what internal temp for pork tenderloin
For pork tenderloin, the safe target is 145°F (63°C) with a 3-minute rest after cooking. That’s the standard USDA-style doneness point for juicy, safe pork, and many cooks pull it off the heat around 140°F to account for carryover cooking.
Quick Scoop
- Best final temp: 145°F (63°C).
- Rest time: 3 minutes before slicing.
- For extra juiciness: pull it from the heat at about 140°F, then let it finish resting up to 145°F.
Why this matters
Pork tenderloin is very lean, so a few degrees too far can dry it out fast. That’s why temperature matters more than cook time or color here.
Simple rule
If you want the easiest answer: cook pork tenderloin to 145°F, then rest it.
Doneness guide
| Doneness | Internal temp | Result |
|---|---|---|
| Juicy, slightly pink | 145°F (63°C) | Recommended target |
| Very juicy | 140°F (60°C) at pull | Finish with resting |
| More done | 150°F+ (65.5°C+) | Starts drying out |
Practical tip
Use an instant-read thermometer inserted into the thickest part of the tenderloin, avoiding the pan or bone if there is one.
