Balsamic Glazed Pork Tenderloin - 20 minute recipe! - A Gouda Life (2024)

FAQs

How do you cook pork tenderloin so it's not tough? ›

For the best, juiciest pork tenderloin, sear the pork on all sides in a skillet before finishing it in the oven. The spice blend you use is up to you (we love using a this steak seasoning or fresh herbs like rosemary and thyme).

Cooking Temperature of Pork

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.

Place the tenderloins directly on the grill grates, close the lid, and smoke until the internal temperature reaches 145℉, 1 to 2 hours. (The time will vary depending on the size of the tenderloins, your grill, and the weather.) Remove the tenderloins from the grill and let rest for 5 minutes before serving.

Brush the grill with vegetable oil. Remove the tenderloin from the bag and place in the center of grate. Discard bag with marinade. Cover and cook for 12 to 15 minutes, turning every 1 1/2 to 2 minutes, until the tenderloin reaches an internal temperature of 140 degrees F.

If you're not confident in your cooking skills, there is one foolproof way to guarantee your pork ends up on the tender side, even if you cook it too long: Soak it in a brine or a marinade. According to Hazel, these kinds of preparations always produce the most tender outcomes.

Unlike the more lean tenderloin and chops, pork shoulder is an incredibly forgiving cut of meat. It becomes more tender as it cooks and benefits from a lengthy cook time, so even if it stays on the heat a few minutes too long, you won't suddenly end up with something dry or rubbery.

DO NOT OVERCOOK THE MEAT. This is the cardinal rule for lean cuts of meat like pork tenderloin. At 400 degrees F, a 1-pound pork tenderloin will cook in 8 to 10 minutes after being seared on the stove.

Best to cook at about 200–225°F and get the internal temperature up to 190°F. The meat should fall apart and be plenty moist then. How long do you cook a pork loin at 250 degrees? That totally depends on how big a piece of meat and which cut you are cooking.

Cook it fast and hot — but keep an eye on temperature

If there was ever a time to use a meat thermometer, pork tenderloin is it. Unlike slow-cooked meat, tenderloin can go from juicy to dry in a matter of minutes.

We don't wrap pork loin in foil when smoking because the foil prevents the smoke from flavoring the meat. Larger cuts of meat like pork butt are sometimes wrapped in foil to help speed the cooking process. But it shouldn't last long with pork loin which is a smaller cut.

How do you smoke a pork tenderloin without drying it out? ›

Pork tenderloin is prone to drying out if over cooked, making sure to take the roast off the smoker as soon as the internal temperature reaches 145°F is imperative in achieving a nice juicy pork roast. Expect this to take about 1.5 hours to be finished.

With a pork tenderloin: Season the meat, sear all sides in a very hot pan, and then finish in the oven at 350°F (175°C) degrees until the internal temp. hits 145°F (63°C).

The National Pork Board recommends cooking pork chops, roasts, and tenderloin to an internal temperature between 145° F. (medium rare) and 160° F. (medium), followed by a 3 minute rest. Since large cuts increase approximately 10° F.

Oven: Heat oven to 425°F. Place pork on rack in shallow roasting pan. Roast 25 to 30 minutes per pound.

Sear the pork, then bake it.

For instance, you might sear your pork in a hot pan on the stove (or on the grill), then transfer your pork to the oven (or move it to a cooler area of the grill and close the lid) for the rest of its cooking time. The indirect heat is vital to keeping your pork tender and juicy.

Overcooking it.

Tenderloin is lean and one of the most tender cuts around, but the lack of fat means that overcooking it will result in dry, tough meat. Follow this tip: Tenderloin is best served rare or medium-rare, so use a thermometer to make sure it doesn't get cooked past 140°F in the center.

It's not possible to cook tenderloin well-done without being leathery. Above an internal temp of 150 degrees, there's a muscle filament called actin that starts to denature. It's this process that causes the muscle fibers to get firm, shorten, and dry out.