what temperature should pork tenderloin be cooked to

Pork tenderloin should be cooked to an internal temperature of 145°F (63°C) , then allowed to rest for at least 3 minutes before slicing. At this temperature it is safe to eat and will usually be slightly pink in the center and very juicy.

Safe temperature basics

• The USDA and major pork industry guidelines list 145°F (63°C) as the safe minimum internal temperature for whole cuts like pork tenderloin, loin, and chops.

• Ground pork is different and should be cooked to 160°F (71°C), but this does not apply to whole tenderloins.

How to measure it

• Insert an instant‑read thermometer into the thickest part of the tenderloin, avoiding the pan, bone (if any), or large fat pockets.

• Remove the pork from the heat when it hits about 140°F–143°F, as the temperature usually rises a few degrees while resting and will finish around 145°F.

Oven, grill, and sous vide notes

• Many oven recipes roast pork tenderloin at 375–425°F (190–220°C) and simply use time as a guide, but they still call done when the center reaches at least 145°F.

• On the grill, cooks often use a hot zone (around 400–450°F/204–232°C) to sear, then finish over indirect heat until the center hits 145°F.

• Sous vide enthusiasts sometimes go a bit lower (around 130–140°F/54–60°C) for extended times to achieve a particular texture, but this is more advanced and depends on precise time–temperature safety tables.

Slight pink is okay

• Modern pork is lean and bred under conditions that allow for a lower safe endpoint than the old 160°F standard, so a blush of pink at 145°F is normal.

• Overcooking much past 150–155°F will quickly dry out a tenderloin because it is very lean, even if it is technically still safe.

TL;DR: For everyday roasting or grilling, cook pork tenderloin until the thickest part reaches 145°F (63°C), rest 3–10 minutes, then slice and serve.

Information gathered from public forums or data available on the internet and portrayed here.