Internal Temp of Pork Tenderloin Guide

How do you know when the internal temp of pork tenderloin is right for you?

It doesn’t help that the USDA Food Safety and Inspection Service recently changed the recommended guidelines for the internal temperature of pork, in May 2020 to be precise.

The guidelines used to be 160°F, now they are 145°F.

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Internal Temp for pork tenderloin infographic

Internal Temp of Pork Tenderloin

Pork should be cooked to an internal temp of 145°F or 63°C for medium rare. Use a digital meat thermometer at the thickest part of the meat to check the meat is done.

At 160°F pork is well done, and overcooked for many people.

Here are the guidelines for the internal temp of pork:

For Medium-Rare: 145-150°F or 63-66°C

For Medium: 150-155°F or 66-69°C

For Medium-Well: 155-160°F or 69-72°C

For Well Done: 160°F or 72°C

Internal Temp of Pork Tenderloin Guide
Internal Temp of Pork Tenderloin Guide

Can Pork Be Pink in the Middle?

At 145°F internal temp for pork the meat is medium rare, and likely will have some pinkness in the middle. 

Much like beef, it is safe to enjoy pork tenderloin with some  pinkness in the middle, as long as the internal temp is 145°F at the thickest part of the meat.

How Long Should You Let Pork Tenderloin Rest?

Let your pork rest for 10 minutes after cooking so that the meat juices can redistribute themselves throughout the tissues.

If you don’t rest the pork it will simply not be as juicy and tender as it could be.

What Temperature Do You Pull Pork Tenderloin off the Grill?

You want to aim for a final internal temp of 145°F. Meat continues to cook for a few minutes after removing it from the grills, so you need to take the pork off at an internal temp of 135°F.

The temperature will typically rise by around 10°F during the first few minutes of resting.

If you were to take the pork off at 145°F then your pork would be 155°F and potentially overdone.

What Should the Internal Temperature Be For Pork Chops?

The internal temperature for all pork cuts is 145°F. The only exceptions are ground pork which is 160°F and a large cut of pork (such as pork butt) which needs to come up to 195-205°F to render the fat down for pulling.

Now you are ready to try our recipe for Smoked Pork Loin.

You may also enjoy our article on ‘Pork Butt Smoker Recipe.’

Or ‘Smoker Recipes Pulled Pork.’

For a great recipe for Pork Tenderloin try this one:

Pork Raised Right – Organic Pork from Porter Road

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