Tenderloin by itself is not a very flavorful piece of meat, just like chicken or turkey breast, so it really benefits from either injecting or marinating. I like both methods, and which method I pick really depends on my mood and circumstances. Marinating is less messy and easier – you just mix salt and spices, rub on the meat, and refrigerate. All the spices and salt evenly penetrate the meat, making it perfectly seasoned and flavorful throughout. Just like with cooking chicken or turkey breast, it’s crucial not to overcook tenderloin as it’s a very lean cut and will start drying out really quickly when the temperature starts getting close to 150F. USDA recommends cooking pork steaks, chops, roasts to internal temperature of 145F.
At this temperature the meat is tender and juicy, with a light pinkish hue in the center. If you are not fond of the pink color on your baked pork tenderloin slices, take the internal temperature to about 150F – 155F. The meat will be just a tad drier, but still very much succulent and tender. Make sure to use an accurate instant thermometer like ThermoWorks Thermapen or any other to help you hit the right temperature. In my oven on top rack tenderloins hit 145F at about 20-22 minutes and 150F at about 23-24 minutes.
