Cooking Pork Tenderloin Perfectly: Your Guide to the Ideal Internal Temperature

Pork tenderloin is a lean, tasty cut that can easily turn from succulent to dry if overcooked. Getting the internal temperature just right is key to serving up tender juicy meat. So what’s the magic number for doneness? Read on for everything you need to know about achieving pork tenderloin perfection.

Why Internal Temperature Matters

Measuring the inner temperature is the most reliable way to determine when pork is safely and properly cooked. Unlike beef, the color of pork cannot indicate if it’s done since pork is naturally lighter than beef when cooked Using a thermometer takes the guesswork out and prevents accidentally under or overcooking

USDA Recommended Temperature for Pork

The USDA states that pork should reach a minimum internal temperature of 145°F to be considered safe to eat. In the past, they recommended cooking pork to 160°F. But improved farming practices have made trichinosis in commercial pork extremely rare.

So today, cooking to the lower 145°F temperature produces tender, juicy pork while still eliminating pathogens. The USDA suggests allowing pork to rest for 3 minutes after removing it from the heat, during which time the internal temperature may rise another 5-10 degrees.

Why Pork Tenderloin Temperature Matters

Getting the internal temperature right is especially important for lean cuts like pork tenderloin. With very little intramuscular fat, pork tenderloin goes from perfect to overcooked quickly.

A few degrees over 145°F can turn this delicate meat dry, tough and chewy. An accurate thermometer allows you to pull it from the heat right when it hits that ideal point between raw and overdone.

How to Tell When Pork Tenderloin is Done

Here are the signs and temperatures to look for when gauging doneness:

• 120-130°F – Meat is rare and pink throughout. Juices run clear.

• 140-145°F – Pork is perfectly cooked to juicy, tender doneness. Meat is pale pink.

• 150°F – Meat is starting to dry out and turn tough. Still safe to eat but quality declines.

• 160°F – Pork is well done and likely dry. No pink remains.

For optimal texture and moisture, pork tenderloin should be removed from heat around 140-145°F. The temperature will continue rising as it rests, ending up in the ideal range.

Tips for Measuring Pork Temperature

Use these tips for the most accurate temperature readings:

• Insert thermometer into the thickest part of the tenderloin, away from bone.

• For whole roasts, check temperature in multiple spots.

• Make sure the probe isn’t touching any bones, which can give a false high reading.

• Compare readings from multiple points to confirm doneness.

• Calibrate your thermometer regularly for precision.

How Long to Cook Pork Tenderloin

Cooking times can vary based on factors like size, shape, and temperature. Here are general guidelines:

• Oven: 20-25 minutes at 350°F

• Grill: 15-20 minutes over medium direct heat

• Pan sear: 3-5 minutes per side over medium-high heat

• Sous vide: 1-2 hours at 140°F

The best way to be sure is to track temperature, not time. Start checking at 15 minutes and continue cooking until the inner temperature hits 140-145°F.

Helpful Tools for Cooking Pork Tenderloin

These handy tools help you cook pork tenderloin to perfection:

• Instant-read thermometer – Provides quick, accurate readings

• Meat mallet – Flattens and tenderizes meat

• Kitchen twine – Ties roasts into uniform shape

• Oven-safe thermometer – Monitors temperature without opening oven

• Basting brush – Helps glazes and sauces adhere

Doneness Cues Beyond Temperature

If you don’t have a thermometer handy, look for these visual and textural signs of done pork:

• Firm, opaque meat that is just slightly pink in the center

• Juices run almost clear with a tinge of pink when meat is pricked

• Meat feels firm but remains tender when pressed

• Flaky texture that separates into layers when sliced

While these cues can help, temperature gives the definitive answer on safety and readiness. Investing in a good thermometer leads to foolproof results.

Master Pork Perfection

Perfectly cooked pork tenderloin is succulent, juicy and packed with flavor. Following proper internal temperature guidelines will help you turn out tenderloin that’s a cut above – never dry or underdone. With the right techniques, this lean cut can be just as mouthwateringly delicious as fattier options. Give it a try and savor pork at its best!