Pork Tenderloin: roast at 425°F for about 20 min. Internal temp: 145°F / 63°C.
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Safe Internal Temp
145°F / 63°C
Cooking Methods
↕ Slide the temperature to see how cook times change
your temp
425°F
cook time
~20min
Low & slow 375°450° Hot & fast
✎ Sear first, then oven.
Doneness Chart
Doneness
Target
Pull Temp
What to Expect
Medium (USDA safe)
145°F
140°F
Slight blush of pink, juicy
Medium-Well
150°F
145°F
Barely pink, firmer
Well-Done
160°F
155°F
No pink, very dry — avoid
Pull temp = when to remove from heat. Carryover cooking raises the temp 5–10°F as it rests.
Food Safety
Pork tenderloin is safe at 145°F with a 3-minute rest (USDA updated this from 160°F in 2011). It's a very lean cut, so going past 150°F dries it out quickly. A slight pink center at 145°F is perfectly safe and much juicier. Use a thermometer — this cut goes from perfect to overdone in minutes.
Frequently Asked Questions
What are the best tips for cooking pork tenderloin?
Remove silver skin — it won't render. Sear first for color. Rest 10 min. Very lean — don't overcook.
What internal temperature should pork tenderloin reach?
Pork tenderloin is safe at 145°F with a 3-minute rest (USDA updated this from 160°F in 2011). It's a very lean cut, so going past 150°F dries it out quickly. A slight pink center at 145°F is perfectly safe and much juicier. Use a thermometer — this cut goes from perfect to overdone in minutes.
What are the doneness temperatures for pork tenderloin?
Medium (USDA safe): 145°F (pull at 140°F). Medium-Well: 150°F (pull at 145°F). Well-Done: 160°F (pull at 155°F). Pull temp is when to remove from heat — carryover cooking raises the temp 5–10°F during rest.
How do you roast pork tenderloin?
Roast at 28–16 min. Sear first, then oven.
How do you grill pork tenderloin?
Grill at 18–22 min, turning. Indirect heat, turn every 5 min.
How do you sous vide pork tenderloin?
Sous Vide at 1.5–2 hrs. Sear after for crust. Perfectly even edge-to-edge.
