What is the Correct Internal Temperature for Pork Tenderloin?

Pork tenderloin is a popular and delicious cut of meat that many home cooks enjoy making. However it can be easy to overcook pork tenderloin resulting in dry, tough meat. Using the proper internal temperature is crucial for cooking tender, juicy pork tenderloin. In this article, we’ll explain everything you need to know about finding the right internal temperature for pork tenderloin.

Why Internal Temperature Matters

The internal temperature is one of the most important factors when cooking any type of meat. Measuring the internal temperature ensures the meat reaches a safe temperature to destroy bacteria and pathogens. It also indicates when the meat is cooked to your desired doneness, whether rare, medium-rare, medium, or well-done.

For lean cuts like pork tenderloin that don’t have much fat, it’s especially important not to overcook them. Pork tenderloin dries out quickly if cooked past the recommended internal temperature. Using a meat thermometer takes the guesswork out and helps you cook tender, juicy pork tenderloin every time.

USDA Recommended Internal Temperature for Pork

The United States Department of Agriculture (USDA) provides guidelines on safe minimum internal temperatures for cooking meats,

According to the USDA, the safe internal temperature for fresh pork cuts like chops, roasts, and tenderloin is 145°F (medium rare).

After reaching 145°F, it’s recommended to allow the pork to rest for 3 minutes before serving. During this rest time, the internal temperature will rise between 5-10°F to land around 150-155°F for medium doneness.

Checking Internal Temperature

To check the internal temperature of pork tenderloin you’ll need an instant-read digital meat thermometer. Analog thermometers can be difficult to read accurately.

To use a digital thermometer:

• Insert the probe into the thickest part of the tenderloin, away from any bones.

• Make sure the probe is inserted through the center of the meat, not just barely into the surface.

• For thin tenderloins under 3/4 inch thick, insert the thermometer through the side.

• Read the temperature display on the thermometer.

• Double check in a few different spots to ensure even cooking.

How Long to Cook Pork Tenderloin

The cooking time for pork tenderloin can vary based on the size of the tenderloin, oven temperature, and whether it’s covered or uncovered. Here are some general guidelines:

• A 1-1.5 lb tenderloin takes around 30-40 minutes at 350°F.

• A 2-3 lb tenderloin takes around 50-60 minutes at 350°F.

• Use an oven temp between 350-375°F to avoid overcooking.

• Baking uncovered helps form a nice browned crust.

• Larger tenderloins over 2 lbs may need tenting with foil at the end to prevent overbrowning.

Always rely on the internal temperature over cooking times to determine when the pork is done. Ovens can vary and cooking times are only estimates.

Pork Tenderloin Temperature Tips

• Bring pork to room temperature before cooking for more even cooking.

• Use a meat thermometer to track temp rather than relying on cook times.

• Bake uncovered at 350-375°F to develop a nice crust without overcooking.

• Let pork rest 3 minutes before slicing to allow juices to redistribute.

• Pork tenderloin can still have a very slight pink tint when safely cooked to 145°F.

• Leftovers should be reheated to 165°F for food safety.

How to Cook Juicy Pork Tenderloin

Here are some tips for ensuring tender, juicy pork tenderloin every time:

• Trim excess fat and silverskin: The silverskin is a thin, silvery membrane on the tenderloin that can cause it to curl during cooking. Use a sharp knife to trim off any visible fat and silverskin.

• Sear the tenderloin: Develop flavor by searing the tenderloin in a hot pan for 1-2 minutes per side before roasting.

• Use a meat thermometer: This is vital for accurately determining when the pork reaches 145°F. Oven temps and cook times can vary.

• Allow the pork to rest: Letting it rest for 3 minutes after cooking allows the juices to redistribute for tender, juicy meat. Slice after resting.

• Avoid overcooking: Due to its leanness, pork tenderloin dries out quickly if cooked past 145°F. Use a moderate 350-375°F oven temp.

Safe Handling of Pork

Properly handling raw pork is important to prevent foodborne illness:

• Store raw pork below 40°F. Thaw frozen pork in the refrigerator, not on the counter.

• Wash hands, utensils, and surfaces after handling raw pork. Never place cooked pork back on the same surface or plate that previously held raw pork.

• Use separate cutting boards for raw pork and other foods. Wash boards thoroughly after use.

• Cook pork thoroughly until it reaches the safe internal temperature of 145°F as measured by a food thermometer.

Following safe food handling guidelines along with using the proper internal temperature will ensure you can enjoy tender, juicy pork tenderloin safely.

Achieving the ideal internal temperature is key to cooking pork tenderloin that is juicy, tender, and safe to eat. According to USDA guidelines, pork should reach 145°F internally, followed by a 3 minute rest. Use a digital instant-read thermometer to accurately measure the temperature. This prevents overcooking the lean, delicate tenderloin. With the right internal temperature, you’ll be rewarded with perfect pork tenderloin every time.