4 methods compared. Times, temperatures, and when to use each one.
Quick Answer
The fastest way to cook pork tenderloin is to sous vide it (about 1 min). For the most versatile option, roast is the go-to method. Always cook to 145°F / 63°C.
Roast is the default for pork tenderloin, and there's not much competition. Sear it in a hot pan for color, then finish in a 400°F oven and you're eating in under 25 minutes with one pan to clean. Grill it when you want smoke flavor and don't mind running a two-zone fire and turning it every 5 minutes. Sous vide is the most foolproof option: 1.5 to 2 hours at 140°F gets you pink edge to edge with zero guesswork, but it's a plan-ahead method, not a weeknight scramble. Skip the slow cooker unless you're shredding the meat for tacos or sandwiches. Tenderloin has almost no connective tissue, so 6 to 8 hours of low heat just dries it out instead of breaking it down the way it would with a tougher cut.
The fastest way to cook pork tenderloin is to sous vide it (about 1 min). For the most versatile option, roast is the go-to method. Always cook to 145°F / 63°C.
How do you roast pork tenderloin?
Roast: 16–28 min at 375–450°F. Sear first, then oven.
How do you grill pork tenderloin?
Grill: 18–22 min, turning / 14–18 min, turning at Medium, Medium-High. Indirect heat, turn every 5 min.
How do you sous vide pork tenderloin?
Sous Vide: 1.5–2 hrs at 140°F / 60°C. Sear after for crust. Perfectly even edge-to-edge.
How do you slow cooker pork tenderloin?
Slow Cooker: 6–8 hrs low / 3–4 hrs high at Low or High. Add liquid. Shreds beautifully.
