How Long to Cook a 1⁄3 lb Pork Tenderloin for Juicy, Tender Results

Pork tenderloin is a lean, flavorful cut of meat that cooks quickly, making it an easy weeknight dinner option. But determining the right cooking time can be tricky with tenderloin, as just a few minutes too long in the oven or on the grill can turn this delicate cut dry and overcooked. Follow this guide for foolproof tips on how long to cook a 1⁄3 pound pork tenderloin for the best, juiciest results every time.

Checking Doneness with a Thermometer Gives You Perfect Results

Using an instant-read thermometer is hands down the most reliable way to check for doneness when cooking any type of meat, and pork tenderloin is no exception While size, shape and thickness can vary between tenderloins, using a thermometer means you don’t have to worry about hitting a precise timer—just cook until it hits the target internal temperature

For pork, the safe minimum internal temperature is 145°F. At this temp, the tenderloin will be just slightly pink in the center. For a more well-done tenderloin, cook to 160°F. I find cooking to 150-155°F gives you the best of both worlds: juicy, tender meat with a hint of pinkness.

To use a thermometer, insert the probe into the thickest part of the tenderloin making sure it’s not touching any bones. Digital thermometers will quickly give you a temperature reading while dial thermometers may take 15-20 seconds for an accurate reading.

Using a thermometer takes the guesswork out of determining doneness and helps prevent overcooking. Even if following a recipe or time estimate always double check with a thermometer before removing the tenderloin from heat.

Oven Roasting Times for a 1⁄3 Pound Tenderloin

For oven roasting, a 1⁄3 pound pork tenderloin will take approximately 25-35 minutes to cook to an internal temperature of 150°F. Here are more specific time estimates based on temperature:

• 145°F (slightly pink): 20-25 minutes
• 150°F: 25-30 minutes
• 160°F (well done): 30-35 minutes

These times are for a roasted tenderloin without any stuffing or wrapping. Boneless tenderloins are commonly sold in 1⁄3 to 1⁄2 pound sizes, making them perfect single servings.

Always allow the tenderloin to rest for 5-10 minutes before slicing into it. The internal temperature will rise by about 5-10 degrees during this time as the juices redistribute through the meat.

To ensure even cooking, tenderloins should be roasted on a wire rack in a shallow roasting pan or rimmed baking sheet. This allows air flow all around the meat for better browning.

Oven Roasting Tips

• Preheat oven to 400°F. This high heat helps sear and brown the outside while keeping the tenderloin juicy inside.

• Season the pork liberally with salt, pepper and any other spices or herbs before roasting. Popular options are garlic, rosemary, thyme, paprika or cumin.

• Brush lightly with oil or melted butter to help promote browning and tenderness during cooking.

• Roast on middle oven rack and use a meat thermometer to check for doneness.

• Allow to rest 5-10 minutes before slicing into 1⁄2 inch medallions.

Grill Times for a 1⁄3 Pound Tenderloin

Grilling is a quick and flavorful way to cook pork tenderloin. The hot grill sears the outside while cooking the interior gently and evenly. A 1⁄3 pound tenderloin will take only 15-25 minutes on the grill.

For boneless, unstuffed tenderloins aim for these approximate grilling times:

• 145°F: 12-15 minutes
• 150°F: 15-18 minutes
• 160°F: 18-22 minutes

As always, use a thermometer to confirm readiness rather than relying solely on time. cook time can vary based on thickness of the cut and intensity of grill heat.

For best results when grilling tenderloin:

• Use direct high heat between 400-450°F. Avoid flare-ups from very high heat.

• Grill over direct heat, turning every 2-3 minutes for even cooking.

• Lightly oil the grates and pork before grilling for optimal browning.

• Let rest 5 minutes off heat before slicing and serving.

Adding Smoky Flavor

Get bonus smoky flavor by using wood chips or chunks with your tenderloin. Soak chips in water for 30 minutes then add to coals or gas grill smoker box. Hickory, oak and mesquite are popular wood flavors with pork.

Methods to Speed Up (Or Slow Down) Cooking

There are a few tricks you can use to adjust cooking times with a 1⁄3 pound tenderloin depending on if you want it done faster or need more time.

To Reduce Grill or Oven Time:

• Cut tenderloin into 1-inch medallions before cooking. This exposes more surface area to heat for quicker cooking.

• Pound to an even 1⁄2-inch thickness using a meat mallet. Evens thickness aids cooking.

• Skewer into kabobs to increase surface area browning during grilling.

To Lengthen Oven or Grill Time:

• Truss tenderloin with kitchen twine to form an even, cylindrical shape. Eases cooking.

• Wrap in bacon to add insulation. Helps prevent overcooking.

• Insert slivers of garlic into slits cut into the tenderloin before cooking. Adds flavor and moisture.

• Baste during grilling or roasting with barbecue sauce, broth or marinade to keep moist.

• Stuff with cheese, herbs or dried fruit before roasting for added flavor and moisture.

• Grill or roast whole instead of cutting into individual portions. The larger size requires more time.

How to Tell If It’s Done Without a Thermometer

While I always recommend using a thermometer for perfectly cooked pork, there are a few ways to guesstimate readiness if you get caught without one:

• Cut into center – Pork is safely cooked at 145°F, when just a hint of pale pink may remain. If meat is brown throughout, it’s overcooked.

• Press test – Meat should feel firm when pressed with tongs or finger. If still soft and squishy, it needs more time.

• Juices run clear – Prick tenderloin with knife tip. If juices are no longer pink, meat is likely cooked through.

• Visible browning – Exterior should be browned while not burnt or blackened, a sign of overcooking.

Relying on these visual cues takes some practice, so I always prefer the precision of a thermometer. But in a pinch, they can help prevent you from serving undercooked or dried-out pork.

Mastering Cooking Time Results in Perfectly Cooked Tenderloin

Pork tenderloin deserves its reputation for being incredibly quick-cooking, easy to prepare, and irresistibly tender. While an ideal size for single servings, its leanness means tenderloin can overcook quickly if not monitored closely. Use the cooking times provided in this guide as a starting point, but always rely on a thermometer to determine perfect doneness.

With the proper technique, you’ll turn out juicy, flavorful pork tenderloin every time. Browning the exterior while maintaining a slightly blushing pink interior results in the best texture and moisture. Mastering the art of how long to cook 1⁄3 pound tenderloin means you can enjoy this economical cut anytime for amazing home-cooked dinners.