Quick Answer
The best way to cook pork tenderloin so it stays moist and tender is to not overcook it. Use a meat thermometer and cook to an internal temperature of 145°F. Brining the pork before cooking also helps it retain moisture. Choose methods like roasting, grilling or sautéing over high, dry heat cooking methods. Allow the meat to rest before slicing so the juices can redistribute. Marinating, basting and glazing during cooking will also help keep the tenderloin juicy.
How to Keep Pork Tenderloin Juicy
Pork tenderloin is a very lean and delicate cut of meat that can easily dry out during cooking if not prepared carefully. Here are some tips for keeping pork tenderloin moist and tender:
Don’t Overcook
The most important thing is to not overcook the pork. Since tenderloin is so lean, it can go from juicy and tender to dry and tough very quickly once it passes the ideal internal temperature. Use a meat thermometer to determine when the pork is done and remove it from the heat at 145°F for medium doneness. The temperature will continue rising 5-10 degrees after removing from the heat.
Brine Beforehand
Soaking the pork in a saltwater brine before cooking infuses it with moisture and seasons it throughout. Dissolve 1/2 cup salt in 4 cups water and submerge the pork for 1-2 hours. Rinse and pat dry before cooking. The brine will help the meat better retain moisture as it cooks.
Choose Gentler Cooking Methods
Roasting, grilling, sautéing, pan frying and baking are good cooking methods for pork tenderloin because they apply direct, dry heat. This allows the exterior to develop flavor while the inside stays tender. Avoid slow, moist heat methods like braising, stewing or slow cooking which will overcook the meat.
Allow the Meat to Rest
After cooking, resist cutting into the pork right away. Let it rest for 5-10 minutes tented loosely with foil. This allows the juices that have been forced out during cooking to reabsorb back into the meat. Slice too soon and the juices will spill out onto the cutting board instead of staying inside.
Marinate Prior to Cooking
Soaking the tenderloin in a marinade for a few hours before cooking helps tenderize and add flavor. The acids in the marinade also denature the proteins, allowing the meat to better retain moisture during cooking.
Baste and Glaze While Cooking
Basting the pork with marinade, stock or sauce as it cooks will help prevent the exterior from drying out. Applying a sweet glaze towards the end will help form a flavorful, moist exterior. Just be sure to glaze during the last 5-10 minutes only to avoid burning.
Choosing the Right Cooking Method
The cooking method you choose can have a big impact on how moist and tender the pork ends up. Here is an overview of good cooking techniques to use for pork tenderloin:
Roasting
Roasting in the oven is a simple, hands-off way to cook pork tenderloin. Season the meat and roast at 425°F until it reaches 145°F internally. The high heat helps brown the exterior while the interior stays tender. Basting halfway through roasting helps keep it from drying out.
Grilling
Cooking over direct high heat on the grill is another excellent option. Create a hot fire in a charcoal or gas grill. Cook the tenderloin over direct heat, turning occasionally until it reaches 145°F internally. The exterior will develop a flavorful char while the inside stays juicy.
Pan Searing or Sautéing
Cooking in a hot skillet on the stovetop also works well. Get the skillet very hot over high heat. Add a small amount of oil then sear the pork for 2-3 minutes per side until browned. Turn the heat down and finish cooking until it reaches the desired internal temperature.
Baking
Baking in a moderate oven keeps the pork very tender and juicy. Preheat the oven to 375°F. Place the seasoned pork on a baking sheet or pan and bake for 25-35 minutes until it reaches 145°F internally. Tent loosely with foil at the end to keep from overcooking.
Avoid Braising, Stewing and Slow Cooking
Wet cooking methods like braising and stewing should be avoided with tenderloin. The extended cooking times will overcook the lean meat, leaving it dry and tough. Save wet methods for tougher cuts like shoulder or butt that benefit from moist heat.
Step-by-Step Roasting Method
Roasting in the oven is one of the easiest ways to cook tender, juicy pork tenderloin. Follow these simple steps:
Ingredients:
- 1-2 lb pork tenderloin
- 2 tablespoons olive oil
- 2 cloves garlic, minced
- 1 tablespoon fresh rosemary, chopped
- Salt and pepper to taste
Instructions:
- Preheat the oven to 425°F.
- Pat the pork dry and season all over with salt and pepper. Rub with olive oil, garlic and rosemary.
- Place the pork on a rimmed baking sheet or roasting pan. Do not overcrowd the pan.
- Roast for 15 minutes. Remove from oven and baste with pan juices.
- Return to oven and roast 10-15 more minutes until thermometer reads 140-145°F when inserted into thickest part.
- Remove pork from oven, tent loosely with foil and allow to rest 5 minutes.
- Slice the pork into medallions and serve warm.
Tips:
- For added flavor and moisture, marinate the pork overnight before roasting.
- Use a meat thermometer for best results. Do not rely solely on roasting times.
- Basting halfway through prevents the exterior from drying out.
- Let pork rest before slicing to retain juices.
Correctly roasting pork tenderloin results in juicy, tender meat with a flavorful browned exterior every time.
Frequently Asked Questions
What temperature should pork tenderloin be cooked to?
Cook pork tenderloin to an internal temperature of 145°F for medium doneness. Use a meat thermometer for accuracy, as appearance is not reliable. The pork will continue cooking as it rests, rising about 5-10°F to end up between 150-155°F.
Should pork tenderloin be cooked covered or uncovered?
Pork tenderloin should be cooked uncovered to allow the exterior moisture to evaporate, promoting browning and flavor development. Covering will cause it to steam and braise, resulting in a paler color and mushier texture.
How long does it take to cook pork tenderloin in the oven?
A 1-2 pound tenderloin takes 25-40 minutes to roast in a 425°F oven until it reaches 145°F internally. Roasting time can vary based on size, shape and temperature of meat before cooking. Always rely on a thermometer for doneness, not just time.
Can you overcook pork tenderloin in the oven?
Yes, pork tenderloin can easily be overcooked in the oven since it is very lean. It can dry out quickly if left in too long after reaching the target internal temperature. Use a thermometer and remove it as soon as it hits 145°F to prevent overcooking.
Should you sear pork tenderloin before roasting?
Searing before roasting is optional but can help develop a more caramelized, flavorful exterior. Pat the meat dry and sear in a hot skillet for 1-2 minutes per side before roasting, or simply sear at the very end once it finishes cooking.
Conclusion
Pork tenderloin is delicious when prepared properly but can dry out easily if overcooked. Following a few simple guidelines will ensure tender, juicy results every time. Don’t overcook the lean meat, roast or grill using high heat, brine or marinate before cooking, baste during roasting, and allow the pork to rest before slicing. Master these basic methods to enjoy moist, flavorful pork tenderloin. With the proper techniques, this lean and delicate cut can be just as tender and tasty as more forgiving cuts of pork.