what temp for pork tenderloin
Pork tenderloin is safely and perfectly done at an internal temperature of 145°F (63°C) , followed by a 3‑minute rest.
Quick Scoop
- USDA safe temp: 145°F (63°C) for whole cuts of pork like tenderloin.
- When to pull it from heat: Usually when it reads about 140–145°F, since it will rise a few degrees as it rests.
- Rest time: Let it rest at least 3 minutes before slicing so juices redistribute and temp evens out.
- Doneness and juiciness:
- Around 145°F: juicy, slightly pink in the center (this is what most modern guides recommend).
* 150–155°F: more cooked, less pink, starting to dry a bit.
* 160°F and above: well‑done and likely dry; no pink left.
How to actually hit that temp
- Sear or roast/grill the pork tenderloin using your preferred method. Typical oven or grill temps are around 375–400°F (190–205°C).
- Start checking the center with a digital thermometer earlier than you think (often around 18–22 minutes at 400°F, depending on size).
- Once the thickest part hits 140–145°F, take it off the heat and tent loosely with foil.
- Rest 3–10 minutes, then slice.
If you like it juicier and don’t mind a blush of pink, aim for 145°F after resting. If you want it more done, go up toward 150–155°F, but expect it to be less juicy.
TL;DR: For “what temp for pork tenderloin,” the modern, food‑safe, juicy target is 145°F (63°C) internal with a short rest.
Information gathered from public forums or data available on the internet and portrayed here.
