Pork tenderloin is a lean and tender cut of meat that can easily be overcooked if not prepared properly. The tenderloin comes from the loin section of the pig, which runs along the back, and is one of the most tender cuts due to very little marbling or fat content. This makes the tenderloin cook faster than other pork cuts. With just a little care and attention, though, pork tenderloin can turn out juicy, flavorful and perfectly cooked.
What happens when you overcook pork tenderloin?
Overcooking pork tenderloin leads to a dry, tough and chewy texture. This is because pork tenderloin has very little fat or collagen, which is what keeps meat moist and tender during cooking. Without that protective fat and collagen, the tenderloin can go from juicy and tender to dry and tough very quickly.
When pork is cooked beyond its ideal internal temperature, the proteins start to get tougher as they contract. The meat loses moisture and shrinks, squeezing out juices. This leads to a leathery, dried out pork tenderloin that is difficult to chew and swallow. All the natural moisture has been cooked out of it, leaving it dry and flavorless.
While a little pink in the center used to be a sign of undercooked pork, today’s pork can safely be eaten at lower temperatures. Aim for an internal temperature between 145°F to 160°F for juicy, tender pork. Once it passes 160°F, it starts to get dry and overcooked very quickly.
What is the ideal internal temperature for pork tenderloin?
The ideal internal temperature for juicy, tender pork tenderloin is between 145°F to 160°F. At this stage, the tenderloin will be slightly pink in the center and juicy throughout.
Here are the recommended safe internal temperatures for pork according to the United States Department of Agriculture (USDA):
- 145°F (63°C) – The pork is safe to eat at this temperature, but may still be slightly pink in the center. This is ideal for juicy pork tenderloin.
- 160°F (71°C) – The pork is fully cooked, but can still be tender and juicy at this temperature.
- 165°F (74°C) – The pork is fully cooked through without any pink coloration.
Cooking the tenderloin to between 145°F to 160°F gives you leeway to retain moisture and tenderness before the meat starts to toughen up and dry out. Use a reliable instant-read meat thermometer to check the internal temp of the thickest part of the tenderloin to ensure doneness.
How to avoid overcooking pork tenderloin
Here are some tips to prevent overcooking pork tenderloin and keep it tender and juicy:
Don’t overcook it
Use a meat thermometer to monitor the internal temperature of the pork. As soon as it reaches 145°F to 160°F, remove it from the heat. The tenderloin will continue cooking from residual heat and the temperature will rise about 5°F to 10°F after you take it off the heat. Resting the meat allows the juices to redistribute evenly throughout the meat too.
Cook it low and slow
Cooking the tenderloin at a lower temperature for a longer time lets the inside cook through without overdrying the outside. Try cooking it at an oven temp of 300°F – 325°F until it reaches the desired internal temperature.
Sear it first
Searing the tenderloin in a hot pan or under the broiler before finishing it in the oven helps create a browned, caramelized crust on the exterior while keeping the inside tender and juicy.
Cook to proper doneness, not by time
Every piece of meat is different, so relying on cook times can lead to over or undercooking. A thermometer is the foolproof way to know when the pork is properly cooked.
Let it rest before slicing
Letting the pork rest for 5-10 minutes after cooking allows the juices to redistribute and the meat to relax. Slicing into it too soon will cause the juices to run out and the meat to dry out.
Use a meat thermometer
A food thermometer takes the guesswork out of determining doneness. Instant-read thermometers quickly show the internal temp so you can prevent overcooking.
Brine it
Soaking the pork in a saltwater brine before cooking seasons it and helps it retain moisture. Brined meat is harder to overcook and dry out.
Marinate it
Marinades infuse flavor and moisture into the meat. The acids in ingredients like wine, citrus juice or vinegar also tenderize the meat.
Baste it while cooking
Basting the pork tenderloin while it roasts adds moisture to the exterior to prevent it from drying out.
How to tell if pork tenderloin is overcooked
Here are some signs that your pork tenderloin is overcooked:
- Dry, stiff texture
- Chewy, tough to bite through
- Stringy, fibrous meat
- No pale pink center
- Loss of juices/moisture when sliced
- Internal temperature over 165°F
If your pork tenderloin exhibits any of these characteristics, it has been cooked past its ideal temperature and time, resulting in dryness and toughness throughout the meat.
Can you save overcooked pork tenderloin?
It can be difficult to salvage overcooked pork tenderloin, but there are some methods you can try to moisten it up:
- Slice the pork and drizzle with additional sauce, gravy or jus from the pan.
- Shred or chop the pork and mix it with a liquid like broth or barbecue sauce.
- Use the pork in wet dishes like soup, chili, casseroles or tacos.
- Slice thinly and serve with a sauce on the side to moisten each bite.
- Make pork tenderloin sandwiches and use mayo, mustard or other condiments to mask dryness.
- Cube the pork and skewer into kebabs with vegetables and mushrooms.
While overcooked pork can’t be fixed entirely, surrounding it with other flavors and moisture can help make it more palatable. Avoid eating it dry and plain. The best solution is still to properly cook the tenderloin to the right temperature when preparing it.
Tips for cooking juicy pork tenderloin
Here are some top tips for cooking pork tenderloin so it turns out tender and juicy every time:
Start with thick tenderloins
Thicker cuts around 1-2 inches wide cook more evenly and have more wiggle room before overcooking.
Trim excess fat and silverskin
This helps prevent buckling and promotes even cooking.
Season well
Rubbing the meat all over with oil and seasoning adds flavor and helps browning.
Sear the meat first
A hot pan, grill or broiler can create a delicious brown crust before roasting.
Cook low and slow
Slow roasted or baked pork stays tender. Use temps between 300-325°F.
Let it rest before slicing
Allow 10 minutes rest time so juices redistribute through the meat.
Slice against the grain
Cutting against the grain shortens the muscle fibers for tender slices.
Serve with pan juices
Spooning pan drippings over the pork adds back moisture and flavor.
Conclusion
Pork tenderloin has a tendency to dry out and get overcooked very easily. However, with proper temperature monitoring, slower cooking methods and resting, you can produce tender, juicy and perfectly cooked tenderloin every time. A thermometer is essential for cooking pork tenderloin to the ideal doneness. Be sure to take it off the heat at 145°F – 160°F for the best texture and moisture. With the right techniques, you can avoid an overcooked, chewy pork tenderloin.