Pork tenderloin
Tender and lean cut, cooks quickly.
Rare
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Medium rare
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Medium
Well done
Rest time
Cooking helper: how long to go?
Check the core temperature of your pork tenderloin now and then. After two readings the helper works out when it will be done. Then start the rest timer.
1. Pick your doneness
2. Measure the core temperature
Measure every 5 to 10 minutes at the thickest point. Your readings are kept if you close the page.
3. Let it rest
Tip: large cuts rise another 2 to 5 °C while resting, so take them off a little before the target.
All internal temperatures in one chart · Resting meat: how long and why
About Pork tenderloin
Pork tenderloin is the small muscle running along the inside of the spine. It does almost no work, which makes it extremely tender but also leaves it with virtually no fat or connective tissue to absorb mistakes.
That makes it unforgiving. With tenderloin, the difference between juicy and dry is a matter of five degrees and a couple of minutes. At 62 degrees it is still tender and faintly pink; above 70 it loses moisture quickly and the texture turns mealy.
Because the cut tapers at one end, it cooks unevenly. Many cooks fold the thin end under the thick part and tie it, so the whole tenderloin is the same thickness. Always measure at the thickest point, otherwise you are reading a section that is already further along than the rest.
A tenderloin is small and carries over quickly, so allow at least four minutes of rest under foil. Slice it about a centimetre thick, across the grain.
Tips
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Most voted
Varkenshaas is heel mager, dus kort bakken en goed laten rusten om uitdrogen te voorkomen.
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