Bake pork tenderloin at 400°F for 20–25 minutes, or until the thickest part reaches 145°F. Rest for 3 minutes before slicing. A 1-pound tenderloin often lands near 20 minutes; larger pieces may need closer to 25.
How Long to Cook Pork Tenderloin in Oven at 400: cook a 1-pound pork tenderloin for 20 to 25 minutes. Start checking at 20 minutes; pull it when the thickest center reads 145°F, then rest it 3 minutes before slicing.
Pat it dry, oil and salt it, set it on a pan, and use a meat probe, not the clock, as the final test. If it is thick or cold, add 3 to 5 min; if slim, check early. Tent it as it rests, then cut across the grain for moist slices.
The Short Answer, With Numbers
At 400°F, most pork tenderloins take 20 to 30 minutes in the oven, depending on weight, thickness, and whether the meat starts cold or closer to room temperature.
The target is not the clock. Cook pork tenderloin until the thickest center reaches 145°F, then let it rest for 3 minutes before slicing.
| Food | Safe minimum internal temperature | Rest time |
|---|---|---|
| Pork steaks, chops, roasts | 145°F (63°C) | 3 minutes |
400°F Oven Timing by Tenderloin Size
| Pork tenderloin size | Approximate oven time at 400°F | What to check |
|---|---|---|
| ¾ lb | 16 to 22 minutes | Check the thickest center early |
| 1 lb | 20 to 25 minutes | Common size; start checking at 18 minutes |
| 1¼ lb | 23 to 28 minutes | Check at 22 minutes |
| 1½ lb | 27 to 32 minutes | May need the full range if thick |
Example: a 1 lb pork tenderloin roasted at 400°F usually lands around 22 to 24 minutes. If the center is not yet 145°F, return it to the oven and recheck in 3 to 5 minutes.
Example: two 1 lb tenderloins on the same sheet pan still usually take about 20 to 25 minutes, not double the time. Leave space between them so hot air reaches all sides.
A thick 1½ lb tenderloin can take closer to 30 to 32 minutes. A narrow ¾ lb tenderloin may be done before 20 minutes, especially if it was not ice-cold when it went in.
If you sear first, reduce the oven time by about 3 to 6 minutes. A seared 1 lb tenderloin often finishes at 400°F in 15 to 20 minutes, depending on how long it was browned.
If the tenderloin is wrapped in bacon, heavily sauced, or tightly crowded in a pan, expect the longer end of the range. Start checking around 25 minutes for a 1¼ to 1½ lb piece.
Measure in the thickest part, from the side if possible, with the probe tip in the center of the meat. Avoid measuring against the pan, a fat pocket, or a thin tapered end.
After it reaches 145°F, rest it for 3 minutes. Slice too soon and the juices run out; slice after the rest and the center should be slightly pink, juicy, and fully cooked to the listed temperature.
Pork Tenderloin Time at 400
At 400°F, cook pork tenderloin for 18 to 25 minutes, depending on thickness and weight. Pull it when the center reaches 145°F, then rest it for 3 minutes.
Most grocery-store pork tenderloins weigh 1 to 1.5 lb. A slim 1 lb tenderloin may finish in 18 to 20 minutes. A thicker 1.5 lb tenderloin usually needs 22 to 25 minutes.
400°F Pork Tenderloin Time Chart
| Pork tenderloin size | Oven time at 400°F | Target doneness check |
|---|---|---|
| 12 to 16 oz, narrow | 18 to 20 minutes | Check at 17 minutes |
| 1 to 1.25 lb, average | 20 to 23 minutes | Check at 20 minutes |
| 1.5 lb, thick | 23 to 25 minutes | Check at 22 minutes |
| 2 tenderloins on one pan | 22 to 27 minutes | Check the thickest one |
The safe minimum internal temperature for pork tenderloin is 145°F with a 3-minute rest. Insert the thermometer into the thickest center section, not the tapered tip.
For a worked example, a 1.25 lb tenderloin that is about 2 inches thick should be checked at 20 minutes. If it reads 138°F, return it for 3 to 5 minutes, then check again.
If the center reads 145°F at 21 minutes, take it out immediately. Rest it 3 minutes before slicing. The rest is part of the safe cooking guidance for whole pork cuts.
Why Thickness Matters More Than Weight
A long, thin 1.5 lb tenderloin can cook faster than a short, thick 1.25 lb piece. Oven heat reaches the center based on thickness, so the widest point controls the timing.
