Introduction

Cooking pork tenderloin can be a little tricky, since it’s not as versatile as more common cuts like pork chops or ribs. Its lean nature makes it prone to drying out if overcooked, and unlike other cuts, there’s no fat layer between the meat and the skin (which keeps those other cuts juicy). That said, your favorite way of cooking pork tenderloin will depend on how many people you’re serving, how much time you have, and how much money you want to spend on ingredients. Pork tenderloin recipes are often expensive because they call for high-quality ingredients such as prosciutto, pancetta or bacon. But they can also be relatively inexpensive if you opt for less expensive meats such as chicken breasts or lamb shoulder instead of beef brisket or short ribs

Cooking time depends on the size of your tenderloin.

The cooking time for a pork tenderloin depends on the size of your tenderloin. A 3-pound pork tenderloin will take about 20 minutes per pound to cook, while a 4-pound pork tenderloin will require 25 minutes per pound in order to reach an internal temperature of 145 degrees F (63 C).

A 3-pound tenderloin will take about 20 minutes per pound to cook.

The time it takes to cook a pork tenderloin depends on the weight of your particular cut. A 3-pound tenderloin will take about 20 minutes per pound to cook, while a 4-pound tenderloin will take about 22 minutes per pound.

A 4-pound tenderloin will take about 25 minutes per pound to cook.

A 4-pound pork tenderloin will take about 25 minutes per pound to cook. For example, if your tenderloin is 2 pounds, it will take 12 minutes per pound (2 x 0.25 = 0.5; 0.5 x 60 = 30); if your tenderloin is 3 pounds, it will take 18 minutes per pound (3 x 0.25 = 0.75; 0.75 x 60 = 45).

The cooking time will depend on the size of your meat thermometer and how much room you have in your oven–you want to make sure that all sides of the roast can reach 140 degrees F before you finish cooking it in order for everything to be safe!

The USDA says to cook pork to an internal temperature of 145 degrees F, but many chefs recommend 150 degrees F.

The USDA says to cook pork to an internal temperature of 145 degrees F, but many chefs recommend 150 degrees F. This is because the USDA minimum cooking temperature is designed for safety reasons, not flavor. If you want your tenderloin to be as juicy and flavorful as possible, it should be cooked to at least 150 degrees F–and if you’re serving it rare or medium-rare (which I recommend), then 160-170 degrees F is ideal.*

You’ll want a thermometer to get a more accurate read on your meat

A thermometer is a smart investment for anyone who wants to make sure their pork tenderloin comes out perfectly cooked. The best way to get an accurate read on your meat is with a digital thermometer, which you can find at any grocery store or online. Make sure you insert it in the thickest part of the meat–usually, this will be near where it connects with its shoulder and rib cage–and then leave it there until it reads 140 degrees Fahrenheit (60 degrees Celsius). You can also use this temperature as a baseline; if it’s taken out too soon or left in too long, your pork will end up overdone or underdone respectively!

Conclusion

The best way to cook a pork tenderloin is by using a thermometer. Cooking times can vary greatly depending on the size of your tenderloin and how well it’s been trimmed, so it’s important to keep an eye on your meat while it cooks. If you don’t have one handy, use this guide as a starting point!