At what temp is pork tenderloin done?
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Temperature
Temperature is a physical quantity that expresses how hot matter is, or as a measure of the average translational kinetic energy per atom or molecule in the system. It is the detectable portion of the molar thermal energy of matter; a temperature difference allows heat transfer to occur, as energy flows from a hotter body to a colder body.
Temperature is measured with a thermometer. It is calibrated in various temperature scales that historically have relied on various reference points and thermometric substances for definition. The most common scales are the Celsius scale (formerly called “centigrade”, with the unit °C), the Fahrenheit scale (with the unit °F), and the Kelvin scale (with the unit K), the latter being used predominantly for scientific purposes and is the primary temperature scale defined by the International System of Units (SI).
The lowest theoretical temperature is absolute zero, at which no more thermal energy can be extracted from a body. Experimentally, it can only be approached very closely, but not reached, which is recognized in the third law of thermodynamics.
Temperature is important in all fields of natural science, including physics, chemistry, Earth science, astronomy, medicine, biology, ecology, material science, metallurgy, mechanical engineering and geography as well as most aspects of daily life.
Pork tenderloin
Pork tenderloin, also called pork fillet, pork steak or Gentleman’s Cut, is a long, thin cut of pork.
As with all quadrupeds, the tenderloin refers to the psoas major muscle along the central spine portion, ventral to the lumbar vertebrae, the most tender part of the animal, because those muscles are used for posture rather than locomotion.
Products and uses
In some countries, such as the United States and the Netherlands (‘varkenshaas’), pork tenderloin can be bought as a processed product, already flavored with a marinade. A regional dish of the Midwestern United States is a pork tenderloin sandwich, also called a tenderloin – a very thinly sliced piece of pork, which is the larger, tougher loineye – or longissimus – muscle, which is battered or breaded, deep fried, and served on a small bun, often with garnishes such as mustard, pickle and onions.
This sandwich is relatively common and popular in the U.S. Midwest, especially in the states of Iowa and Indiana. In the southern states, tenderloin is often prepared as a breakfast biscuit, typically with egg or cheese. It is quite common for pork tenderloin to be used as an alternative to beef tenderloin as it can be just as tender but costs significantly less.
Cooking Temperature of Pork
Finding the correct pork cooking temperature is the final step in plating a perfectly juicy, tender cut of meat. Pork today is very lean, making it important to not overcook and follow the recommended pork cooking temperature. The safe internal pork cooking temperature for fresh cuts is 145° F. To check doneness properly, use a digital cooking thermometer.
Fresh cut muscle meats such as pork chops, pork roasts, pork loin, and tenderloin should measure 145° F, ensuring the maximum amount of flavor. Ground pork should always be cooked to 160° F. Doneness for some pork cuts, such as small cuts that are difficult to test with a thermometer or large cuts that cook slowly at low temperatures, is designated as “tender.” Pre-cooked ham can be reheated to 140° F or even enjoyed cold, while fresh ham should be cooked to 145° F.
Following these pork cooking temperature guidelines will not only result in a safe eating experience but also preserve the quality of your meat for a juicy, tender, delicious meal.
PORK TENDERLOIN INTERNAL TEMPERATURE GUIDE
Say goodbye to tough and dry pork tenderloin with this internal temperature guide. In this post, we’re sharing some tips on how to cook pork tenderloin so it’s moist, juicy and delicious!
Pork is one of the most popular and versatile meats to eat. It’s available in many cuts and can be prepared in a variety of ways. Pork tenderloin is a cut of pork that’s wildly popular. It’s a perfect size, cooks quickly, and is quite lean.
WHAT IS THE PROPER INTERNAL TEMPERATURE FOR PORK TENDERLOIN?
According to the United States Department of Agriculture (USDA), pork tenderloin should be cooked until it reaches an internal temperature of 145°F. In 2011 the USDA reduced the recommended internal temperature from 160°F to 145°F.
History of Trichinella
Why do so many people learn to cook the pink out of their pork? It all started with a parasitic worm called Trichinella. Fairly prevalent in pork in the 1930s and ’40s, trichinella caused a particularly unpleasant and sometimes fatal disease called trichinosis. To combat it, the government urged people to cook their pork to 160 F, which would kill the parasite.