The tapered end may reach temperature several minutes before the center. If you want even slices, fold the thin tail under and tie it, or accept that the end pieces will be more done.
If you sear first in a skillet, reduce the oven time by about 3 to 5 minutes. A seared 1.25 lb tenderloin often finishes at 400°F in 16 to 20 minutes.
If the tenderloin goes in cold from the refrigerator, use the high end of the range. If it sat briefly while you preheated and seasoned it, start checking at the low end.
For two tenderloins, leave at least 1 inch between them on the pan. If they touch, they cook like one thicker roast and can need several extra minutes.
Foil wrapping slows browning and can extend the cook. For a browned exterior, roast uncovered on a rimmed sheet pan or shallow baking dish.
Do not slice immediately. Cutting before the 3-minute rest spills juices and can make a correctly cooked tenderloin seem dry. Slice crosswise into 1/2-inch medallions after resting.
Best practical rule: at 400°F, start checking at 18 minutes for small tenderloins, 20 minutes for average ones, and 22 minutes for thick ones. Stop at 145°F, then rest 3 minutes.
Time by Tenderloin Weight
At 400°F, pork tenderloin usually takes 18 to 28 minutes, depending on weight and thickness. Use weight for planning, but use the center temperature to decide when it is done.
| Tenderloin Weight | Estimated Time at 400°F | When to Start Checking | Target Before Slicing |
|---|---|---|---|
| 3/4 lb | 16 to 20 minutes | 14 minutes | 145°F, then rest 3 minutes |
| 1 lb | 20 to 24 minutes | 18 minutes | 145°F, then rest 3 minutes |
| 1 1/4 lb | 22 to 26 minutes | 20 minutes | 145°F, then rest 3 minutes |
| 1 1/2 lb | 24 to 28 minutes | 22 minutes | 145°F, then rest 3 minutes |
| 2 lb total, 2 tenderloins | 20 to 26 minutes | 18 minutes | 145°F, then rest 3 minutes |
Quick Rule for a 400°F Oven
Plan on about 20 to 22 minutes per pound for a single pork tenderloin, but do not scale the time perfectly. A 2-pound package often contains 2 thin tenderloins, not one thick roast.
A 1-pound tenderloin that is 2 inches thick may finish in 22 minutes. A flatter 1-pound tenderloin may hit 145°F in 18 to 20 minutes. Thickness changes time more than small weight differences.
For the cleanest result, check the thickest center point with an instant-read thermometer. Remove the tenderloin when it reaches 145°F, then rest it for 3 minutes before slicing.
Worked Examples
Example 1: You have a 1-pound pork tenderloin. Roast at 400°F for 18 minutes, check the center, then continue 2 to 6 minutes if needed. Total time is usually 20 to 24 minutes.
Example 2: You have a 1 1/2-pound tenderloin. Start checking at 22 minutes. Most finish between 24 and 28 minutes, especially if the thickest section is close to 2 1/2 inches.
Example 3: You have a 2-pound package with 2 tenderloins. Cook them side by side with space between them. They usually take 20 to 26 minutes, not 40 minutes.
Example 4: You cut a 1 1/4-pound tenderloin into 2 equal pieces. Start checking at 16 minutes. Smaller pieces cook faster because each piece has more exposed surface area.
Edge Cases That Change the Clock
If the tenderloin is refrigerator-cold and very thick, expect the high end of the range. A 1 1/2-pound piece may need the full 28 minutes at 400°F.
If you sear the tenderloin first in a hot skillet for 2 to 3 minutes per side, reduce oven time. A 1-pound seared tenderloin may need only 12 to 16 minutes in the oven.
If the tenderloin is wrapped in bacon, coated heavily, or baked in a crowded pan, add 3 to 6 minutes. Check the pork center, not the coating or bacon.
If one end is narrow, tuck it under before roasting. This prevents the tail from overcooking while the thick center reaches 145°F.
For sliced medallions, the timing changes completely. At 400°F, 1-inch medallions may cook in about 10 to 14 minutes, so check early and avoid treating them like a whole tenderloin.
How to Bake It
At 400°F, pork tenderloin usually needs 18 to 25 minutes in the oven after a quick sear, or about 22 to 30 minutes with no sear. Pull it when the thickest part reaches 145°F, then rest 3 minutes.
