Cooking pork tenderloin properly involves reaching the right internal temperature and timing to ensure it is juicy and safe to eat.

Cooking Time and Temperature Guidelines

• Oven Temperature: Generally, pork tenderloin is roasted in an oven preheated between 325°F (165°C) and 450°F (232°C), with common temperatures around 375°F (190°C) or 400°F (204°C) for roasting

• Cooking Time:
  • At 325°F (165°C), bake uncovered for about 20-25 minutes per pound (44-55 minutes per kilogram)

* At 375°F (190°C), roasting takes about 20-25 minutes total for a typical tenderloin (around 1 to 1.5 pounds)

* At 400°F (204°C), cooking time ranges from 15 to 25 minutes depending on size and thickness

* Searing first on the stovetop for a few minutes per side before roasting can help develop flavor and crust, followed by 10-20 minutes roasting at higher heat (425°F or 218°C)

• Internal Temperature:
  • The USDA recommends cooking pork tenderloin to a safe internal temperature of 145°F (63°C) followed by a 3-minute rest

* At this temperature, pork may have a slight pink center but is safe and juicy.
* Some recipes suggest resting the meat after cooking for 5-15 minutes to allow juices to redistribute

Summary

• Preheat oven to 375-425°F (190-218°C).
• Sear tenderloin on all sides for 2-5 minutes total for a good crust (optional but recommended).
• Roast uncovered for about 15-25 minutes depending on size, until internal temperature reaches 145°F (63°C).
• Rest meat for 5-15 minutes before slicing.

Using a meat thermometer to check the internal temperature is the most reliable way to ensure perfect doneness without overcooking

. This approach yields tender, juicy pork tenderloin that is safe and flavorful.