I love pork tenderloin. It’s affordable, easy to find at any grocery store, and highly versatile. It’s also quicker cooking than most roasts, making it equally suited for weeknights or holiday dinners. All you need is a basic pork tenderloin recipe to turn this powerhouse protein into an impressive meal.
Mild in flavor, pork tenderloin is a great canvas for any number of marinades or spice rubs. Slather it with honey, mustard, and thyme to serve alongside a big green salad and mashed potatoes. Dust it with brown sugar, paprika, and chili powder to enjoy over rice with spiced black beans. Marinate it in lemon juice, herbs, and olive oil, then slice thinly to add to Italian-inspired panini. This pork tenderloin cooking guide will always get you juicy, tender pork.
Pork tenderloin is one of the most versatile and delicious cuts of pork When properly cooked, it can be juicy, flavorful and tender. But it can quickly go from succulent to dry and chewy if overcooked. So what is the best temperature for medium pork tenderloin? Let’s take a closer look
Why Temperature Matters
Temperature is key when cooking any type of meat. Pork needs to reach a high enough internal temperature to kill any potential bacteria or parasites. Undercooked pork can cause foodborne illnesses. The safe minimum internal temperature for pork is 145°F.
However, take the pork much beyond 145°F and it quickly goes from juicy and tender to dry and tough Pork tenderloin especially can go from perfectly cooked to overdone in a matter of minutes
What Temperature is Medium for Pork?
For medium doneness, the USDA recommends cooking pork to an internal temp of 145-160°F. The pork will have a touch of pink in the center but is fully cooked.
According to the National Pork Board, the ideal target temperature for medium pork tenderloin is 150-155°F. At this temperature range, the pork will be perfectly juicy and tender with just a hint of pink in the center.
Tips for Cooking Pork Tenderloin to Medium
Here are some tips to ensure your pork tenderloin turns out moist and tender every time:
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Use an instant-read thermometer – it’s the only way to reliably test the internal temp of the meat Insert it into the thickest part of the tenderloin
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Don’t rely on cooking times alone. Things like the size and shape of the tenderloin, your oven accuracy, and the thickness of your pans can all impact cooking times.
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Roast at a moderate temperature of 350-375°F to prevent overcooking the exterior before the inside is done.
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Allow the pork to rest for 5-10 minutes after cooking and before slicing. The temperature will rise 3-5°F as it rests.
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Cook to slightly under your target temp – around 145°F. Carryover cooking will bring it up to 150-155°F for medium.
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Avoid poking the meat too much as it cooks. Every time you insert a thermometer, juices are lost.
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Use a meat thermometer that can remain in the pork as it cooks for best results.
How to Tell When Pork Tenderloin is Done
Here are some visual cues that your pork tenderloin is cooked to medium:
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Instant-read thermometer inserted into the thickest part reads 150-155°F
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Meat springs back lightly when pressed
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Center is light pink but not bright red
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Juices run clear with a tint of pink when meat is sliced
Common Mistakes
It’s easy to over or undercook pork tenderloin. Here are some common mistakes to avoid:
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Not using a meat thermometer to check temp
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Cooking at too high of a temperature
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Not allowing the meat to rest before slicing
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Not taking the pork out at a slightly under-done temp
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Cutting into the meat while cooking – juices are lost every time
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Not removing the silverskin – it can cause pork to curl and cook unevenly
Cooking Methods for Medium Pork Tenderloin
You can cook pork tenderloin to medium doneness using a variety of methods:
Oven Roast: Pre-heat oven to 350°F. Roast until internal temp reaches 145-150°F, then rest.
Grill: Sear tenderloin over high heat then move to cooler side of grill. Cook until it’s 145-150°F.
Sous Vide: Cook at 140-145°F for 1-4 hours depending on thickness. Sear exterior after.
Skillet: Brown tenderloin on all sides then finish cooking in a 350°F oven until internal temp reaches 145-150°F.
No matter which cooking method you use, always rely on an instant-read thermometer to determine when your pork tenderloin has reached the perfect medium temperature of 150-155°F. This will ensure juicy, tender and delicious results every time. Happy grilling!
How to prep pork tenderloin:
First, look over your tenderloin. The butcher may have taken off the silver skin, which is a shimmery, grayish band of connective tissue on the pork’s surface. Use a sharp knife to get under the silver skin if yours still has one. Cut it off and throw it away because it’s pretty tough. Then, pat the tenderloin dry with a paper towel.
To ensure the pork stays juicy, you’ll need an instant-read thermometer. We used to think that pork had to be cooked to 160° before it was safe to eat. That’s why the tenderloin you may remember from your childhood tasted like stale bread. But people learn and grow. To my surprise, 145° is a safe internal temperature for meat. This will also make the meat much juicier and more tender. However, ground pork should still be cooked to 160°. But keep in mind that the temperature will keep going up while the pork rests, so take the roast out of the oven 5 to 10 degrees less done than you like it.
And speaking of resting, pork tenderloin tastes better after being left to rest for 10 to 15 minutes before being sliced. This gives the juices in the meat a chance to redistribute. If you cut it right out of the hot pan, the juices will land on your cutting board instead of the pork, making it much drier and less tasty.
How to shop for pork tenderloin:
Pork tenderloin is a long, narrow, boneless cut of pork. It’s quite lean, which means it’s prone to drying out when overcooked—but that’s not happening on our watch. It’s a much smaller roast than pork loin, a wider cut with a fat cap along the top. This bigger loin cut (which is sometimes sold with the bone still in) can feed eight people, while a pork tenderloin only serves two or three.
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?
Is pork tenderloin done at 135?
What is the internal temperature of medium rare pork?
What temperature should pork tenderloin be cooked to?
The answer is quite simple: the internal temperature of pork tenderloin should reach a minimum of 145°F (63°C). Cooking pork tenderloin to the recommended internal temperature is crucial for a couple of reasons. Firstly, it ensures that any potentially harmful bacteria or parasites present in the meat are killed, making it safe to consume.
Is Pork Tenderloin Safe to eat at 145 degrees?
While pork tenderloin may still retain a touch of pinkness at the correct internal temperature of 145°F, it is perfectly safe to consume. 7. Can I let pork tenderloin rest after reaching the recommended internal temperature? Yes, it is a good idea to let the pork tenderloin rest for 3-5 minutes after reaching the desired internal temperature.
How to cook pork tenderloin with a meat thermometer?
Insert the probe of the meat thermometer into the thickest part of the pork tenderloin. This area takes the longest amount of time to cook and will give you the most accurate temperature reading. Wait about 30 seconds and remain still so that the temperature stabilizes, then read the temperature on the thermometer.
How do you cook a pork tenderloin in the oven?
To cook a pork tenderloin in the oven, first sear it in a skillet over medium to medium-high heat for a minute or two on all sides and season it with a mixture of garlic powder, paprika, salt, and pepper. Then, transfer the tenderloin and any added rosemary to a rimmed baking sheet and place it in the preheated oven at 375°F.