Pork tenderloin is a delicious and versatile cut of meat that can be prepared in many different ways. However, because it is a lean cut of meat, it can be easy to overcook and dry out. In this post, we’ll share some tips on how to cook pork tenderloin so it’s moist, juicy and delicious every time.
According to the United States Department of Agriculture (USDA), pork tenderloin should be cooked until it reaches an internal temperature of 63°C. This is a change from the previous recommendation of 71°C. Even if the pork has a touch of pink, it’s still considered safe to eat if it has reached 63°C.
The best way to test for doneness is to use an instant-read thermometer. Insert the probe into the thickest part of the meat. If it has reached 63°C, it should be moist, tender, and ready to enjoy.
Because pork tenderloin is very lean, it can be easily overcooked. We recommend a moderate oven temperature of 177-190°C. Baked uncovered in a 177°C oven, it will need about 20 to 27 minutes to reach an internal temperature of 63°C.
There are several methods for cooking pork tenderloin, including baking, grilling and sous vide. Whichever method you choose, be sure to remove any excess fat and silver skin from the outside of the tenderloin before cooking. If left on, the silver skin can cause the tenderloin to be chewy.
In conclusion, cooking pork tenderloin to an internal temperature of 63°C and using an instant-read thermometer to check for doneness are key to achieving a moist and juicy result. Happy cooking!