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Overview
Pork tenderloin is lean and quick to dry out, so gentle cooking makes a real difference. Brown it briefly in a hot skillet or on the grill, then slice it into juicy medallions.
Time and temperature
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| Texture | Bath setting | Check before serving | Cook time |
|---|---|---|---|
| Tender Pink | 150°F | 145°F | 1 hour–1 hour 30 minutes |
| Traditional | 155°F | 150°F | 1 hour 30 minutes |
| Well-Done | 160°F | 155°F | 1 hour 30 minutes |
Choose the time that matches the texture you want. Start timing when the bag goes into the fully heated water bath, and read the Cook safely section before serving.
Choose your texture
- 150°FTender Pink
- Juicy and tender with a slight blush in the center.
Best for
- Unstuffed whole pork tenderloin
- Herb, glaze, or satay-style finishes
Notes
- Set the bath to 150°F; the 1 to 1 hour 30 minutes duration is an initial quality estimate only.
- Color is a preference cue, not a safety check.
Tips
- Preheat and verify the bath before handling the pork.
- Pat the cooked surface completely dry before browning.
- Check the center with a clean thermometer after all browning is complete.
- 155°FTraditional
- A little firmer and less pink, while still staying juicy.
Best for
- Unstuffed whole pork tenderloin
- Mushroom, mustard, or cream sauces
Notes
- Set the bath to 155°F; the 1 to 1 hour 30 minutes duration is an initial quality estimate only.
- The thermometer, not color or elapsed time, determines completion.
Tips
- Apply sauces and glazes during the clean post-bath finish.
- Measure after all finishing heat is complete.
- Serve right away after the required rest.
- 160°FWell-Done
- Opaque and firm, with enough moisture for clean slices.
Best for
- Unstuffed whole pork tenderloin
- Rich sauces and gravies
Notes
- Set the bath to 160°F; the 1 to 1 hour 30 minutes duration is an initial quality estimate only.
- Sauce can balance the firmer texture.
Tips
- Pat dry before browning so the finish stays brief.
- Measure after the final browning step.
- Serve right away after the required rest.
Get it ready
- Remove the silver skin, pat the pork dry, and season it all over.
- Seal one tenderloin per food-safe bag.
- Put the bag into the fully heated water bath and start the timer.
Finish and serve
- Take the pork out of the bag and pat it very dry.
- Brown it briefly in a hot skillet or on the grill, adding herbs, mustard, butter, or glaze at the end.
- Rest for at least 3 minutes, then slice into medallions and serve.
Useful tips
- Preheat and verify the water bath before handling an unstuffed whole tenderloin.
- Treat bath time as a quality-planning estimate. The clean thermometer reading after all browning determines completion.
- Rest at least 3 minutes after reaching a center of at least 145°F, then slice and serve right away.
- Keep sauces, glazes, fats, garlic, and aromatics outside the bag and add them with clean equipment during the finished dish.
Questions
QTender Pink: Is slightly pink pork safe to eat?
QTender Pink: What if the center is below 145°F after browning?
QTraditional: Does a 155°F bath prove a 150°F center?
QWell-Done: Does a higher bath setting remove the thermometer step?
Cook safely
Use the chart for timing, then check the thickest part of the pork tenderloin with a food thermometer. It should reach 145°F. Rest it for at least 3 minutes before slicing, and keep the cooked food away from raw juices.
If the meat is ground, injected, mechanically tenderized, rolled, or stuffed, follow the package directions or a guide written for that form.
Cook with this guide
Recipes using this guide
Each recipe inherits a reviewed bath setting and cook time from the Pork Tenderloin guide.
