what temp do you cook pork tenderloin
You cook pork tenderloin to an internal temperature of about 145°F (63°C), then let it rest for at least 3 minutes; many home cooks go up to 150–155°F (66–68°C) if they prefer less pink meat.
Quick Scoop
For pork tenderloin, there are two “temps” to think about:
- Internal temperature (the important one)
- Aim for 145°F (63°C) in the thickest part of the tenderloin, then rest 3+ minutes. This is the USDA’s safe temp for whole cuts of pork, including tenderloin.
* The meat will often be slightly pink in the center at 145°F, but it’s considered safe and stays juicy.
* If you like it more done, you can cook it to **150–155°F (66–68°C)** ; it will be a bit less pink but still tender if you don’t overshoot.
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Oven / grill temperature (how hot you cook it)
Common approaches from current recipes and guides:- Oven: 375–400°F (190–204°C) until the internal temp hits at least 145°F.
* **Roasting example:** At **400°F** , a 1 lb tenderloin often takes about 20–25 minutes to reach 145°F, but size and oven accuracy matter, so always trust a thermometer over the clock.
* **Lower and slower option:** Around **325°F (165°C)** for roughly 20–25 minutes per pound, checking temp near the end.
* **Grill / high heat:** You can grill around 450–500°F, turning and checking often, pulling it at 140–145°F and resting to finish.
Simple step-by-step
- Pat the pork tenderloin dry and season it (salt, pepper, garlic, herbs, or your favorite rub).
- Preheat oven to 400°F (204°C) or grill to medium‑high.
- Sear it in a hot pan for a few minutes per side (optional but great for color), then transfer to the oven; or grill directly over medium‑high heat.
- Cook until a digital thermometer in the thickest part reads 145°F.
- Rest it, loosely tented with foil, for 3–10 minutes so juices redistribute and the temperature evens out.
- Slice and serve; if you wanted it more done, next time aim closer to 150–155°F.
Quick reference table (temps)
| What | Temperature | Notes |
|---|---|---|
| Minimum safe internal temp (USDA) | 145°F (63°C) | Whole cuts like pork tenderloin; rest at least 3 minutes. | [1][7]
| Common “medium” target | 145–150°F (63–66°C) | Juicy, may be slightly pink in center. | [3][5]
| More well done | 150–155°F (66–68°C) | Less pink, still tender if not overcooked. | [9][5][3]
| Typical oven temp | 375–400°F (190–204°C) | Roast until internal temp is at least 145°F. | [5][9][3]
| Lower oven option | 325°F (165°C) | About 20–25 minutes per pound, then check temp. | [9]
| Grill temp (high heat) | 450–500°F (232–260°C) | Great for quick grilling; monitor internal temp closely. | [4]
TL;DR: Set your oven to around 375–400°F, but the real key is pulling pork tenderloin when the internal temperature hits 145°F and letting it rest a few minutes so it stays moist and tender.
Information gathered from public forums or data available on the internet and portrayed here.