As it turns out, 160 F was overkill. The trichinella worm is actually killed at 137 F. For all those years, people had been drastically overcooking pork for no good reason at all. In later decades, stricter laws governing the ways pork can be raised and handled helped drive the prevalence of trichinella way down, to the point where by the mid-1990s it had been nearly completely eradicated.
Today’s Pork Is Leaner Than Ever
Modern pork is much leaner (less fatty) than it was in decades past, making it much more prone to drying out if it’s overcooked. Even so, people kept right on cooking their pork to 160 F, despite the fact that 160 F was always too high and trichinella had been wiped out in any case. It was just the way they’d always been told to cook pork. Additionally, the USDA continued to recommend cooking pork to a minimum internal temperature of 160 F.
USDA Updated Guidelines in 2011
In 2011, the USDA updated their recommendations. The USDA now lists 145 F as its recommended safe minimum cooking temperature for fresh pork. This cooks pork to medium as opposed to well-done. A pork loin cooked to 145 F might look a little bit pink in the middle, but that’s perfectly all right. In fact, it’s great.
Some intrepid souls, in search of ever more tenderness and juiciness, might even dare for 135 F to 140 F. But even if you stick to 145 F, your pork is going to be lifetimes more tender, juicy and flavorful than you’ve ever tasted before. A great tool to help you stay on top of your temperatures is a digital probe thermometer that can be set to alert you when the meat reaches its target temperature.
The Target Temperature for Pork Is 145 F
Because of something called “carry-over cooking,” you have to remove your pork roast from the oven when its actual temperature is 5 to 10 degrees below its target temperature. The meat’s internal temperature will continue to increase for a while, even after you take it out of the oven. The bigger the piece of meat and the higher your cooking temperature, the greater this effect will be.
One last note: The USDA’s guidelines only apply to whole pork cuts like chops, roasts and so on. Ground pork, like all ground meats, still needs to be cooked to 160 F. Now get out there and enjoy some juicy pork roasts and chops.
HOW TO KNOW WHEN PORK TENDERLOIN IS DONE: USE AN INSTANT READ THERMOMETER
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 145°F, it should be moist, tender, and ready to enjoy.
HOW LONG TO COOK PORK TENDERLOIN
Pork tenderloin is a smaller cut of lean meat and cooks quite quickly. Baked uncovered in a 350°F oven, it will need about 20 to 27 minutes to reach an internal temperature of 145°F.
How to Cook Pork Tenderloin
This tender roasted Pork Tenderloin recipe is so simple to prepare and incredibly tender, juicy and delicious!
Pork tenderloin is lean, healthy and becomes fork-tender when roasted in the oven with just a little bit of seasoning.
A delicious main dish alongside is fast enough to make on a busy weeknight and elegant enough to serve to guests at a dinner party!
How To Prepare Pork Tenderloin
It is incredibly versatile, you can make roast pork tenderloin either baked in the oven, on the BBQ, or even in the air fryer. Pork tenderloin can be prepared in so many different ways… in addition to roasting, stuffed pork tenderloin or herb-crusted pork tenderloin are favorites too! We sometimes even slice it into medallions (which fry up in literally minutes or are perfect for making Grilled Pork) for a fast weeknight meal.
It can be crusted or just simply seasoned with your favorite seasonings or even just a simple sprinkle of salt and pepper – when you have a delicious, premium cut of meat, that is all it really needs!
How Do You Make Pork Tenderloin Juicy?
Knowing how to properly cook pork tenderloin can help you achieve melt in your mouth perfection! The answer is really simple, the key to perfect pork tenderloin is to make sure you don’t overcook it.
Many of us grew up at a time when our parents cooked all things pork until it was tough as leather. Today pork is safe to consume cooked to medium (145° F) leaving it just a little bit pink in the middle and tender & juicy. Serve this with perfect mashed potatoes and easy roasted asparagus.
Tips for Perfection
- Cook at a high temperature so the outside will have nice color and flavor.
- Brush with olive oil and fresh herbs & spices to the outside before cooking.
- Use a thermometer to achieve the perfect temperature.
- Allow your meat to rest before cutting.
- If cooking pork tenderloin medallions, fry or grill them for just a few minutes on each side.
- Do not overcook. Pork tenderloin is very lean if overcooked can become dry.
