How to Cook Pork Tenderloin
Pork tenderloin is lean and cooks fast, which means a few extra minutes in the oven is the difference between a juicy roast and a dry, chalky one. Searing first for color, then finishing in the oven to a precise internal temperature, is what keeps it tender.
Steps
- 1Pat the tenderloin dry with paper towels and trim off the thin silverskin membrane with a sharp knife.
- 2Season generously with salt and pepper, or coat with a spice rub, and let it sit at room temperature for 15-20 minutes.
- 3Preheat the oven to 425°F (220°C).
- 4Heat 1-2 tablespoons of oil in an oven-safe skillet over medium-high heat until shimmering.
- 5Sear the tenderloin on all sides, about 2 minutes per side, until deeply browned all over.
- 6Transfer the skillet directly to the oven and roast for 12-18 minutes, until an instant-read thermometer inserted into the thickest part reads 140-145°F (60-63°C).USDA safe minimum for beef, pork, lamb, veal: 145°F (63°C), plus a 3-minute rest
- 7Remove from the oven, tent loosely with foil, and let it rest for 5-10 minutes before slicing.
- 8Slice into medallions about 1/2 inch thick and serve.
Common mistakes
- Skipping the silverskin trim: that tough membrane doesn't render and makes slices chewy and hard to cut.
- Pulling it at 160°F or higher: pork tenderloin is safe and best at 145°F; anything past that turns dry and stringy since there's almost no fat to buffer overcooking.
- Slicing right out of the oven: the juices haven't redistributed yet and will pool out onto the cutting board instead of staying in the meat.
- Using a cold skillet for the sear: a pan that isn't fully preheated steams the surface instead of browning it, leaving a pale, flabby crust.
Equipment
- Oven-safe skillet (cast iron or stainless steel)
- Instant-read meat thermometer
- Sharp boning or chef's knife
- Aluminum foil
FAQ
What internal temperature should pork tenderloin be cooked to?
140-145°F (60-63°C) at the thickest point, then let it rest. The USDA's 145°F minimum already includes a built-in safety margin for whole cuts of pork.
How long does a pork tenderloin take to cook?
A typical 1-pound tenderloin takes about 20-25 minutes total: 6-8 minutes searing plus 12-18 minutes roasting at 425°F, depending on thickness.
Why is my pork tenderloin tough even though I didn't overcook it?
Tenderloin has very little connective tissue, so toughness usually comes from slicing with the grain instead of against it, or from skipping the rest period so juices haven't reabsorbed.
Can I cook pork tenderloin without searing it first?
Yes, roasting alone at 425°F works, but skipping the sear means the surface browns much less and the exterior stays pale and less flavorful.
What's the difference between pork tenderloin and pork loin?
Tenderloin is a long, narrow, very lean muscle that cooks in under 20 minutes; pork loin is a wider, thicker roast that takes closer to an hour and is easy to confuse with tenderloin at the store.
Need exact temperatures or timing? Check our Time & Temperature Guide →