Roasting Pork Tenderloin: 400 Degrees, How Long?

Cooking pork tenderloin is a quick and easy process that can be done in under an hour. The oven should be preheated to 400 degrees Fahrenheit. The length of time needed to cook the pork tenderloin depends on the thickness of the cut and how well you want it cooked. A thinner cut of pork tenderloin will take between 15 and 25 minutes to cook at 400 degrees Fahrenheit. A thicker cut will take between 25 and 35 minutes. The optimal internal temperature for pork tenderloin is 145 degrees Fahrenheit, which will give you a medium cook with a little pink in the center.

Brining for juiciness

Brining is a great way to ensure your pork tenderloin is juicy and tender. The process is simple: mix salt and water, and submerge the tenderloin in the solution for between 20 minutes and 24 hours. You can also add other ingredients to the brine, such as brown sugar, garlic, herbs, or spices, to enhance the flavour.

The salt in the brine has two effects:

• It hydrates the cells of the muscle tissues via osmosis
• It breaks down the proteins so they can no longer contract when cooking, allowing the cells to hold on to water

Aim for a brining time of around 8-12 hours for the best results. You will notice a difference from just 30 minutes, but don't leave the pork in the brine for longer than 24 hours, or it will become too salty.

There are two types of brine: wet and dry. A wet brine is when you submerge the meat in a salt water solution. A dry brine involves sprinkling salt all over the meat and putting it in the fridge. Both methods will result in moist, tender, well-seasoned meat.

Like pork chops and chicken breast, pork tenderloin is a super-lean cut of meat and can dry out quickly. When soaked in a brine solution, the tenderloin takes on additional flavour and moisture. A marinade, on the other hand, only adds flavour to the surface of the meat.

Before brining, check that your pork tenderloin hasn't already been labelled "enhanced", the industry term for meat that has been injected with a brining solution. Also, make sure to rinse the pork thoroughly after brining to remove excess salt, otherwise, it will be too salty.

Drying before seasoning

Drying the pork tenderloin before seasoning is an important step in the cooking process. This is because drying the meat ensures that the seasoning will stick to the pork. If you skip this step, the rub or seasoning is likely to fall off during cooking, or not stick to the meat at all.

To dry the pork tenderloin, you should first remove it from the brine and rinse it in cool water. Then, use paper towels to pat the meat dry. It is important that the pork is quite dry so that the rub will stick to the meat. If you are brining the meat, be sure not to leave it in the brine for longer than 20 minutes, or it will become too salty and mealy.

Once the pork is dry, you can move on to the seasoning stage. You can keep it simple with just salt and pepper, or try a spice rub. A simple spice rub might include Italian seasoning, garlic powder, cumin, chili powder, paprika, salt, and pepper. Alternatively, you could try a blend such as Herbs de Provence, or a salt-free spice mix like chili powder, curry powder, garam masala, Chinese 5-spice, or za'atar.

After seasoning the pork, you can sear it in a hot pan to create a flavorful, golden-brown crust, before finishing it in the oven.

Season generously

Seasoning generously is a crucial step in the cooking process, as it enhances the flavour of the pork tenderloin and creates a delicious flavour base. It is important to note that the spices used can be adjusted to personal preference or swapped out for other blends. For example, curry powder, Cajun seasoning, Chinese 5-spice, or other favourite blends can be used.

Firstly, mix together the spices, ensuring they are well combined. The spices used in this instance are chilli powder, garlic powder, salt, onion powder, smoked paprika, and pepper. This creates a wonderful flavour base for the pork tenderloin.

Next, rub the spice mixture onto the pork tenderloin, ensuring all sides are evenly coated. This step ensures that the flavour is distributed throughout the meat and creates a delicious crust when cooked.

After seasoning, the pork tenderloin is seared in a hot pan until golden, locking in the juices and creating a flavoursome exterior. This step also adds depth of flavour and ensures the spices are sealed into the meat.

Finally, the pork tenderloin is baked in the oven, resulting in a juicy and tender dish with a flavourful crust. The spice mixture, combined with the baking process, ensures the meat is tasty and well-seasoned.

Seasoning generously is an essential step to ensure the pork tenderloin is flavourful and juicy. By following these steps and adjusting the spices to personal preference, a delicious and well-seasoned dish can be achieved.

Sear for flavour and moisture

Searing your pork tenderloin is a crucial step in creating a juicy and flavourful dish. This technique not only adds a rich, deep flavour to the meat but also seals in the juices, ensuring that the surface of the tenderloin doesn't dry out during cooking.

How to Sear Pork Tenderloin

First, remove any tough white or silver skin from the tenderloin, as this can become tough and chewy when cooked. Pat the tenderloin dry with paper towels—wet meat won't sear properly. Generously season the meat with salt and pepper, and if you like, add your favourite spice blend. Remember, the spice blend is optional, but it's a great way to infuse your pork with extra flavour.

Next, heat a tablespoon of oil in a large cast-iron skillet or heavy-bottomed oven-safe frying pan over medium heat. Once the oil is hot, add the tenderloin to the pan and cook for about 2 minutes on each side, or until it's golden brown all over. The pork will still be raw in the middle at this point, but that's okay—it will finish cooking in the oven.

Tips for Perfect Searing

• Use a cast-iron skillet if you have one; otherwise, another oven-safe skillet will do.
• Get your skillet nice and hot before adding the tenderloin—this ensures a good sear.
• Sear the tenderloin for 1-2 minutes on each side, or until you achieve a nice golden crust.
• Don't overcrowd the pan. Sear the tenderloin in batches if necessary to avoid steaming the meat.
• If you're using a spice blend with delicate herbs, add them after searing the meat to avoid burning.

Don't overbake

The key to a juicy, tender pork tenderloin is to avoid overcooking it. As it is a lean cut of meat, it can dry out quickly and go from tender to chewy. The optimal internal temperature for pork tenderloin is 145°F, with an acceptable range of 145-160°F. The temperature will rise by about 5-10°F while the meat rests, so it is best to remove it from the oven when it reaches 145°F.

To ensure you don't overcook your pork tenderloin, use a meat thermometer to monitor the internal temperature. Insert the thermometer into the thickest part of the meat. If you don't have a meat thermometer, you can also check by slicing into the meat and checking for doneness, but this will release some of the juices.

The cooking time for pork tenderloin at 400°F can vary depending on the size and thickness of the cut, but on average, it should take between 15-35 minutes. Keep in mind that the goal is to reach the desired internal temperature, so adjust your cooking time accordingly.

Once the desired temperature is reached, it is essential to let the meat rest for at least 5 minutes before slicing. This allows the juices to redistribute and reabsorb, ensuring a juicy and tender pork tenderloin.

Additionally, avoid leaving the pork tenderloin in the oven for too long, even at lower temperatures. Lower temperatures require longer cooking times, which can dry out the meat. It is best to cook pork tenderloin at a higher temperature for a shorter amount of time to retain moisture and flavour.

Frequently asked questions