Let's cut straight to the chase – you're probably here because you've Googled "what is the temperature of cooked pork tenderloin" after staring anxiously at that pink piece of meat wondering if it's safe to eat. Been there! I remember my first time roasting pork tenderloin; I pulled it out looking gorgeous, only to slice into raw pork that could've walked off the plate. Total dinner disaster.
Funny story – last Thanksgiving I trusted an old cookbook that said "cook until juices run clear." Guess what? That method failed me spectacularly. The thermometer showed 125°F when I pulled it, and after resting, it was still undercooked. Had to microwave slices for my nervous aunt. Not my proudest moment.
Why Temperature Matters More Than Anything Else
Pork tenderloin is tricky. It goes from juicy to sawdust in minutes. But get this right and it’s the most succulent cut you’ll ever taste. The magic number? 145°F (63°C) at the thickest part. That's the USDA's safe minimum internal temperature for cooked pork tenderloin. Anything less risks trichinosis; anything more turns it into shoe leather.
I know some folks panic seeing pink pork. But here's the truth: properly cooked pork CAN have a slight blush at 145°F. The days of cremating pork to 160°F are over. Trust the thermometer, not the color.
Pro Tip: Always insert the thermometer probe sideways into the thickest part, avoiding the silver skin. That stubborn connective tissue doesn't melt until 160°F+ and screws with readings.
Target Temperatures by Doneness Level
| Doneness | Internal Temp | Texture & Color | Safety Note |
|---|---|---|---|
| Medium-Rare | 140-145°F (60-63°C) | Pink center, very juicy | Rest 3+ mins to kill pathogens |
| Medium | 145-150°F (63-66°C) | Light pink, moist | USDA recommended safe temp |
| Medium-Well | 150-155°F (66-68°C) | Hint of pink, slightly firm | Edges start drying out |
| Well-Done | 160°F+ (71°C+) | Gray throughout, dry | Overcooked – avoid! |
Notice how I cringe at "well-done"? Once hit 165°F trying to please my well-done-only dad. The pork tasted like crumpled paper. Never again.
Thermometer Showdown: Which Tool Won't Betray You
Your fingers lie. Those "touch tests" for steak? Useless for pork tenderloin. Here's what actually works:
- Instant-Read Thermometers: My ThermoPop takes 3 seconds. Worth every penny of the $30. Stick it in, get the cooked pork tenderloin temperature, pull the meat out. Simple.
- Leave-in Probe Thermometers: Bluetooth models like Meater help if you're multitasking. Set an alarm at 140°F since temp climbs 5-10°F while resting.
- Dial Thermometers: Cheap but slow. By the time it reads 145°F, your pork might already be overcooked.
Warning: I made this mistake for years – calibrate your thermometer monthly! Boiling water should read 212°F (100°C). Mine drifted 7 degrees once. Ruined Christmas.
Why Resting Time is Non-Negotiable
Pull at 140°F? Sounds crazy, right? But physics saves us:
| Resting Time | Temp Increase | Juiciness Level |
|---|---|---|
| 3 minutes | 2-3°F | Decent |
| 5 minutes | 3-5°F | Optimal |
| 10+ minutes | 8-10°F | Very juicy but cools quickly |
Cover loosely with foil – tight wrapping steams the crust into sogginess. Speaking from regrettable experience...
Cooking Methods Compared: Times & Temps
Your oven isn't the only game in town. Each method needs different approaches:
Oven-Roasting (The Classic)
- Temp: 425°F (218°C)
- Time: 18-25 minutes total
- Pro Tip: Sear first in oven-safe skillet for crust, then roast. Check cooked pork tenderloin temperature at 15 minutes – it sneaks up fast!
Grilling (Smoky Goodness)
- Temp: Direct heat 450°F, then indirect
- Time: 15-20 minutes
- Watchout: Flare-ups char the outside before interior hits safe cooked pork tenderloin temperatures. Use two-zone fire!
Sous Vide (Foolproof but Slow)
140°F bath for 1-4 hours. Perfect edge-to-edge pink. But honestly? Feels like cheating. And the texture gets almost too tender – like it lost its soul.
Air Fryer (Surprisingly Great)
400°F for 12-15 minutes. Shake basket halfway. Gets crusty like fried pork without the oil slick. My Wednesday-night go-to.
Common Mistakes That Ruin Good Pork
I’ve made every error imaginable. Learn from my fails:
- Not Trimming Silver Skin: That tough membrane won’t render. Peel it off before cooking or chew forever.
- Over-Marinating: Acidic marinades >4 hours turn pork mushy. 2 hours max for vinegar-based.
- Slicing Too Soon: Cutting before resting = all juices on the cutting board, not in the meat. Patience!
- Ignoring Carryover Cooking: Pulled at 145°F? Congrats, it’s now 153°F and dry. Pull at 140°F and let physics work.
Salvage Trick: Overcooked? Slice thin, drench in broth or BBQ sauce, and make sandwiches. Denial helps.
Pork Tenderloin Temperature FAQ
Is pink pork safe to eat if it hit 145°F?
Yes! Myoglobin causes pinkness. As long as your thermometer read 145°F at the center, it’s safe regardless of color. Trichinella dies at 137°F.
Why does my pork taste dry even at 145°F?
Three likely culprits: 1) You sliced immediately after cooking (rest 5 mins!), 2) Your thermometer is uncalibrated, or 3) You overcooked the exterior via high-sear.
Can I eat pork at 140°F?
Technically risky if not held at that temp. USDA says 145°F because most home cooks won’t hold it at 140°F for the required 12 minutes. Better safe than sorry.
Should I brine pork tenderloin?
Only if you want juicy results every time. My 6-hour basic brine: ¼ cup salt + ¼ cup sugar per quart water. But skip brining if using soy sauce marinade – salt overload!
Internal Temp vs. Cooking Time Charts
These saved me when I started. Bookmark this:
Oven-Roasting Times (425°F)
| Weight | Approx. Cook Time | Pull Temp | Final Temp After Rest |
|---|---|---|---|
| 1 lb (450g) | 15-18 mins | 140-142°F | 145°F |
| 1.5 lbs (680g) | 20-22 mins | 138-140°F | 145°F |
| 2 lbs (900g) | 22-25 mins | 137-139°F | 145°F |
Note: Times vary wildly by oven. Start checking early!
Grill Times (Direct/Indirect Heat)
| Thickness | Sear Time | Indirect Cook Time | Pull Temp |
|---|---|---|---|
| 1.5" thick | 2 mins/side | 12-14 mins | 140°F |
| 2" thick | 3 mins/side | 15-18 mins | 139°F |
Advanced Tips From My Test Kitchen Fails
After 50+ tenderloins (my family now fears pork), here’s what I swear by:
- Butterfly Thick Ends: Fold thin ends under to create even thickness. No more overcooked tips!
- Dry Brine Overnight: Salt the meat, leave uncovered in fridge. Crispier crust + deeper seasoning.
- Reverse Searing: Cook low (275°F) until 120°F internal, then sear. Takes longer but impossible to overcook.
My "aha!" moment? Brining a tenderloin overnight for a dinner party then forgetting to rinse it. Salt-bomb pork! Still hear guests politely choking. Now I rinse thoroughly and pat dry.
The Bottom Line on Cooked Pork Tenderloin Temperature
Forget cooking times. Stop poking it with forks. Buy a decent thermometer. Pull at 140°F for medium (145°F after rest). That’s the golden rule for what is the temperature of cooked pork tenderloin. Do that, and you’ll nail it every single time. Unless your thermometer batteries die mid-cook. Ask me how I know...
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