This tender roasted Pork Tenderloin recipe is so simple to prepare and incredibly tender, juicy and delicious!
When roasted in the oven with just a little seasoning, pork tenderloin gets fork-tender. It is lean and healthy.
A tasty main dish that goes with it can be made quickly on a busy weeknight and looks fancy enough to serve at a dinner party.
When it comes to amazingly tender, deliciously juicy pork tenderloin achieving the right internal temperature is key. Undercook it and you’ll end up with flavorless rubbery meat. Overdo it and you’ll get dry, stringy pork. So what is the perfect oven temperature for cooking pork tenderloin to flawless doneness? Let’s find out.
In this comprehensive guide you’ll learn
- The ideal oven temperature range for pork tenderloin
- How heat level impacts moisture and texture
- Tips for preventing under or overcooking
- Signs to check if your pork is properly cooked
- Recommended internal temperatures for safety
- The best size tenderloin to buy
- Seasonings that complement pork tenderloin
- Suggestions for serving juicy oven-roasted pork
Follow these oven temp tips and you’ll go from dry to juicy, chewy to tender pork tenderloin every time. Let’s get cooking!
The Ideal Oven Temperature Range
The optimum oven temperature for pork tenderloin is 400°F to 425°F. This high heat helps:
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Sear the exterior to seal in juices
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Cook the pork quickly to prevent drying out
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Render fat for tenderness
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Develop a delicious browned crust
Aim for the lower end (400°F) if your tenderloin is on the thick side. Go for the higher temp (425°F) for thinner cuts.
How Oven Temperature Impacts Texture
Oven temperature significantly affects the final texture of pork tenderloin:
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300°F – Undercooked, raw tasting, and chewy
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350°F – Not hot enough to brown exterior or render fat
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400°F – Perfect balance of seared outside, tender inside
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450°F – Can overcook exterior before inside is done
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500°F – Will likely burn and dry out the pork
Stick with 400°F to 425°F for ideal results.
Prevent Under and Overcooking
To prevent under or overcooked pork tenderloin, keep these tips in mind:
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Pat the meat dry so it browns vs steams.
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Lightly coat tenderloin with oil to promote browning.
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Roast in a shallow pan so air circulates around pork.
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Use an instant-read thermometer to check temperature.
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Allow pork to rest before slicing into it.
Signs Your Pork Tenderloin is Properly Cooked
Check for these cues your pork is thoroughly cooked:
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Exterior is deeply browned.
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Meat firms up and is no longer pink when cut.
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Juices run clear with no traces of pink.
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Interior temperature reads 145°F – 160°F.
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A fork slides in smoothly with little resistance.
The Recommended Safe Internal Temperature
To safely cook pork, it must reach an internal temperature of at least 145°F, with 160°F being ideal. This kills any potential bacteria.
Be sure to use a reliable meat thermometer to verify safedoneness. Never rely on appearance alone.
For ultimate tenderness, cook pork tenderloin to around 155°F then let the residual heat carryover cook it to 160°F as it rests.
purchasing the Right Size
Choose pork tenderloins that are:
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3/4 to 1 1/4 pounds – Larger sizes can dry out
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Even in width – Avoid oddly shaped tapered cuts
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Uniformly pink – No dark spots indicating bruising
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Packaged together – Even cooking of 2 together
Seasonings that Complement Pork
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Fresh herbs like rosemary, thyme and sage
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Spice rubs with chili powder, cumin, paprika
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Sauces featuring mustard, apple, or soy
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Marinades with garlic, citrus, ginger, sesame
Serving Suggestions
Once roasted to juicy perfection, slice and serve your pork tenderloin:
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With pan sauces made from the flavorful drippings
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Alongside roasted veggies like Brussels sprouts
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On rice, pasta, or grain bowls
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Stuffed into sandwiches, wraps or tacos
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Topped with chimichurri, salsa verde or chutney
Master the ideal oven temperature and you’ll achieve tender, mouthwatering pork tenderloin every time. Now go enjoy some juicy roasted pork!
The King of All Cuts
Pork tenderloin is, in my opinion, the king of all cuts of pork.
When cooked right, this cut of meat lives up to its name, “tenderloin,” because it is so incredibly tender! The key to perfection is knowing how long to cook pork tenderloin but not cooking it too long!
Pork Loin vs. Pork Tenderloin A pork loin is not the same as a pork tenderloin. A pork loin is a thicker piece of meat that is usually cut into roasts and chops. A pork tenderloin is a long, thin piece of meat that is about 7-8 inches long and 2 inches wide.
Because of their different shapes they cannot be used interchangeably as they do not cook the same way.
What Color is a Cooked Pork Tenderloin?
I was lucky enough to be on the Pass the Pork tour and learn firsthand about both raising pigs and cooking them to perfection! For years I have served my pork cooked to medium with just a hint of pink; the pork is so juicy and tender you can cut it with a fork.
Cooking your pork tenderloin to 145°F means your pork will have just a touch of pink in the middle. Pork tenderloin can be (and should be) served with a little bit of pink in the middle in order to ensure it’s juicy and fork-tender. Find more information about cooking pork at pork.org.
What temperature to cook a pork tenderloin at?
FAQ
Is it better to cook a pork tenderloin at 350 or 400?
What temperature should pork tenderloin be cooked at in the oven?
How long to cook pork tenderloin on 400 degrees?
How long to cook pork tenderloin in oven at 350 without?
How long do you cook pork tenderloin in a pan?
Bake the pork for 20-25 minutes, or until it reaches an internal temperature of 145 degrees Fahrenheit. Let the pork rest for 5 minutes before slicing it into ¼ -inch thick rounds. Pour the pan juices over the pork tenderloin slices and serve with a little minced parsley, for color.
What temperature should pork tenderloin be cooked at?
**Pork tenderloin** should be cooked to an **internal temperature of 145°F (63°C)** for safe consumption. The United States Department of Agriculture (USDA) recommends this temperature, and it was reduced
What temperature should pork be cooked at?
Many folks insist that you must cook all pork until it reaches 145 degrees internally. However, this preparation method removes the pork from the oven at a much lower temperature. As the meat rests, the internal temperature continues to rise. This is called “carry-over cooking”.
Can you cook pork tenderloin cold?
While it’s totally okay to cook the pork tenderloin straight cold from the fridge, for extra juicy pork, take the meat out of the fridge 30-60 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.