Pork tenderloin is a long, narrow, and lean cut of meat, making it a versatile choice for a quick meal. Because it contains very little fat, this cut is highly susceptible to drying out if overcooked. Baking is a preferred method as it provides consistent, encircling heat that helps achieve an even moisture level throughout the meat.
The Ideal Baking Temperature and Time
Baking pork tenderloin relies on using a high oven temperature to cook the meat quickly, preventing the muscle fibers from losing too much moisture. A temperature of 400°F is recommended for achieving a balance between cooking speed and exterior browning. Some cooks opt for 425°F for a more pronounced crust. High heat forces the exterior of the meat to firm up rapidly, which helps contain the internal juices.
A typical one-pound pork tenderloin baked at 400°F requires approximately 20 to 30 minutes. The exact duration depends on the oven calibration and the initial thickness of the meat. A general guideline is roughly 15 minutes of cooking time per pound, but this should not replace the use of a thermometer. Before baking, trim the silver skin—a tough membrane—from the surface, as this connective tissue will contract and cause the meat to curl.
Searing the tenderloin on the stovetop before baking is an optional preparatory step that influences the total cooking time. Quickly searing the meat in an oven-safe skillet develops a richer flavor and darker exterior crust through the Maillard reaction. If the tenderloin is seared first, the subsequent baking time at 400°F will be reduced, often to as little as 8 to 15 minutes. Regardless of whether a pre-sear is performed, the final determination of doneness must be made using a precise measurement of the internal temperature.
Verifying Doneness and Resting
The most reliable method for determining doneness is by using an accurate meat thermometer. The United States Department of Agriculture (USDA) recommends that fresh cuts of pork be cooked to a minimum internal temperature of 145°F (63°C). This temperature allows the meat to remain juicy without compromising safety.
Insert the thermometer into the thickest part of the tenderloin, ensuring the tip is not touching bone or the pan below. Once the thermometer registers 145°F, immediately remove the tenderloin from the oven and transfer it to a cutting board. The temperature will continue to rise by a few degrees after removal, a process known as carryover cooking.
A mandatory resting period is required to achieve the highest quality result. Allow the pork tenderloin to rest for at least five to ten minutes for the muscle fibers to relax. During cooking, heat causes the muscle proteins to contract, pushing moisture toward the center of the meat. Resting permits the internal pressure to equalize, allowing the juices to redistribute evenly instead of spilling out when sliced. Slicing the tenderloin before resting will result in a significant loss of moisture and a drier final product.