What Temperature for Pork Tenderloin? A Guide to Perfectly Cooked Meat

Pork tenderloin is a lean, quick-cooking cut that can easily go from juicy perfection to dry and overcooked. Mastering the right internal temperature is key to serving tender, mouthwatering tenderloin every time.

In this comprehensive guide we’ll cover everything you need to know about determining the ideal doneness for pork tenderloin. including

• Recommended temperature range
• How cooking method affects ideal temp
• Tips for accurate temperature readings
• Common mistakes and how to avoid them
• Enhancing moisture and flavor
• Serving suggestions for perfect tenderloin

With the right techniques, you’ll turn out flawlessly cooked pork tenderloin worthy of any special occasion

What is the Best Internal Temperature for Pork Tenderloin?

The optimum finished temperature for pork tenderloin is 145°F (63°C). At this temp, the meat retains moisture and juices while still being safe to eat.

According to USDA guidelines, 145°F is the minimum safe temperature for intact cuts of pork. When tenderloin is cooked beyond this point, it quickly dries out.

For reference, here are pork tenderloin temps for varying levels of doneness:

• 140°F – Pink with slight hint of juiciness
• 145°F – Barely pink, very juicy
• 150°F – No pink, fairly juicy
• 160°F – Dry, tough, and chewy

For the best texture and flavor, target an internal temp of 145°F then allow the tenderloin to rest so the temp rises another 5-10 degrees.

How Cooking Method Impacts Ideal Internal Temp

The cooking technique you use affects the ideal finished temperature, since some methods cause more moisture loss:

• Pan searing requires lower final temp like 140-145°F to prevent overdrying.

• Baking can produce tender results at a slightly higher 150°F for less carryover cooking.

• Grilling risks drying out the lean meat, so 140-145°F is best.

• Braising in liquid allows tenderloin to reach up to 160°F without drying out.

No matter the technique, use a thermometer to determine when perfect doneness is achieved.

Tips for Accurate Temperature Readings

To ensure ideal oven-baked, grilled or pan-seared tenderloin:

• Insert thermometer into thickest part of meat.

• Avoid bone or fat pockets that give incorrect temps.

• Check temperature in a few locations for consistency.

• For pan searing, test toward the end to avoid overcooking while developing crust.

Letting the meat rest before taking the final reading allows for carryover cooking as the temperature evens out.

Common Pork Tenderloin Cooking Mistakes

It’s easy to over or undercook tenderloin if you aren’t careful. Here are some key mistakes:

• Not using a meat thermometer to confirm doneness.

• Cooking at too high of a temperature which dries out the lean meat.

• Cutting into the tenderloin before juices have redistributed.

• Removing from heat too late and overshooting desired temp.

Relying on cook times alone is unreliable. Use a thermometer for perfectly cooked results every time.

Enhancing Tenderloin Moisture and Flavor

To help keep lean pork tenderloin from drying out:

• Choose a thicker roast for more even cooking.

• Brine or marinate to boost moisture – avoid very sugary marinades which can burn.

• Baste with pan drippings or apply sauce during last 5 minutes of cooking only.

• Let rest 5-10 minutes before slicing into 1/2 inch rounds.

• Pair with a sauce that complements any herbs/spices used.

Serving Suggestions for Flavorful Tenderloin

Pork tenderloin is very versatile. Here are some tasty ways to serve it:

• Slice and pile on sandwiches or wraps.

• Dice or slice for salads and rice bowls.

• Pair with roasted veggies like Brussels sprouts, broccoli or squash.

• Serve alongside cheesy scalloped potatoes, pasta or risotto.

• Top with a pan sauce, chimichurri or gremolata.

Mastering the ideal 145°F internal temperature is the key to perfect pork tenderloin. With the right techniques, your tenderloin will come out tender and juicy every time to please any crowd. Now get ready to enjoy some spectacularly cooked pork!