how long do i bake pork tenderloin

Unlock Perfectly Juicy Pork: How Long to Bake Pork Tenderloin (and Why Temperature Matters More)

Pork tenderloin is a weeknight dinner hero. It’s lean, cooks relatively quickly, and takes beautifully to all sorts of flavors. But there’s a common pitfall: dry, overcooked pork. So, the burning question is: how long do you actually bake it?

While we can give you time estimates, the real secret to perfectly cooked, juicy pork tenderloin isn’t strictly about the clock – it’s about internal temperature.

Why Time Alone Isn’t the Best Guide

Pork tenderloin is incredibly lean. Unlike fattier cuts like pork shoulder, it doesn’t have much internal fat to keep it moist if overcooked. Relying solely on a timer is risky because several factors influence cooking speed:

1. Tenderloin Size and Thickness: Naturally, larger or thicker tenderloins will take longer than smaller ones. They often vary in weight from ¾ lb to 1.5 lbs.
2. Oven Temperature: While recipes give a temperature, ovens can vary significantly in their actual heat and hot spots.
3. Starting Temperature: A tenderloin straight from the fridge will take longer than one that sat at room temperature for 20-30 minutes.
4. Searing: Did you sear the tenderloin on the stovetop before baking? This initial heat jump shortens the required oven time.
5. Baking Pan: Darker pans tend to cook faster than lighter ones.

The Golden Rule: Use a Meat Thermometer!

The most reliable way to guarantee juicy, perfectly cooked pork tenderloin is to use an instant-read meat thermometer.

• Target Temperature: The USDA recommends cooking pork tenderloin to an internal temperature of 145°F (63°C), measured in the thickest part of the meat.
• Resting is Crucial: Equally important is removing the pork from the oven when it reaches this temperature (or even 5 degrees below, around 140°F/60°C) and letting it rest for 5-10 minutes before slicing. During resting, the internal temperature will continue to rise slightly (carryover cooking), and the juices will redistribute throughout the meat, ensuring every slice is moist.

Don’t Fear the Pink! Modern food safety guidelines confirm that pork cooked to 145°F followed by a rest is perfectly safe. A slight blush of pink in the center is not only okay – it’s often the sign of a perfectly cooked, tender result!

So, How Long Approximately? (Use as a Guideline Only!)

Okay, you still need a starting point. Assuming you’re baking at a common temperature like 400°F (200°C) and potentially seared the tenderloin first:

• For a typical 1 to 1.5 lb pork tenderloin, oven baking time will likely be 15 to 25 minutes.
• Start checking the internal temperature early, around the 12-15 minute mark, especially if you seared it aggressively or if it’s on the smaller side.

A Basic Method for Baked Pork Tenderloin:

1. Prep: Preheat your oven (e.g., 400°F/200°C). Trim any excess fat or tough silver skin from the tenderloin. Pat it completely dry with paper towels (this helps with searing and browning). Season generously with salt, pepper, and your desired herbs/spices.
2. Optional (but Recommended) Sear: Heat a tablespoon of oil in an oven-safe skillet over medium-high heat. Sear the tenderloin on all sides until nicely browned (about 1-2 minutes per side). This adds fantastic flavor and texture.
3. Bake: Transfer the skillet directly to the preheated oven (or move the tenderloin to a baking sheet if your skillet isn’t oven-safe).
4. Monitor Temperature: Bake until the internal temperature reaches 140°F-145°F (60°C-63°C) when measured in the thickest part with an instant-read thermometer. Start checking early!
5. Rest: Remove the tenderloin from the oven, transfer it to a cutting board, and tent loosely with foil. Let it rest for 5-10 minutes.
6. Slice and Serve: Slice against the grain and serve immediately.

In Conclusion:

While a general estimate of 15-25 minutes at 400°F can give you a ballpark, don’t rely solely on time to bake your pork tenderloin. Invest in an instant-read thermometer and aim for that magic 145°F internal temperature, followed by a crucial rest. This is the foolproof way to banish dry pork forever and achieve tender, juicy perfection every single time. Happy cooking!