400°F Timing by Size
| Tenderloin size | Typical oven time at 400°F | Best pull point |
|---|---|---|
| ¾ lb | 16 to 20 minutes | 145°F, then 3-minute rest |
| 1 lb | 18 to 23 minutes | 145°F, then 3-minute rest |
| 1¼ lb | 22 to 27 minutes | 145°F, then 3-minute rest |
| 1½ lb | 25 to 30 minutes | 145°F, then 3-minute rest |
- 1. Heat the oven to 400°F. Use the center rack. If your tenderloin is very tapered, fold the thin tail under and tie it, or it may finish 5 to 8 minutes before the thick end.
- 2. Trim and season. Remove silver skin with a thin knife. Pat dry. For each 1-lb tenderloin, use about 1 tablespoon oil, ¾ teaspoon kosher salt, ½ teaspoon black pepper, and 1 teaspoon garlic powder or paprika.
- 3. Optional: sear for better browning. Heat an oven-safe skillet over medium-high heat. Sear the pork 2 minutes on one side, 2 minutes on the other, then 30 seconds on each narrow side.
- 4. Bake at 400°F. Transfer the skillet to the oven, or place the pork on a rimmed sheet pan. Start checking early: 15 minutes for a ¾-lb piece, 18 minutes for 1 lb, and 22 minutes for 1½ lb.
- 5. Check the thickest part. Insert the thermometer sideways into the center. Pork tenderloin is done at 145°F. Do not judge by color; a slightly pink center can still be properly cooked.
- 6. Rest exactly 3 minutes. Move the pork to a board and tent loosely with foil. The 3-minute rest is part of the safe endpoint for pork steaks, chops, and roasts at 145°F.
- 7. Slice correctly. Cut across the grain into ½-inch slices. For medallions, slice ¾ inch thick. Spoon pan juices over the cut pork so the lean meat does not taste dry.
Worked Examples
Example 1: A 1-lb tenderloin, seared first, usually takes 18 to 23 minutes at 400°F. Check at 18 minutes. If it reads 138°F, return it for 3 to 5 minutes.
Example 2: Two 1-lb tenderloins on one sheet pan do not need double time. If they are not touching, expect about 20 to 25 minutes. Rotate the pan once if your oven has hot spots.
Example 3: A 1½-lb thick tenderloin may need 25 to 30 minutes. If the outside browns too fast, leave the oven at 400°F and tent the top loosely with foil.
If cooking from a marinade, wipe off excess liquid before baking. Wet surfaces steam instead of brown, adding 3 to 6 minutes and giving a paler crust.
For stuffed pork tenderloin, use the safe endpoint for stuffed poultry only when applicable to poultry; for pork tenderloin itself, use 145°F with a 3-minute rest.
When to Check Doneness
At 400°F, start checking pork tenderloin before the clock says it should be done. For most tenderloins, the first thermometer check should be at 15 minutes, then every 3 to 5 minutes after that.
The target is 145°F (63°C) in the thickest part, followed by a 3-minute rest. That rest is part of doneness, not an optional pause.
First Check Times by Tenderloin Size
| Raw tenderloin size | First check at 400°F | Likely finish window |
|---|---|---|
| 3/4 lb | 13 minutes | 15 to 18 minutes |
| 1 lb | 15 minutes | 18 to 22 minutes |
| 1 1/4 lb | 17 minutes | 20 to 25 minutes |
| 1 1/2 lb | 20 minutes | 24 to 30 minutes |
Use the table as a checking schedule, not a guarantee. Shape matters more than weight. A short, thick 1-pound tenderloin cooks slower than a long, narrow 1-pound tenderloin.
Insert the thermometer sideways into the thickest center section. Do not measure near the tapered tip. The tip can read done several minutes before the middle is safe to pull.
Worked Examples
For a 1-pound tenderloin, check at 15 minutes. If the center reads 132°F, return it to the oven and check again in 4 minutes. If it then reads 141°F, check again in 2 minutes.
If that same tenderloin reads 145°F at 21 minutes, remove it immediately. Rest it for 3 minutes before slicing. Do not keep roasting to “be safe,” because tenderloin dries out quickly.
For a 1 1/2-pound tenderloin, check at 20 minutes. If it reads 128°F, it may need 6 to 10 more minutes. Recheck in 5 minutes, then shorten checks to 2-minute intervals near 140°F.
For two 1-pound tenderloins on one pan, start checking at 15 minutes. If they are not touching, timing is usually close to one tenderloin. If crowded, expect the finish to run several minutes longer.
