This is the BEST baked pork tenderloin! It’s crispy on the outside, juicy and tender on the inside, and tastes great.
Pork tenderloin is a quick-cooking, incredibly lean and tender cut that lends itself well to everything from pan searing to roasting. But nailing the ideal internal temperature is key to preventing this delicate meat from drying out. What exactly is the right temp for succulent, juicy pork tenderloin? Read on for a complete guide.
Why Temperature Matters
Getting the internal temperature just right is crucial for cooking pork tenderloin properly Since the cut is so lean, it dries out quickly if overcooked But stopping too soon leaves the pork unpleasantly pink and underdone. Monitoring the temperature precisely as it roasts allows you to pull it from the oven at the peak of perfection.
USDA Minimum Internal Temp
The USDA states that pork must reach 145°F (63°C) internally to be safe to eat. At this exact temperature, any potential bacteria or parasites are destroyed, making the pork completely safe. Pork tenderloin should hit 145°F at the thickest part to avoid any foodborne illness risks.
Temperature for Optimal Texture
To prevent dryness while still reaching food safety standards, it helps to remove pork tenderloin from the oven just as it hits 145°F (63°C). This provides a small buffer between done and overdone.
As an extra-lean cut, tenderloin has very little intramuscular fat to keep it moist Overshooting much beyond 145°F causes the meat to turn tough and dry quickly. For the best texture, 140-145°F (60-63°C) is ideal
Monitoring Temperature
The most reliable way to monitor internal temperature is by using a digital instant-read thermometer. Insert the probe into the thickest part of the tenderloin, away from bone or fat. Allow the temperature reading to stabilize before removing the pork from the heat source.
For reference, pork tenderloin cooked to:
- 135°F (57°C) will be undercooked and pink.
- 145°F (63°C) is safely cooked with a hint of pink.
- 155°F (68°C) rapidly dries out and toughens.
- 165°F (74°C) is extremely dry and overcooked.
Recipe Tips for Juicy Pork Tenderloin
- Trim silverskin and excess fat before cooking.
- Roast at 425°F (218°C) to sear exterior.
- Flip halfway during roasting for even cooking.
- Allow to rest 5+ minutes before slicing.
- Avoid overcooking beyond 145°F (63°C).
Cooking Times for Pork Tenderloin
To estimate roasting time, plan on 15-20 minutes per pound at 425°F (218°C). Total roast time varies based on size:
- 1 lb tenderloin takes about 20 minutes
- 2 lb tenderloin takes 30-40 minutes
- 3 lb tenderloin takes 45-60 minutes
Rely on a meat thermometer rather than cook times for accuracy since ovens vary.
Is Brining Beneficial?
Because it’s so lean and prone to drying out, pork tenderloin benefits greatly from brining prior to cooking. Soaking in a saltwater solution firms up the texture and boosts moisture retention.
Dissolve 1/2 cup salt per quart of water. Submerge tenderloin and refrigerate 1-2 hours. Rinse and pat dry before roasting or searing.
Pairing Flavors
The mild flavor of pork tenderloin pairs easily with all kinds of seasonings:
- Herbs like rosemary, thyme, sage
- Spices such as garlic, onion, pepper
- Sweet glazes featuring maple, honey, brown sugar
- Savory sauces like soy, mustard, chimichurri
Complement the lean meat with extra virgin olive oil, butter, or bacon drippings while cooking.
Serving Suggestions
Pork tenderloin deserves a bit of decadence! Serve topped or paired with:
- Compound butter
- Pan gravy or sauce
- Sauteed mushrooms
- Whipped potatoes or sweet potatoes
- Sauteed spinach or asparagus
Storage Tips
Store leftover roasted pork tenderloin for 3-4 days refrigerated. Slice and freeze for 2-3 months for longer storage.
Troubleshooting Pork Tenderloin
- If undercooked, return to oven until 145°F.
- If overcooked, use in stir fries or fajitas.
- If dry, add sauce or gravy when serving.
Tips for Juicy Pork Tenderloin
- Use a thermometer to avoid overcooking.
- Let rest before slicing to redistribute juices.
- Brine lean tenderloins prior to cooking.
- Roast at high temp to sear exterior.
- Baste with pan juices during roasting.
When it comes to incredibly lean cuts like pork tenderloin, precision is key. Allowing the internal temperature to reach 145°F provides plenty of buffer between underdone and dried out. With the right roasting method, juicy, tender pork tenderloin can be yours.
