The tenderloin is the most tender cut on the pig — a lean, slender muscle that cooks in minutes. Mild and quick, it’s a weeknight favorite that’s easy to overcook if you’re not watching.
Where Pork Tenderloin Comes From
The tenderloin runs beneath the spine, inside the loin. It does almost no work, which is why it’s so tender and lean.
How to Cook Pork Tenderloin
- Searing and roasting: brown, then finish to 145°F
- Grilling: fast over high heat
- Sous vide: foolproof for such a lean cut
- Slice into medallions for quick pan dishes
Pork Tenderloin is part of the pork loin primal. Find a farm selling pasture-raised pork near you.
How to Cook It
Best methods for this cut: Sous Vide, Pan-Searing, Roasting. Browse all recipes & guides.
Frequently Asked Questions
Is pork tenderloin the same as pork loin?
No. The tenderloin is a small, slender muscle; the loin is a large, wide roast. The tenderloin is more tender and cooks in minutes.
What temperature is pork tenderloin done?
145°F, then rest. It is very lean, so a thermometer is the best way to avoid overcooking.
How do you cook pork tenderloin?
Sear and roast, grill, or cook sous vide — all fast, since it is small and lean.