How Long to Rest Pork Tenderloin for Maximum Juiciness

Pork tenderloin is a lean, delicate cut of meat that can easily dry out if not cooked and handled properly. One of the keys to keeping tenderloin juicy, flavorful and tender is letting it rest before slicing But exactly how long should you let pork tenderloin rest after cooking?

Why Resting Pork Tenderloin is Essential

Resting gives time for the proteins and juices in the pork to relax and reabsorb back into the meat

When you cook pork tenderloin, the heat causes the proteins to contract and squeeze moisture out to the exterior. If you cut into the meat right away, these juices are lost.

By resting the tenderloin, the proteins have time to relax and loosen up. This allows the moisture and juices pushed to the exterior to redistribute back into the meat.

Resting for 10-15 minutes makes a dramatic difference in how much moisture is retained. And more moisture equals more flavor and tenderness.

How Long Should Pork Tenderloin Rest?

In general, a rest time of 10-15 minutes is recommended for pork tenderloin. This gives ample time for the juices to reabsorb without letting it cool too much.

For very thick tenderloins, up to 20 minutes of resting can help ensure the center is moist and tender. Monitor temperature – you don’t want the pork to drop below 140°F before slicing.

For mini tenderloins under 1 pound, 10 minutes of resting is sufficient.

Always let pork tenderloin rest at least 5 minutes bare minimum, even for thin cuts. Anything less and you risk dry, disappointing results.

Should You Tent Pork Tenderloin While Resting?

It’s best to let pork tenderloin rest uncovered, or only very loosely tented with foil. You want the residual heat to dissipate slowly so the juices have time to absorb back into the meat.

Tight foil tents or tightly covered pans trap steam, which prevents moisture reabsorption. Loosely tenting with foil helps keep the exterior warm without steaming the meat.

An uncovered wire rack placed inside a sheet pan allows air circulation under and around the pork for an ideal rest.

Why Resting Temperature Matters

You don’t want the pork tenderloin to drop below 140°F during resting. If it falls below this temp, you run the risk of bacteria growth on the pork.

Check the temperature periodically and loosely tent with foil if needed to help retain warmth. But avoid tightly crimping the foil or trapping steam.

For food safety, cooked pork should not sit in the “danger zone” between 40-140°F for longer than 2 hours cumulative time.

Should You Rest Pork Tenderloin Before Searing?

It’s common for recipes to instruct resting the pork tenderloin after cooking but before searing. This helps carryover cooking gently raise the internal temp while juices reabsorb.

However, you can absolutely sear a tenderloin immediately after roasting or smoking with no ill effects. Just be sure to rest it after the sear before slicing.

The sear will help form a tasty browned crust without squeezing out much moisture. Resting after this final sear is beneficial.

How to Tell Pork Tenderloin is Rested Properly

When sliced into, properly rested pork will appear ever so slightly pink inside with clear juices flowing out.

Signs your pork tenderloin rested too long or was undercooked:

• Purplish red or raw-looking center

• Meat seems dry or tough when chewing

• Cloudy juices

• Meat has cooled significantly (under 140°F)

Use these visual cues along with a meat thermometer to determine ideal doneness and resting time. Perfectly cooked and rested pork is tender and juicy every time.

Serving and Slicing Tips

Once rested 10-15 minutes, slice pork tenderloin into medallions 1/2 inch thick. Resist the urge to cut thicker slices – they won’t cook through properly when reheated.

Arrange medallions nicely on a platter and spoon over any collected juices. This adds moisture and flavor.

Pork tenderloin pairs well with a huge variety of sides. Try roasted potatoes, sautéed vegetables, grains like farro or quinoa, fresh green salads, or even just crusty bread.

Add pan sauces, chutneys, salsas, or other toppers to complement the mild flavor of pork tenderloin. Mustard, chimichurri, romesco and hoisin sauce are all excellent options.

Storing Leftover Pork Tenderloin

Leftover cooked pork tenderloin keeps well refrigerated for 3-4 days. Reheat gently in the microwave or oven until warm, about 1 minute per slice.

For longer storage, wrap slices tightly in plastic wrap then foil and freeze for 2-3 months. Thaw in fridge overnight before reheating to serve.

With the proper resting time, pork tenderloin stays tender and moist when enjoyed as leftovers. Avoid overcooking when reheating.

The Takeaway

Allowing pork tenderloin to rest before slicing is absolutely crucial for maximum tenderness and moisture. Rest for a minimum of 10 minutes, up to 15 minutes for ideal results.

Monitor temperature and loosely tent during resting. Slice into properly rested pork tenderloin to reveal lightly pink, juicy meat that is tender and delicious.