How Long Does It Take To Cook Pork Tenderloin? Here’s The Answer!

Pork tenderloin, a lean and flavorful cut of meat, has become a culinary staple in kitchens worldwide. However, determining its optimal cooking time can be a culinary conundrum. This comprehensive guide will unravel the intricacies of pork tenderloin cooking times, ensuring you achieve succulent and juicy results every time.

Factors Influencing Cooking Time

The cooking time of pork tenderloin is influenced by several factors:

• Size: Larger tenderloins require longer cooking times.
• Thickness: Thicker tenderloins take longer to cook through.
• Cooking Method: Different cooking methods have varying heat intensities and cooking times.
• Desired Doneness: Cooking time varies depending on whether you prefer your pork tenderloin medium-rare, medium, or well-done.

Cooking Methods and Times

Oven Roasting

• Temperature: 400°F (200°C)
• Cooking Time:
• 20-25 minutes for a 1-pound (450g) tenderloin
• 30-35 minutes for a 1.5-pound (680g) tenderloin
• 40-45 minutes for a 2-pound (900g) tenderloin

Pan-Searing

• Temperature: Medium-high heat
• Cooking Time:
• 5-7 minutes per side for a 1-pound (450g) tenderloin
• 7-9 minutes per side for a 1.5-pound (680g) tenderloin
• 9-11 minutes per side for a 2-pound (900g) tenderloin

Grilling

• Temperature: Medium heat
• Cooking Time:
• 15-20 minutes per side for a 1-pound (450g) tenderloin
• 20-25 minutes per side for a 1.5-pound (680g) tenderloin
• 25-30 minutes per side for a 2-pound (900g) tenderloin

Smoking

• Temperature: 225-250°F (110-120°C)
• Cooking Time:
• 2-3 hours for a 1-pound (450g) tenderloin
• 3-4 hours for a 1.5-pound (680g) tenderloin
• 4-5 hours for a 2-pound (900g) tenderloin

Internal Temperature Guide

To ensure your pork tenderloin is cooked to perfection, use a meat thermometer to measure its internal temperature. The USDA recommends cooking pork to an internal temperature of 145°F (63°C) for medium-rare, 150°F (66°C) for medium, and 160°F (71°C) for well-done.

Resting Time

After cooking, it’s essential to let your pork tenderloin rest for 10-15 minutes before slicing. This allows the juices to redistribute, resulting in a more tender and flavorful experience.

Cooking Tips

• Trim Excess Fat: Remove any excess fat before cooking to reduce shrinkage.
• Season Liberally: Season your tenderloin generously with your favorite herbs and spices.
• Use a Marinade: Marinating your tenderloin overnight helps enhance its flavor and tenderness.
• Avoid Overcooking: Overcooked pork tenderloin becomes tough and dry. Use a meat thermometer to prevent this.
• Serve Immediately: Once cooked, serve your pork tenderloin immediately for optimal flavor and texture.

The Ultimate Pork Tenderloin Cooking Guide

Whether you’re a seasoned home cook or just starting your culinary journey, this comprehensive guide provides everything you need to know about cooking pork tenderloin. By understanding the factors that influence cooking time, following our recommended cooking methods and times, and using our helpful tips, you’re guaranteed to achieve succulent and flavorful pork tenderloin every time.

Frequently Asked Questions

Q: What is the best way to cook pork tenderloin?
A: All cooking methods yield great results, but roasting is a popular choice for its simplicity and even cooking.

Q: How do I know when my pork tenderloin is done?
A: Use a meat thermometer to check the internal temperature. It should reach 145°F (63°C) for medium-rare, 150°F (66°C) for medium, or 160°F (71°C) for well-done.

Q: Why is my pork tenderloin tough?
A: Overcooking is the most common reason for a tough pork tenderloin. Make sure to use a meat thermometer and remove it from the heat once it reaches the desired internal temperature.