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:

  1. 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.

  1. 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

  1. Pat the pork tenderloin dry and season it (salt, pepper, garlic, herbs, or your favorite rub).
  1. Preheat oven to 400°F (204°C) or grill to medium‑high.
  1. 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.
  1. Cook until a digital thermometer in the thickest part reads 145°F.
  1. Rest it, loosely tented with foil, for 3–10 minutes so juices redistribute and the temperature evens out.
  1. Slice and serve; if you wanted it more done, next time aim closer to 150–155°F.

Quick reference table (temps)

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What Temperature Notes
Minimum safe internal temp (USDA) 145°F (63°C) Whole cuts like pork tenderloin; rest at least 3 minutes.
Common “medium” target 145–150°F (63–66°C) Juicy, may be slightly pink in center.
More well done 150–155°F (66–68°C) Less pink, still tender if not overcooked.
Typical oven temp 375–400°F (190–204°C) Roast until internal temp is at least 145°F.
Lower oven option 325°F (165°C) About 20–25 minutes per pound, then check temp.
Grill temp (high heat) 450–500°F (232–260°C) Great for quick grilling; monitor internal temp closely.

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.