How Long to Rest Pork Tenderloin for Maximum Juiciness

Today, we’re going to show you how to cook pork tenderloin in the oven so that it turns out perfectly every time. With this guide, you’ll never have to eat dry, bland pork tenderloin again for dinner!

Pork tenderloin has long been one of my go-to dinners. It’s cheap, easy to make, tastes great, and makes great leftovers. For some reason, it feels fancier than our usual food, which makes it great for a dinner party or a family dinner during the week. However, it took me a while before I finally figured out to cook a juicy, flavorful pork tenderloin. You can easily make dry, bland pork if you don’t know the right way to do it. Today, we’ll show you exactly what you need to do to always get the best pork tenderloin in the oven!

Pork tenderloin is a lean, tender cut of meat that can easily dry out if not cooked and rested properly Knowing the right resting time is crucial for ensuring your pork tenderloin turns out juicy, flavorful and tender every time In this comprehensive guide, we’ll cover everything you need to know about resting pork tenderloin.

What is Pork Tenderloin?

Pork tenderloin is a cylindrical cut of meat that runs along the spine of the pig. It’s an extremely tender cut because the tenderloin muscle doesn’t get much use, making it perfect for quick cooking.

Pork tenderloins are typically sold as two long narrow cuts of meat weighing around 1 to 2 pounds each. They are very lean and have little marbling or fat running through them.

Why Resting Pork Tenderloin is Important

Resting is one of the most crucial steps when cooking pork tenderloin but it’s often overlooked. Here’s why you should never skip resting this cut of meat

Allows juices to redistribute: During cooking, the proteins in the meat tighten up and squeeze moisture out. Resting gives the proteins time to relax and reabsorb some of those juices.
Makes pork more tender: Resting allows the muscle fibers to relax, becoming more tender and juicy.
Carryover cooking: The internal temperature of the pork will continue rising 5-10°F during resting time. This carryover cooking ensures it reaches safe eating temperatures.
Prevents overcooking: Pork dries out quickly when overcooked. Resting ensures you don’t accidentally raise the temperature too high.
Maximizes flavor: Juices carry a lot of flavor. Resting keeps those juices inside the meat, intensifying the pork’s flavor.

How Long to Rest Pork Tenderloin

The optimum resting time for pork tenderloin is 10 to 15 minutes. This gives the juices enough time to redistribute through the meat.

Keep in mind that larger pork tenderloins may need up to 20 minutes of resting time. If you’re cooking two pork tenderloins together, extend the resting time to 20 minutes as well.

Here are some general guidelines for pork tenderloin resting times:

1 lb tenderloin = 10 minutes
1.5-2 lb tenderloin = 15 minutes
Larger or double tenderloins = 20 minutes

Use an instant-read thermometer to determine when to pull the pork from the oven or grill. Remove tenderloins when they reach an internal temperature of 135°F for medium-rare or 140°F for medium.

After cooking, transfer the pork to a cutting board and tent loosely with foil to keep warm. Let it rest for 10 to 15 minutes before slicing and serving.

Step-by-Step Guide to Resting Pork Tenderloin

Follow these simple steps for perfectly rested pork tenderloin:

Cook the tenderloin: Roast, grill or pan sear until it reaches 135-140°F internally. Use a thermometer to monitor temperature.
Transfer to a board: Remove pork from heat and transfer to a clean cutting board.
Tent with foil: Loosely cover the tenderloin with aluminum foil. This keeps it warm while allowing steam to escape.
Let it rest: Allow meat to rest for 10-15 minutes or up to 20 minutes for larger cuts.
Check temperature: Use an instant-read thermometer to check that it has risen 5-10°F, reaching at least 145°F.
Slice and serve: Remove foil, slice tenderloin into medallions and serve immediately. The pork should be juicy, tender and perfectly cooked.

Resting Methods

There are a few different ways you can rest pork tenderloin:

On a board: Simply transfer to a cutting board, tent with foil and let sit.
In a warm oven: Place pork in a 200°F oven to keep warm while resting.
Insulated cooler: Rest tenderloin in an insulated cooler to retain heat and moisture.
Under heat lamps: Commercial kitchens often rest meats under heat lamps before serving.

The most convenient resting method is tenting foil on a cutting board. Just make sure your kitchen isn’t drafty, which could lead to the pork cooling too quickly.

