It’s easier than you think to make a quick grilled pork tenderloin. Keep reading to learn how to butterfly the pork tenderloin and grill it to perfection with a two-minute smoky chili rub.
There are only a few easy steps I need to take to make a perfectly seasoned pork tenderloin on the grill, and I can’t wait for you to try it!
A pork tenderloin is a small, long, and thin cut. It’s boneless and doesn’t have too much fat, but it’s still full of flavor. Quick to cook, great for a dinner you need right away! And with the butterfly method, it cooks even faster!
Don’t worry if you don’t know how to butterfly pork tenderloin. I’ll show you step by step. If you think grilled pork tenderloin is too heavy, try a light Southern Coleslaw recipe instead. Its bright flavors will make your plate feel better. A Zesty 4 Bean Salad would also do the trick, or a crisp Spicy Cilantro Lime Slaw.
Butterflying a pork tenderloin makes it thinner so it cooks quicker. It also allows you to stuff it for added flavor. When roasted in the oven, a butterflied tenderloin becomes incredibly moist and tender. But exactly how long should you cook it for ideal doneness?
Keep reading for everything you need to know about cooking times for butterflied pork tenderloin in the oven With the right time and temperature, you’ll get tender, juicy results every time.
What Does Butterflying a Pork Tenderloin Mean?
Butterflying is a technique that involves slicing a piece of meat horizontally without fully cutting through it. This leaves the meat still connected on one side, so it can open up or unfold like butterfly wings.
For pork tenderloin, this means cutting the roast down the center, leaving about a 1⁄2 inch strip intact When opened up, the tenderloin lies flat in a long, thin cut
Butterflying pork tenderloin provides a few advantages
- Cooks faster since it’s thinner
- More surface area for sear and seasonings
- Can be stuffed for added flavor
- More evenly-cooked throughout
Once butterflied, the pork loin can be rolled up with stuffing and tied before roasting. Or left flat in the oven for quick cooking.
Tips for Oven Roasting Butterflied Pork Tenderloin
Roasting is a simple, hands-off way to cook pork tenderloin to juicy perfection. Here are some tips:
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Preheat oven fully before cooking. Use 425°F for quicker roasting.
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Brush with oil to help browning and moisture. Olive or avocado oil work well.
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Season generously with salt, pepper, herbs, spices, etc before cooking.
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Use a meat thermometer to check internal temp, remove at 145°F.
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Let rest 5-10 minutes before slicing for juicy meat.
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Slice thinly across the grain of the meat for tenderness.
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Add pan juices from the roasted tenderloin to a sauce or gravy.
Follow these tips and your oven-roasted pork will turn out perfect every time.
How Long to Roast a Butterflied Pork Tenderloin
The oven roasting time for butterflied pork tenderloin can range from 20-40 minutes depending on size, thickness, and oven temperature.
Here are more details on factors that affect cook time:
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Weight – Standard tenderloins are 1-2 lbs. Larger ones take longer.
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Thickness – If cut thicker, may need up to 10 extra minutes.
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Oven temp – Higher heat = faster cooking time. Lower temp = slower cooking.
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Stuffed or unstuffed – Stuffed takes slightly longer to cook through.
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Boneless or bone-in – Bone-in tenderloins take longer.
Take these factors into account when calculating roast time. Thinner, boneless cuts cooked at high heat roast faster.
Oven Temperatures for Pork Tenderloin
The oven temperature you choose also impacts total cook time. Here are guidelines:
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425°F – Cooks faster at around 20-25 minutes. Best for unstuffed.
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350°F – Slower cooking at 25-35 minutes. Good for stuffed.
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325°F – For very gentle roasting up to 40 minutes.
Higher oven temps yield faster cook times but can cause overcooking. Lower oven temps result in slower roasting for incredibly tender meat.
Doneness Temperatures for Pork
Always rely on an instant-read meat thermometer to test doneness, not just cook time. Pork should reach the following internal temps:
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145°F – Safe temperature for juicy pork. Meat will be slightly pink.
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160°F – More well-done pork, but can dry out.
