How Long to Cook Pork Tenderloin in the Oven at 350

Picked up a lovely pork tenderloin but scratching your head on how to cook it? Turn your oven to 350- and I’ll tell ya exactly what to do.

It’s pretty straightforward! 

Prep your tenderloin with a tasty spice rub and butter. Time to cook! 

How long, you ask? A good rule of thumb is to aim for 25 minutes per pound.

Once it’s done, let it rest for 5 minutes before slicing. Voila! Perfect pork tenderloin, every time.

And if it turned out anything less than exceptional, don’t worry. I have all the tips and tricks you need. Ready to dive in?

What Temperature Is Pork Tenderloin Done at?

Ensuring your pork is cooked correctly is crucial. The experts at USDA say you want an internal temp of 145 degrees Fahrenheit. 

And how do you nail that? With a meat thermometer!

Just plunge that thermometer into the thickest part of your tenderloin. If it hits 145 degrees, you’ve got a safe, juicy, and delicious pork tenderloin. 

Now, you’re ready to impress! 

How to Tell if Pork Tenderloin Is Done Without a Thermometer

Cooking pork tenderloin at 350 can be a guessing game without a meat thermometer. This nifty gadget ensures you hit the safe temperature of 145 degrees Fahrenheit. 

But fret not! You’ve got some visual and texture cues to help you, too.

Notice the color shift from pink to off-white as the pork cooks. It’s not foolproof, as marinades and cooking methods can affect this.

Or try the touch test. Press lightly on the pork. Does it feel firm and springy? It’s likely done. Still soft? It might need more oven time.

But remember, these tips aren’t as reliable as a meat thermometer. That’s your golden ticket to safe, mouth-watering pork tenderloin every time.

How to Cook Pork Tenderloin Without Drying Out

It’s pretty easy to overcook pork tenderloin. And you definitely don’t want that. 

This lean cut can turn dry and tough if given too much heat or time. Grilling, roasting, and high temperatures can be the culprits.

The good news is that 350 degrees Fahrenheit is a sweet spot for pork tenderloin. 

It’s less likely to overcook, and there’s no excessive waiting for dinner, too!

Here are a few guidelines, but always check it early, just in case it’s thinner than average:

• 1.5 lbs pork tenderloin: Approximately 37-40 minutes
• 2 lbs pork tenderloin: Approximately 50 minutes
• 2.5 lbs pork tenderloin: Approximately 62-65 minutes

In case you end up overcooking, don’t panic. 

Slice the pork thinly, so it’ll be easier to chew. Add some sauce or broth for moisture. Or shred it and use it in a saucy recipe. 

Too dry even for shredding? Grind it and mix it with a broth or sauce. That way, no tenderloin goes to waste.

Should You Wrap Your Pork Tenderloin In Foil?

Covering your pork tenderloin in foil before baking it in the oven is a big thumbs up! 

But first, try this tip: Before it hits the oven, give it a good sear on the stovetop. This seals the juices and makes the meat tender.

Once it’s all seared, jazz it up with herbs, spices, and butter. Wrap it snugly in foil and let it bake. 

Pork tenderloin’s claim to fame is its lean meat. But that leanness can dry out. So it’s usually cooked fast, on high heat.

When you’re baking pork tenderloin, it stays in high heat for longer. This is where aluminum foil comes in handy. 

It acts like a moisture-hugging shield around your tenderloin. 

Wrapping it doesn’t need any fancy moves. Just ensure it’s tight enough to keep all that lovely moisture in. 

Since you’ve already browned the meat, you can leave the pork wrapped until it’s cooked. Unwrap it while it’s resting, and you’re all set.

Should Pork Tenderloin Be Covered When Baking?

You bet it should! When baking pork tenderloin, you should definitely wrap it up. As I mentioned above, wrapping it in foil keeps the moisture inside. 

This keeps all the fantastic juices in and helps prevent your pork from drying out.

Tips for the Best Baked Pork Tenderloin

Want to make the best pork tenderloin possible? Try out these simple tips and tricks: 

• Preheat your oven. Get your oven to 350 degrees before your pork tenderloin hits the rack. It ensures even cooking.
• Use a dry rub. Pat your tenderloin dry, and then give it a good rub with your spice mix. It helps the flavors seep in.
• Brown it before baking! Sear your tenderloin on the stovetop first. It locks in the juices and boosts flavor.
• Wrap it up in foil. This trick keeps your meat juicy and moist.
• Use a meat thermometer. This little gadget is your best friend for perfect pork. Aim for 145 degrees Fahrenheit for safe, tender results.
• Don’t rush the rest period. Give your cooked tenderloin a 5-minute rest before slicing. It lets the juices redistribute for maximum yumminess.
• Thin slices are best. Thin slices of pork tenderloin are not just elegant, they’re also easier to chew and enjoy.
• A good sauce can save overcooked pork. If you overcook your pork, don’t fret. A good sauce or broth can bring back moisture and flavor.
• Ditch the silverskin. Use a sharp knife to remove the silverskin, ensuring your tenderloin is tender.
• Want an extra juicy pork tenderloin? Brine your tenderloin in salt, spices, and water before cooking to ensure it stays juicy and tasty.
• Make a savory seasoning. Sprinkle your favorite blend of herbs and spices on your pork tenderloin for a delicious, succulent meal. Just remember, less is more with this lean cut!
• Baking vs. Roasting? It’s best to use a baking pan. But you can use a roasting pan if you wish.
• Save time and dishes by skipping the sear. You can dodge another dirty dish by avoiding pre-searing. Broil the meat post-bake to add a bit of browning. But if you love a pre-seared crust, go for it!

Storing, Freezing, & Reheating Pork Tenderloin

Knowing how to store your pork tenderloin is a game-changer. 

Keep raw pork tenderloin in the fridge for up to 2 days. If you’ve cooked it, don’t exceed 3 days in the refrigerator.

What if you find yourself with leftovers after day 3? You better freeze it!

Freezing pork tenderloin: Securely wrap the leftovers in plastic wrap and/or foil. You can stash them in your freezer for 6 months. 

It’s a handy solution for those crazy busy days when you don’t have time to cook.

Reheating frozen pork tenderloin: Defrost it overnight in the fridge. Then, place your tenderloin in a baking dish. 

Add some chicken broth and a little softened butter. 

Cover with foil and bake at 325 degrees Fahrenheit for about 25 minutes. Let your tenderloin rest for 10 minutes before slicing. Then, it’s ready to go!