Pork Tenderloin Cooking Time Calculator

Pork tenderloins is a lean cut of meat. Pork tenderloin come from a muscle that has little or no fat. Because of the lack of fat in pork tenderloin, cooking pork tenderloin for too long can lead to dry pork tenderloins.

The cooking time for pork tenderloin must be carefully monitor. The thicknesses and weight of the pork tenderloin will dictate the cooking time for the pork tenderloin. Heat from an oven will travel from the outside of the pork tenderloin to the center of the pork tenderloin.

How to Cook Pork Tenderloin

The thicker the pork tenderloin, the more longer it will take to cook the pork tenderloin to the desired temperature. The temperature setting of the oven will dictate the cooking speed of the pork tenderloin. Higher temperatures, such as 450 degrees will cook the pork tenderloin quick.

However, the exterior of the pork tenderloin may become tough due to high temperature. Lower temperatures, such as 400 degrees will cook the pork tenderloin more slow. However, the heat will evenly penetrate the pork tenderloin.

Different cooking method can also be used for cooking pork tenderloin. You can sear the pork tenderloin in a pan before being cooked in the oven or it can be grilled over direct heat. The starting temperature of the pork tenderloin will also play a role in the cooking time.

If the cook take the pork tenderloin directly from the refrigerator, the pork tenderloin will take longer to cook. Allowing the pork tenderloin to reach room temperature before cooking will shorten the cooking time of the pork tenderloin. A meat thermometer can be used to check the internal temperature of the pork tenderloin.

The internal temperature of pork tenderloin should reach 145 degrees Fahrenheit. However, the cook can remove the pork tenderloin from the heat at 140 degrees to allow the pork tenderloin to reach the correct temperature while it rest. Allowing the pork tenderloin to rest for 5 to 10 minutes after removing it from the heat allows the juices in the pork tenderloin to redistribute throughout the cut of meat.

If the pork tenderloin is sliced while hot, the juice will exit the meat and the pork tenderloin will become dry. When cooking pork tenderloin, you should of accounted for the fact that pork tenderloin will shrink during the cooking process. Pork tenderloin lose 12% of its weight during the cooking process.

If pork tenderloin is to be served in 5 to 6 ounce portion, pork tenderloin must be purchase in a larger raw weight. Removing the silver skin from pork tenderloin is one of the first step in the preparation of pork tenderloin. The silver skin is a membrane that will make the pork tenderloin chewily when cooked.

A sharp knife can be used to remove the silver skin prior to seasoning the pork tenderloin. Seasonings for pork tenderloin can be as simple as salt and pepper. Other seasonings, such as mustard and garlic can also be used.

Placing the pork tenderloin on a roasting rack allow for even cooking of the pork tenderloin. Finally, avoiding common mistake with cooking pork tenderloin, such as undercooking the pork tenderloin or not preheating the oven will ensure that the cooking process happen at the proper temperature.