Roasted Pork Tenderloin Recipe (2024)

FAQs

Is it better to cook a pork loin at 350 or 400? ›

Prepare Your Pork Loin

First, you will want to preheat your oven to 400° F. You will end up lowering the heat later on but it is important to start at a high temp to trap the moisture inside the pork loin.

This cooking method is a surefire way to make moist and juicy pork tenderloin without much fuss. Searing the meat first gives it that golden-brown crust before a quick roast in the oven finishes it off. It's an easy, crowd-pleasing meal for any night of the week.

A tenderloin is lean, has little fat. Slow cooking does nothing but dry it out. Treat it like a steak - sear the edges then short cook just to finish to doneness. Or you can slice it in medallions so all you do is sear the outside and the inside will be cooked by the time you're done.

Pre-heat oven to 325F (165C). Bake pork tenderloin in the oven UNCOVERED for approximately 20-25 MINUTES *PER POUND* (44-55 MINUTES PER KILOGRAM) Or until internal temperature reaches 155F (68C), rested to a final 160F (71C).

Bake at 400 degrees F until pork registers between 145- and 150-degrees F (63 and 65 degrees C) at the thickest part of the tenderloin, 15-25 minutes depending on thickness. This means the pork will be juicy and slightly pink in the middle.

From oven oven-roasting to grilling, here's a quick guide to cooking times: How long to cook pork tenderloin in oven at 350°F: Placed in a baking dish and cooked uncovered, a pork tenderloin will take around 20-27 minutes at 350°F.

Drizzle the olive oil over the pork rind and the meat, rubbing it in with your fingers for best results (if you need more oil, add more). Season the rind with a generous amount of sea salt (about 1 tablespoon). Transfer pork to a roasting dish and roast for 50 minutes, or until the rind crackles.

Season with salt and pepper: Just before cooking, sprinkle the meat with salt and pepper. Wait to do this until you're ready to actually put the meat in the pan, otherwise the salt draws moisture out of the meat and you'll need to pat it dry again.

Preparing a pork roast

Rub the outside of the roast with seasonings as desired. Place the roast in a large oven-proof Dutch oven or roasting pan. Preheat the oven to 450°F (230°C). Sear the roast by placing it, uncovered, in the oven for 20-25 minutes.

Cook it fast and hot — but keep an eye on temperature

The size and structure of a tenderloin make it perfect for cooking quickly on high heat. You want to be able to brown the outside while still keeping it a little pink on the inside.

Can pork tenderloin be a little pink when done? ›

If fresh pork has reached 145°F (62.8 °C) throughout, even though it may still be pink in the center, it should be safe. The pink color can be due to the cooking method or added ingredients.

Meat juices inside can not react when we cook cold meat. We need room temperature for a juicy and tender steak. If you want to cook a tasty, delicious pork tenderloin in your oven, keeping all the flavors, you need to take it out of the refrigerator one hour before.

It turns out that 145° is a safe internal temperature and will give you a much juicier, more tender piece of meat (note that ground pork should still be cooked to 160°).

A pork tenderloin is a long, narrow, boneless cut of meat that comes from the muscle that runs along the backbone. A pork loin is wider and flatter, and can be a boneless or bone-in cut of meat. Pork loin comes from the back of the animal.

Foil-wrapped pork tenderloin is a great way to prepare this cut of meat to lock in flavor and moisture. Pork loin may not be as apt to dry out, but covering your pan with foil while roasting helps the meat retain its juiciness.

Generally, most cuts of pork tenderloin should cook in about 20-25 minutes, but always use a meat thermometer to be sure it's cooked to perfection. Make sure to double-check the internal temperature – even with stored pulled pork from the fridge to ensure the pork can be eaten and properly cooked.

CG: Roasting is the most natural way to cook a pork loin, and it's the easiest and the quickest to get into the oven. I like to sear the outside and then roast it, or you can just roast it as is. The indirect method of cooking preserves pork loin's inherent juiciness and tenderness.

At 400 degrees F, a 1-pound pork tenderloin will cook in 8 to 10 minutes after being seared on the stove. Unlike tough, fatty cuts of meat (like the shoulder used for Slow Cooker Pulled Pork), leaner cuts like pork tenderloin do not become more tender the longer they cook.

Rub remaining seasoned oil over all the roast. Place roast on rack fat side up. Roast uncovered for 10 minute then lower temperature to 250 degrees and roast till internal temperature is 150 to 155. About 3-4 hours.