Here’s How You Make It
- Warm the oven up to 400 degrees and grease a baking sheet or casserole dish with a rim.
- Use a fork to poke holes in the pork all over, then rub oil all over it.
- Mix the seasonings and spices together, then sprinkle them all over the pork and press them down with your fingers.
- Place the pork in the baking dish you just prepared, and then squeeze the citrus juices all over the top.
- It should be baked for 25 to 35 minutes, or until the center temperature reaches 145 degrees.
- Pour the pan juices over the cooked pork. Let it rest for five minutes on a cutting board before cutting it up and serving.
Fruit juices are great for marinating, basting, and otherwise livening up your meat. Because citrus juices are acidic, they help to “cook” the meat a little while it’s marinating, which really seals in the flavors. They do this by breaking down the meat with the enzymes they contain. This lets the other ingredients in your marinade (oils, spices) penetrate more deeply into the meat. Ceviche is a Latin American dish that is kind of like a raw fish salad. It is made by “cooking” raw seafood in citrus juices, usually lemon or lime. Because the juice breaks down the proteins, it turns white while it’s marinating, just like it does when it’s cooked. This is best made with fresh seafood. But the principle is the same for any citrus marinade and any meat.
Recipes vary as to what is the best temperature to bake pork in the oven. However, most fall between 375-425 degrees. For this baked pork tenderloin recipe, I use 400 degrees. The meat cooks most evenly and quickly at 400 degrees, keeping the inside nice and juicy. If you’re not sure if the pork tenderloin is baked through, use a meat thermometer. Insert the thermometer into the thickest part of the meat. It should read 145 degrees fahrenheit. Don’t worry if the inside of the tenderloin is still a little pink. In fact, you might err on the side of leaving it a little pink. Also, it’s key to let the meat rest before cutting into it. This ensures it will be as juicy and tender as possible.
Why This Recipe Works
- Pork tenderloin—You can bake a lot of different cuts of pork, but I think baked pork tenderloin is the best. It’s really simple to make, and I think this is the best cut of pork for adding any flavor you want. You can’t really go wrong when you cook a pork tenderloin in a slow cooker, an Instant Pot, or on the grill. (Well, I’m sure there is, but I haven’t found it yet!)
- So juicy—The outside of this baked pork tenderloin is crispy, and the inside is juicy. The tenderloin is what will really make you understand why I’m crazy about this recipe. Most people eat with their eyes first. When you take a bite, you’ll taste a little crunch, then the juices from the pork, the juice you used, and the spices mixed in. It will be hard to find a reason NOT to make this tasty dish.
- Fruit juices—When I make a recipe, I like to use oils, vinegars, and sauces as “wet” ingredients that I can cook in, rub on, or spoon over the food. I forget how good fruit juices are with pork sometimes. Lemon, lime, orange, or all three juices can be used as the acid in this recipe, just like vinegar does in other ones. This gives your meat tangy (and slightly sweet) undertones. The acid also helps the other flavors get into the meat, which makes it juicy.
- Simple spices—For baked pork tenderloin, you don’t need to use a lot of different spices. Simple is best here. I put together some Italian seasoning, garlic powder, cumin, chili powder, paprika, salt, and pepper. Most of these spices are likely already in your cabinet.
- Use one or two pork tenderloins, depending on how big they are. For four people, you’ll need at least 1 1/2 pounds of pork.
- Oil— so the outside is crispy and the inside is juicy and fall-apart-easy.
- Fresh-squeezed citrus: I like to use orange, lime, and lemon juice together. You could use chicken broth instead of fresh citrus if you can’t find any.
- Dried herbs: blends of Italian seasoning or Herbs de Provence are great.
- Garlic powder – you can substitute or add onion powder.
- Cumin—This baked pork tenderloin tastes great with cumin, which is one of my favorite spices.
- Cracked black pepper and salt—I always season meat with salt and pepper when I cook it. Necessary spices if you use nothing else.
- Added chili powder to give it a smokey and spicy taste.
- Any kind of paprika will do if you don’t have smoked paprika on hand.
What temperature to cook a pork tenderloin at?
FAQ
Should pork tenderloin be 145 or 160?
Is it better to cook a pork tenderloin at 350 or 400?
What temperature should I cook pork tenderloin at?
Is pork tenderloin pink at 145?