medium-low.
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Slice and add to fried rice, pasta, or soups.
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Keep leftover glazes and pan sauces to reheat pork.
You can also freeze cooked pork tenderloin for 2-3 months. Defrost in the refrigerator before reheating.
Frequently Asked Questions
What if my pork tenderloin cooks faster than expected?
Use your meat thermometer to monitor doneness. If it seems to be cooking quickly, tent with foil to slow cooking and prevent drying out.
Can I substitute pork loin?
Pork loin requires much longer, slower cooking so it won’t work as a direct substitute. Stick with pork tenderloin.
What if I don’t have a meat thermometer?
Invest in an inexpensive instant read thermometer for the best, safest results every time you cook meat. It’s worth it!
What if my pork tenderloin dries out?
Dry pork is a sign it was overcooked. Next time, use your thermometer carefully and don’t exceed the 145°F target temperature.
What if there are temperature fluctuations in my oven?
Use your thermometer to judge doneness rather than baking time, and tent pork with foil if exterior overcooks.
Key Takeaways
Baking pork tenderloin at 350°F produces juicy, tender meat when you:
- Brine pork before baking.
- Monitor temperature; bake until 145°F.
- Sear pork first to lock in juices.
- Tent pork while baking to prevent drying.
- Let pork rest before slicing into it.
With these simple tips, you can achieve perfection every time you bake this lean, delicious cut of meat. Enjoy your beautifully baked pork tenderloin!