What Temperature is Pork Tenderloin Done At? A Complete Guide

Pork tenderloin is a lean, tender cut of meat that can dry out and toughen quickly if overcooked. Knowing the right internal temperature to cook pork tenderloin to is key for moist, flavorful results. In this comprehensive guide, we’ll cover everything you need to know about determining when pork tenderloin is done.

The Importance of Temperature for Pork Tenderloin

Using an instant-read thermometer and cooking pork tenderloin to the proper internal temperature is crucial. Undercooked pork poses safety risks while overcooked pork dries out rapidly.

Pork tenderloin is very lean and contains less fat than other cuts like pork shoulder or ribs. The leanness makes it healthful but also means it has less moisture. Without sufficient fat to keep the tenderloin juicy, obtaining the right internal temperature is vital.

USDA Recommended Temperature for Pork Tenderloin

The USDA recommends cooking pork tenderloin to an internal temperature of 145°F (63°C).

Previously, the USDA recommended cooking pork to 160°F (71°C). But after extensive research, they determined that 145°F is safe, even if the pork still has a hint of pink.

At 145°F, the pork tenderloin will be juicy and tender. Cooking beyond this point to temperatures like 160°F will cause the pork to become dry.

How to Tell When Pork Tenderloin is Done

Relying on visual cues like color is not an accurate way to determine if pork tenderloin is thoroughly cooked. The only foolproof method is to use an instant-read thermometer.

To check for doneness, insert the thermometer into the thickest part of the tenderloin, avoiding any bones. Be sure to clean the thermometer well with hot, soapy water before and after each use.

When the thermometer reading hits 140°F, remove the pork from the heat source. As the tenderloin rests, the internal temperature will continue rising to 145°F for safe, properly cooked pork.

Pork Tenderloin Cooking Times and Methods

Pork tenderloin cooks faster than larger roasts due to its small size and leanness. Here are approximate cooking times for various preparation methods:

• Oven baked: 20-27 minutes at 350°F
• Grilled: 15-20 minutes over medium heat, turning occasionally
• Sous vide: 1-2 hours at 140°F then seared

The oven and grill times are for 1-1.5 lb tenderloins cooked to an internal temperature of 140°F, then rested. Sous vide times will vary based on thickness.

Oven Roasting

Roasting in the oven is a simple, hands-off cooking method. Preheat the oven to 375°F. Sear the tenderloin on the stovetop first to develop flavor. Then roast on a rimmed baking sheet until the internal temperature is 140°F. Rest at least 5 minutes before slicing.

Grilling

Grilling imparts delicious smoky flavor. Sear over high heat then move to indirect heat on a gas grill or cooler part of a charcoal grill. Cook, flipping occasionally, until 140°F. Let rest 5 minutes.

Sous Vide

The sous vide technique cooks the pork tenderloin gently in a precisely temperature controlled water bath. This prevents overcooking and yields incredibly moist, tender results.

Cook 1-2 hours at 140°F. Quickly sear all sides in a hot pan to finish.

Preventing Overcooking

Since pork tenderloin dries out easily, utilize these tips to prevent overcooking:

• Use a thermometer: This is the only sure way to avoid over or undercooking.

• Sear then finish cooking: Searing develops flavor without overcooking. Finish to the safe internal temp in the oven.

• Moderate heat: Cook at 350-375°F in the oven or over medium heat on the grill. High heat will overcook the exterior before the inside is done.

• Rest before slicing: Resting allows juices to redistribute so they don’t spill out when cut.

Is Pink Pork Safe to Eat?

Yes, pork can retain a hint of pink when cooked to 145°F and still be safe to eat. The pink color is due to the pigment myoglobin and does not indicate undercooking. Use a thermometer for doneness, not color.

Ground pork should be cooked to 160°F since grinding spreads bacteria throughout the meat. Intact cuts like pork tenderloin are safe at 145°F.

Storing and Reheating Leftovers

• Refrigerate cooked pork tenderloin within 2 hours in shallow airtight containers. Use within 3-5 days.

• Slice cold leftover pork for sandwiches, salads, etc. Do not reheat whole slices or they may dry out.

• Chop or shred reheated pork for tacos, pasta, soup. Reheating chopped pork helps retain moisture.

Delicious Ways to Season Pork Tenderloin

Pork tenderloin offers a blank canvas for endless flavor options. Consider marinades, spice rubs, herbs, and more:

• Lemon, garlic, oregano, olive oil

• Soy sauce, sesame oil, ginger

• Honey, mustard, thyme

• Brown sugar, chili powder, cumin

• Balsamic, figs, rosemary

• Garlic, cilantro, lime

Knowing how to cook pork tenderloin so that it turns out juicy and flavorful relies heavily on monitoring the internal temperature. Cook to 140°F then let rest to 145°F for the best results. Use quick cooking methods like grilling or roasting at moderate temperatures. Season well and pork tenderloin makes for a delicious anytime meal.