Safe Pork Tenderloin Internal Temperature & How to Check It

Pork tenderloin is very, very lean, which means if overcooked, it can easily become dry and tough. However, undercooking it can leave it below the safe internal temperature. So, what’s the sweet spot for that tender, moist texture? In short, the ideal pork tenderloin internal temperature is 140°F (60°C). But don’t think it’s that simple - it’s not just about hitting that number. This post will answer all your questions about how to check pork tenderloin internal temp and how to ensure it comes out tender and juicy every time.

Why Pork Tenderloin Internal Temp Matters?

Many guidelines, including those from the USDA, the authoritative body on internal cooking temperatures, tell you that meat needs to be cooked to a specific temperature to be safe to eat. From the food safety perspective, this is totally reasonable, as undercooked meat may carry harmful bacteria such as Salmonella and Trichinella.

Actually, there are many different cuts of meat, and each of them needs to be cooked to a different internal temperature. Take pork, for example, the lean tenderloin often requires a lower temperature to keep tender and moist. Ribs or shoulder, on the other hand, require a higher temperature to break down the fat and collagen.

Therefore, this guide aims to pinpoint the perfect internal temperature for pork tenderloin when done, ensuring it’s both safe to eat and deliciously tender.

RELATED: Filget Mignon Internal Temperature

Safe Pork Tenderloin Internal Temp

For a long time, we’ve been told to cook pork until it’s dry and white, stemming from past fears of trichinosis. Thankfully, advancements in modern farming practices mean we no longer need to follow that old method. Now, the USDA has also adjusted the recommended cooking temperature for pork to 145°F (63°C), which, when held for 3 minutes, kills harmful pathogens. This isn’t a fringe culinary opinion, but the official food safety guideline. 

That said, for the best flavor and texture, I suggest cooking pork tenderloin at a slightly lower temperature, which is equally safe. For more details, see:

Pork Tenderloin Internal Temp Chart

How to Check Pork Tenderloin Internal Temp?

Here, the only reliable tool is a meat thermometer. You can choose a traditional, inexpensive instant-read thermometer, or a smart thermometer like INKBIRD. The best one isn’t necessarily the priciest, but rather one that’s easy to use, accurate, and frequently used.

Simply insert the probe into the thickest part of the meat, and you’ll know if the pork tenderloin is done within seconds. For larger cuts, like smoked pork tenderloin, you can use multiple probes or check the temperature at several different spots to ensure even cooking throughout.

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4-Probe Wireless Smart Meat Thermometer

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Expert Tips for Cooking Pork Tenderloin

Beyond temperature, I have some tips that could literally elevate your tenderloin from good to exceptional.

• Reverse Sear: Instead of searing first, I start by roasting the seasoned tenderloin in a low oven (around 275°F / 135°C) until it's about 15-20 degrees below my final target temperature. I like it to be medium-rare, so it’s about 125°F. I then get a skillet scorching hot, and give each side a quick, 60-90 second sear for that beautiful Maillard crust.
• Sous Vide: Another way I will cook pork tenderloin is sous vide. I seal the tenderloin with seasonings and cook it in a water bath set to my exact desired pork tenderloin done temp, then cook it for 2 hours. It’s basically impossible to overcatch it this way. Afterward, I pat it dry and sear it violently in a hot pan for a minute to develop a delicious crust.

RELATED: Sous Vide Pork Tenderloin Recipe

FAQs

Is it safe for pork to be still pink?

Yes, it is completely safe. As long as your pork tenderloin has reached an internal temperature of at least 140°F, any pink color is fine. Trust the thermometer, not the color. Even the USDA-recommended pork internal temperature can still appear pink in the center.

How long does it take to reach the safe pork tenderloin internal temp?

Cooking time varies significantly based on the cooking method and the size of the pork tenderloin. For example, in a 425°F oven or on the direct heat of a grill, a 1-pound tenderloin will take approximately 18 minutes to cook. On the other hand, with sous vide, it will take about 1-2 hours. However, these times are all estimates, and the best way to check doneness is still by checking the internal temperature.

Can I cook pork tenderloin from frozen?

For all other methods, no. To cook evenly, thaw it in the refrigerator overnight first. But sous vide is the only method where you can go from frozen. Just add an extra 60 minutes to the cook time to account for the frozen state.