what temp is pork tenderloin done
Pork tenderloin is safely done at an internal temperature of 145°F (63°C), followed by a 3‑minute rest, according to current USDA-aligned guidance.
Quick Scoop
- Target internal temp : 145°F (63°C) for whole pork tenderloin.
- Rest time: Let it rest at least 3 minutes off the heat so carryover cooking finishes the job and any remaining surface bacteria are killed.
- Color check: At 145°F, the center can still look slightly pink but is considered safe to eat for whole cuts of pork.
- Texture ranges:
- Around 140–145°F: very juicy, pink to slightly pink, popular with many cooks.
* 150–155°F: firmer, mostly white, starting to get drier.
* 160°F and above: fully cooked through but often dry for lean tenderloin.
Quick how-to example
- Sear the pork tenderloin in a hot pan or on the grill to brown the outside.
- Finish in a 400°F oven (or indirect grill heat) until the thickest part hits about 140–143°F on an instant‑read thermometer.
- Take it off the heat, tent loosely with foil, and let it rest 3–5 minutes; the temp will rise to around 145°F and the juices will redistribute for maximum tenderness.
Bottom line: for “done” but still juicy pork tenderloin, aim for 145°F with a short rest instead of the old, much drier 160°F target.
Information gathered from public forums or data available on the internet and portrayed here.