Common Resting Mistakes

It’s easy to make mistakes when resting pork tenderloin. Here are some common errors to avoid:

Not resting at all: Skipping this step leads to dry, tough pork. Always rest!
Resting for too short: The pork needs 10-15 minutes minimum to redistribute juices.
Cutting too early: Slicing into pork right after cooking causes juices to spill out.
No tented foil: Uncovered pork will cool quickly rather than gently resting.
Ice bath: Shocking hot pork in an ice bath draws out moisture. Always rest on the counter.
Leaving in the oven: The hot oven air continues cooking the exterior, drying it out.
Tight foil wrap: This steams the meat rather than letting it gently rest. Loosely tent foil.

Resting Times for Other Pork Cuts

While this guide focuses on tenderloin, other pork cuts also benefit from resting:

Pork chops: 5 minutes
Pork roasts: 15 to 20 minutes
Pork loin: 10 to 15 minutes
Pork shoulder: 15 to 30 minutes

Use the same method of tenting loosely with foil during the resting time. Thicker cuts need more time for juices to redistribute.

What to Do While Pork Rests

Those 10-15 resting minutes provide the perfect window to complete any last-minute dinner tasks:

Finish cooking side dishes
Make pan sauce from pork drippings
Toss together a salad
Set the table and pour drinks
Put finishing touches on other dishes

You can also use it as an opportunity to tidy up the kitchen so clean-up after dinner is easier. Those minutes fly by, so take advantage of the downtime.

Serving Perfectly Rested Pork Tenderloin

Once your pork tenderloin has rested for 10-15 minutes, it’s ready to be sliced and served. Follow these tips for serving:

Use a sharp knife to slice tenderloin into 1/2 to 1 inch rounds.
Arrange medallions on a serving platter or individual plates.
Spoon any pan juices or sauce over the top to moisten and add flavor.
Pork is done when just slightly pink in the center.
For added texture, slice a small crackling crust if applicable.
Serve immediately while hot and juicy. Enjoy this tender and flavorful pork!

Allowing your pork tenderloin to rest before serving is a make-or-break step. Skipping it leads to dry meat while proper resting produces juicy, tender pork.

For best results, remember to:

Allow 10-15 minutes resting time
Loosely tent foil to retain heat
Use residual heat for carryover cooking
Check internal temperature before serving
Slice and serve pork immediately after resting

Following this simple pork tenderloin resting guide results in perfect meat every time! Give it a try for your next special meal.

how long to rest pork tenderloin

Step 2: Bake the Pork Tenderloin

You can bake the pork tenderloin in the same pan it was seared in, or you can move it to a baking sheet with a lip around the edges. Brush the pork tenderloin with more marinade, and then bake it in an oven that has been preheated to 425°F for 15 to 20 minutes, or until it reaches 145°F. Take it out of the oven. Putting the pork tenderloin in the oven at 425 degrees F helps it cook quickly and keeps it from drying out.

Step 1: Sear the Pork Tenderloin

To sear the pork tenderloin, heat your favorite cast iron pan or another oven-safe pan with a heavy bottom over medium-high heat. Add about 1/2 tablespoon of oil and stir it around. Then, put the pork tenderloin in the pan and sear it for three to four minutes, until it turns brown. Let the extra marinade drip off. After 3-4 minutes, flip the pork tenderloin over and sear for an additional 3-4 minutes, until browned. If you want, you can sear it on all four sides, but we find that just two sides are enough!

perfect way to rest a pork shoulder after 9 hrs of smoking…..

FAQ

How long should you let pork tenderloin rest?

Finally, you’ll want to let the pork tenderloin rest for about 8-10 minutes before serving, if you skip this step and cut into it immediately, the juices will run out of it and you’ll be left with dry pork.

How long to let tenderloin rest?

Allow it to rest for 15–20 minutes before carving. The temperature of the meat will continue to rise for as much as 10°F during this time. Use a meat thermometer to check the internal temperature of your Filet Mignon to ensure it is cooked to the perfect level of doneness, from rare to medium-well.

How long should pork rest after cooking?

A good rule of thumb is that any thick cut of meat, such as pork chops or lamb shoulder, should rest for 10-15 minutes. Large cuts of meat, such as roast chicken or lamb roast, need more resting time. Let the meat rest for 15-30 minutes, depending on the cooking time and the size of the roast.

How long should pork loin rest before shredding?

The Bearded Butchers recommends a minimum rest time of 15 minutes for a six to eight-pound piece of pork, though they say 45 minutes is their sweet spot. The BBQ Host also says that 30-45 minutes is the optimum time to let the meat rest before shredding.