This Roasted Pork Tenderloin is a simple and tasty way to make a lean protein for dinner. It goes well with a lot of different sides, like Maple Glazed Carrots and Crispy Smashed Potatoes. It’s perfectly seared on the outside, but tender inside. It only takes 20 minutes to cook!.
Anytime I see pork tenderloin on sale at the store, I always snatch it up. It’s such an easy meat to cook as the focal point of any dinner.
The tenderloin cut has become a little more expensive in the last 5 years, but it’s still a pretty cheap meat. Especially considering it’s trimmed up already, and there’s no excess fat to cut away. What you get and cook is pretty much all lean protein that can be sliced and served.
This is a very lean cut, just like Beef Tenderloin. But unlike Pork Chops, it’s not very tough because it’s not a muscle that’s used a lot. I like to season it with a marinade or blend of spices because it’s so lean. I’ll talk more about this below.
Pork tenderloin is cherished for its tender texture and versatility. When properly prepared, it transforms into a mouthwatering roast that takes well to a variety of seasonings and cooking methods. While higher-heat methods like grilling or pan searing can yield delicious results, a lower 300 degree oven is ideal for achieving succulent evenly cooked pork tenderloin.
Cooking the tenderloin low and slow allows the proteins to break down gently over time becoming meltingly tender. The fat renders slowly keeping the lean meat juicy and flavorful. With a few simple techniques, you can master baking pork tenderloin to perfection at 300 degrees.
Benefits of the 300 Degree Oven Method
There are a few key benefits to using a 300 degree Fahrenheit oven for pork tenderloin
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Slow cooking – The low heat tenderizes the meat and prevents drying out.
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Even cooking – The ambient heat surrounds the roast evenly from all sides.
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Easy monitoring – You can check and adjust cooking temp as needed.
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Good for larger cuts – Slow heat penetrates thicker roasts thoroughly.
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More hands-off – Set it and forget it in the oven with minimal fuss.
For these reasons, a 300 degree oven creates the ideal gentle heat for roast pork tenderloin.
Approximate Cooking Times
Cooking times can vary a bit depending on size and shape, but here are general guidelines for pork tenderloin at 300°F:
- 1 pound tenderloin: 45-60 minutes
- 1.5 pound tenderloin: 60-75 minutes
- 2 pound tenderloin: 75-90 minutes
The roast is done when it registers 145°F internally on an instant read thermometer. Always rely on temperature over time.
Step-by-Step Method
Follow these simple steps for foolproof pork tenderloin at 300 degrees:
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Trim – Remove silver skin and excess fat from the tenderloin.
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Season – Coat all over with spices, herbs, dry rubs or marinades.
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Preheat – Preheat oven to 300°F.
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Roast – Place tenderloin on a baking sheet or pan and roast.
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Check temperature – Monitor with a meat thermometer until 145°F.
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Rest – Let rest 10 minutes before slicing.
Preventing Overcooking
Because pork tenderloin is so lean and prone to drying out, it’s important to monitor the temperature closely and avoid overcooking.
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Use an instant read thermometer to check doneness rather than relying on time.
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Check the temp in the thickest part of the tenderloin.
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Remove it from the oven when it reaches 140-145°F for ideal juicy results.
Going much beyond 145°F internally can cause the pork to become dry and tough. Keep a close eye to catch it at just the right moment.
Maximizing Tenderness
Here are some tips for keeping pork tenderloin meltingly tender during the low, slow 300 degree oven roast:
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Allow meat to come to room temperature before roasting
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Ensure even thickness for uniform cooking
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Tie with butcher twine to maintain shape
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Slice across the grain when carving
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Let rest for 10 minutes before cutting to allow juices to redistribute
Follow these guidelines for the most tender, mouthwatering results.
Seasoning Suggestions
One benefit of oven roasting is you can infuse the pork with so much flavor. Here are some tasty seasoning ideas:
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Dry rubs – chili powder, cumin, brown sugar, garlic, oregano
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Fresh herb marinades – rosemary, thyme, sage, parsley
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Spice mixes – jerk, bbq, Moroccan, Greek
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Wet marinades – soy sauce, citrus, ginger, sesame oil
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Compound butters – under the skin or on top
Get creative with global flavors! Pork stands up well to bold, assertive seasonings.
