Cooking pork tenderloin to juicy, tender perfection requires careful monitoring of internal temperature But what exactly is the ideal temperature range for medium doneness in pork tenderloin? In this comprehensive guide, we’ll explain everything you need to know to nail medium temperature for succulent, flavorful pork tenderloin every time.
Why Proper Temperature Matters for Pork Tenderloin
Pork tenderloin is a quick-cooking, lean cut that can easily dry out if overcooked Being diligent about internal temperature is key since there is little marbling to keep the meat moist.
Cooking to between 145°F-160°F not only ensures food safety, but also gives the proteins time to denature for optimal tenderness without drying out the meat. Monitoring temperature guarantees properly cooked pork.
Determining Doneness of Pork Tenderloin
Check for proper doneness using these methods
- Use an instant read thermometer to test internal temp
- Check that juices run clear when pierced
- Meat springs back lightly when pressed
- Color is lightly pink throughout
Rely on multiple indicators, especially a thermometer, to ensure perfect doneness.
Ideal Internal Temperatures for Medium Pork
- Rare: 135°F-144°F
- Medium Rare: 145°F-154°F
- Medium: 155°F-160°F
- Medium Well: 161°F-170°F
- Well Done: 171°F and above
For tender, juicy pork tenderloin with a hint of pink, cook to between 155°F-160°F internally.
Step-by-Step Guide to Achieve Medium Pork
Follow these steps for flawless medium pork tenderloin:
- Pat dry and season pork tenderloin
- Sear on all sides in a hot skillet
- Roast in a 400°F oven until internal temp reaches 150°F
- Rest tenderloin 5-10 minutes until 155°-160°F
- Slice tenderloin 1⁄2 inch thick and serve immediately
Monitoring temperature and allowing the pork to rest ensures a properly cooked, mouthwatering meal.
Common Mistakes to Avoid
It’s easy to over or undercook pork tenderloin if you aren’t careful. Here are some common mistakes to avoid:
- Not using a meat thermometer for an accurate temp reading
- Cooking at too high of a temperature and overcooking exterior
- Not allowing tenderloin to rest, causing juices to spill out
- Cutting into pork too early before juices redistribute
- Underseasoning meat resulting in bland flavor
- Overcooking and drying out the lean meat
Frequently Asked Questions About Pork Temps
Get the answers to common questions about achieving the ideal internal temperature:
Is pork tenderloin safe at lower temperatures?
The USDA states pork is safe at 145°F but may be undercooked for some at this temp.
What if my pork registers at 150°F internally?
The tenderloin will be slightly pink with a very slight hint of redness, right on the edge of medium doneness.
Can I use time instead of temperature?
Always rely on a thermometer for an accurate doneness indicator, as cook times vary.
How long should I rest pork tenderloin?
Let it rest 5-10 minutes after removing from oven for juices to redistribute.
Can I eat pork tenderloin medium rare?
Yes, you can eat pork at lower temps down to 135°F for medium rare if desired. Use caution when serving those with compromised immune systems.
What if my pork is overcooked and dry?
Unfortunately overcooked pork can’t be reversed. In the future, rely on a thermometer and use lower heat to prevent drying out.
Achieving the ideal 155-160°F internal temperature results in tender, juicy pork tenderloin cooked to flawless medium perfection. With proper thermometer diligence, you’ll be amazed at the incredibly succulent and delicious pork tenderloin you can serve for dinner.