Edge Cases That Change the Check Time
- Sear first: If you sear before roasting, start checking 3 to 5 minutes earlier than the table.
- Very thin tenderloin: Start at 12 minutes. Thin ends can overcook before the center reaches target.
- Stuffed or wrapped: Check the center of the filling area, not just the pork surface.
- Convection at 400°F: Start checking 2 to 4 minutes earlier.
- Cold pan or crowded pan: Expect slower cooking; rely on the thermometer.
Pull the pork only when the thickest part reaches 145°F. Then rest it 3 minutes. Slice across the grain into 1/2-inch medallions for the juiciest result.
Resting Before Slicing
Rest pork tenderloin for 3 minutes minimum after it reaches 145°F in the thickest part. That 3-minute rest is part of the USDA safe-temperature standard for whole cuts of pork.
At 400°F, the tenderloin will keep cooking briefly after it leaves the oven. Expect about 2°F to 5°F of carryover heat, depending on thickness, pan type, and how hot the surface is.
Exact Resting Target
For a juicy pork tenderloin, pull it from the oven when the center reads 145°F, then rest it 3 to 5 minutes before slicing. Do not cut into it immediately.
If you prefer a little more doneness, remove it at 150°F to 155°F and rest 3 minutes. The meat will be firmer and less pink, but usually still moist if not sliced early.
Use an instant-read thermometer in the thickest center section. Insert from the side, not straight down, so the probe tip sits in the middle instead of touching the hot pan.
| Oven Pull Temp | Rest Time | Likely Result |
|---|---|---|
| 145°F | 3 to 5 minutes | Juiciest, slight pink possible |
| 150°F | 3 to 5 minutes | Less pink, still tender |
| 155°F | 3 minutes | Firmer slices, lower moisture |
Worked Examples
Example 1: A 1-pound tenderloin comes out of a 400°F oven at 145°F. Rest it 3 minutes. If it rises to 148°F, slice across the grain into 1/2-inch medallions.
Example 2: A thicker 1 1/4-pound tenderloin reads 143°F. Return it to the oven, then recheck in 2 minutes. Do not start the 3-minute rest until it reaches 145°F.
Example 3: Two tenderloins are on one sheet pan. One reads 145°F and the other reads 139°F. Remove the finished one to rest; keep cooking the cooler one.
A loose foil tent is optional. If the kitchen is cool or the tenderloin is small, tent it lightly. Do not wrap it tightly, or steam can soften the browned exterior.
Resting on a cutting board is better than resting in a hot skillet. A cast-iron pan can keep driving heat into the bottom and overshoot the center by several degrees.
For edge cases, rest longer only for logistics, not safety. A 7-minute rest is fine, but after about 10 minutes the slices will be noticeably cooler on the plate.
If juices run out heavily when slicing, the tenderloin was cut too soon or sliced too thin. Wait at least the 3 minutes, then cut into 1/2-inch to 3/4-inch pieces.
Always measure temperature before resting, not after slicing. Once cut, the tenderloin loses heat quickly and the reading is less reliable for the thickest original center.
Frequently Asked Questions
How long do you cook pork tenderloin in the oven at 400°F?
Cook pork tenderloin at 400°F for about 20 to 25 minutes for a 1-pound tenderloin. Start checking at 18 minutes with an instant-read thermometer. It is done at 145°F internal temperature, followed by a 3-minute rest.
How long does a 2-pound pork tenderloin take at 400°F?
A 2-pound pork tenderloin usually takes about 25 to 35 minutes at 400°F, depending on thickness and pan type. Check the thickest part with a thermometer. Pork tenderloin must reach 145°F, then rest for 3 minutes before slicing.
Should I cover pork tenderloin when baking at 400°F?
Do not cover pork tenderloin if you want a browned exterior. Bake it uncovered at 400°F, ideally after searing for 2 to 3 minutes per side. Covering traps steam and softens the crust, though the final doneness still depends on reaching 145°F.
How do I keep pork tenderloin juicy at 400°F?
Use a thermometer and pull the pork tenderloin when the thickest part reaches 145°F. Let it rest for 3 minutes before cutting. For more moisture, rub with oil, salt, and seasoning, and avoid slicing immediately after it comes out of the oven.
Do you sear pork tenderloin before baking at 400°F?
Searing is optional, but it improves flavor and color. Sear the tenderloin in a hot skillet for 2 to 3 minutes per side, then bake at 400°F for about 15 to 20 minutes more. The safe final temperature is 145°F with a 3-minute rest.