What to Serve with Pork Tenderloin
This versatile roasted tenderloin pairs well with a variety of sides:
- Mashed or roasted potatoes
- Sauteed greens like spinach or kale
- Roasted vegetables – Brussels sprouts, carrots, asparagus
- Fresh green salad or slaw
- Grains like quinoa, rice, or couscous
- Homemade dinner rolls or bread
Offer a balance of healthy sides and you have an easy, well-rounded meal.
Should You Sear First?
Searing before roasting is optional, but can add nice caramelized flavor. To sear:
- Pat dry and season the tenderloin
- Heat an ovenproof skillet with oil to very hot
- Quickly sear all sides until browned
- Transfer to 300°F oven to finish cooking
The quick sear adds a browned crust while the oven roast cooks through gently. Use an ovenproof pan to simplify the process.
Storage and Reheating
Leftover roasted pork tenderloin keeps well refrigerated for 3-4 days. To reheat, use the oven, skillet or microwave:
- Oven – place in a 300°F oven until warmed through
- Skillet – sear briefly to reheat
- Microwave – reheat in 30 second intervals
Avoid keeping leftovers too long. Heat thoroughly before serving.
Perfect Results
When prepared properly, oven roasted pork tenderloin cooked low and slow at 300 degrees emerges incredibly tender, succulent and packed with flavor. With the right techniques, you can achieve ideal results easily. Impress dinner guests with your expertise on cooking this versatile cut of meat. Enjoy the delicious roasted pork tenderloin!
Tips for Best Results
Sear it first, then put it in the oven. You could skip the searing part, but the end result will taste so much better with a caramelized and browned outside. You can speed up the process by searing the meat in a skillet that can go in the oven and then putting it in. You don’t even need to move it to a baking sheet.
Marinate or rub the meat. This cut of meat doesn’t have much fat, so it’s not best served with just salt and pepper. If you have time, you can let the meat sit in a marinade. If you need to cook it quickly, you can just rub it with some spices (see below for ideas).
When cooking pork tenderloins from the store, they come in a wide range of sizes, so timing alone isn’t always the best way to tell when they’re done. Use an instant read thermometer to check the internal temperature, so you’re not eating overcooked meat.
Let the tenderloins rest for 5 to 10 minutes. It’s important to let the meat rest for at least 5 minutes after cooking so that the juices don’t run out when you cut it. The meat will also warm up about 5 degrees more with carryover cooking.
One great thing about roasted pork tenderloin is that it goes well with a lot of different sides and dishes. For this protein, I do suggest more complex sides.
That Greek Zucchini Salad goes great with it, but this Mediterranean Quinoa Salad also tastes great with it.
Take the Chill Off If You Can
Yes, you can cook the pork tenderloin right from the fridge. But if you want extra juicy pork, take the meat out of the fridge 30 to 60 minutes before cooking and let it warm up on the counter.
Less cooking means less of a chance for drying out, and even juicier meat. I follow this same protocol with meats like Grilled Ribeye and whole roasted chickens like Peruvian Chicken. It makes a noticeable difference.
Can you cook pork at 300 degrees?
FAQ
How long does it take to cook pork at 300 degrees?
How long to cook a pork loin at 275 degrees?
How long to cook 2 lb pork tenderloin at 350 degrees?
How long to smoke pork tenderloin 300?
How long to cook pork tenderloin in oven?
Put the baking dish with the pork in the preheated oven. The cooking time will depend on the size and weight of your pork tenderloin. As a general guideline, cook it for about 20-30 minutes per pound. A meat thermometer is your best friend here. The pork is ready when its internal temperature reaches 145°F (63°C).
What temperature should a pork tenderloin be cooked at?
The target internal temperature for cooked pork tenderloin is 145°F (63°C) when inserted into the thickest part of the meat. When the tenderloin reaches this temperature, it is safe to eat, tender, and juicy. Allowing the meat to rest for a few minutes after cooking helps the juices redistribute and keeps the pork even more flavorful and succulent.
How long do you Slow Roast Pork Tenderloin?
Slow roast the pork for approximately one and a half to two hours or until it reaches an internal temperature of 145 degrees Fahrenheit. Use a meat thermometer to check the temperature at the thickest part of the tenderloin. Once it reaches the desired temperature, rest it for 5-10 minutes before slicing and serving.
How long should a pork tenderloin be cooked per pound?
While the 15-20 minutes per pound guideline is a helpful starting point, always use a meat thermometer to ensure that your pork tenderloin is perfectly cooked, as actual cooking times may vary based on factors such as the size and initial temperature of the tenderloin, as well as the specific cooking method and equipment you’re using.