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170°F – Very well done pork, likely dry and tough.
For ideal juiciness and tenderness, roast until the tenderloin reaches 140-145°F internally. Then let it rest before slicing.
Step-by-Step Guide for Oven Roasted Butterflied Pork Loin
Follow these simple steps for perfect oven-roasted butterflied pork tenderloin:
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Butterfly tenderloin by cutting down center leaving about 1⁄2 inch intact.
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Open tenderloin flat and season well on all sides with salt, pepper, herbs, etc.
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Place on a sheet pan or roasting pan. Brush with olive oil or rub with butter.
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Roast at 425°F for 20-25 minutes until internal temperature reaches 145°F.
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Remove pork from oven and tent loosely with foil. Let rest 5-10 minutes.
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Slice tenderloin crosswise into medallions. Serve and enjoy!
This produces tender, juicy pork tenderloin every time. Adjust cook times as needed based on size, thickness, and your oven.
Popular Ways to Use Leftover Pork Tenderloin
Leftover roasted pork tenderloin is versatile for meals throughout the week:
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Pork tenderloin sandwiches or wraps
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Chopped into salads, pasta, fried rice
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Tacos, burritos, or quesadillas
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Omelets or breakfast hash
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Soups, chili, or stew
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Pizza, flatbreads, or nachos
Get creative with leftovers! Slice, dice, or shred into anything. The roasted pork adds protein and flavor.
FAQs About Cooking Butterflied Pork Tenderloin
Here are answers to some common questions:
What if my pork tenderloin is thicker?
Add about 5-10 extra minutes to the stated cook times if sliced thicker than 1-2 inches.
Can I stuff a butterflied tenderloin?
Yes, lay flat and top with stuffing, then roll up and tie before roasting. Add 5 or so extra minutes.
What if my tenderloin is larger than 2 lbs?
Just increase oven roast times by 5-10 minutes per pound for ideal doneness.
Do I really need a meat thermometer?
Yes, it’s the only way to accurately determine safe doneness, regardless of cook time.
Can I roast at a lower temp like 325°F?
Absolutely, for tender results. Just increase oven time to 30-40 minutes until 145°F.
For Moist, Tender Oven-Roasted Pork, Butterfly and Roast
Butterflying pork tenderloin allows for quick cooking, stuffing, and even cooking. With the right oven temp and roast times, you’ll have deliciously juicy pork. Use an instant-read thermometer for perfect doneness.
HOW TO BUTTERFLY PORK TENDERLOIN
1. Trim the Meat. If there is any unwanted fat or silverskin on the meat, be sure to trim before butterflying. Otherwise, it may be difficult to get a clean cut.
2. Cut the Tenderloin. Carefully slice the meat lengthwise down the center, but don’t slice all the way through. It may take a couple of passes with the knife, depending on the thickness of the cut.
3. Spread the Meat. Open up each side of the meat slices and press down with your hands to spread and flatten them. It will look almost like an open book.
4. (Optional) Pound With a Mallet. If you want your tenderloin to be thinner, you can keep striking it with a mallet to make it as flat as you want it.
HOW TO MAKE GRILLED PORK TENDERLOIN
1. Prep the Grill. Prep your grill by cleaning with a brush and preheating to 425°F.
2. Mix the Spices. Put the garlic powder, salt, ground ancho chile, and ground chipotle in a small bowl while the grill heats up. Combine with a whisk and set aside.
3. Butterfly the Pork. Follow the steps above to butterfly the tenderloin. Cut the meat down the middle lengthwise, but not all the way through, and spread it out flat.
4. Season. Sprinkle the spice mix on the meat and press it into it with your hands to make sure it’s really in there. Flip the tenderloin over and do the same thing on the other side. Set it aside until the grill is hot.
5. Grill. Lay the butterflied pork tenderloin on the cleaned, oiled grill and cook for 6 minutes. If desired, baste with your choice of BBQ sauce. With tongs, flip the chicken over and grill for another 6 minutes, basting again if needed. Take the chicken off the grill.
6. Let Rest and Serve. Let sit for at least 5 minutes before slicing and serving.
