Pork Tenderloin
at 400°F
20 min – 25 min a Pork Tenderloin take about 20 min – 25 min in a 400°F oven. Done is 145°F on a food thermometer, plus a 8-minute rest — never the clock alone.
400°F vs the other temperatures
Same cut, every temperature this site publishes for it.
| Oven temp | Estimated time | Notes |
|---|---|---|
| 400°F (this page) | 20 min – 25 min | most common |
| 425°F | 20 min – 25 min |
When is it actually done?
145°F internal The USDA FSIS safe minimum internal temperature for this cut is 145°F, followed by a rest of about 8 minutes. The clock estimates; the thermometer decides. Every time on this page is a planning range, not a doneness test.
Sizing: Times are for a typical 1–1.5 lb tenderloin. They usually come two to a pack — two on the same pan cook in the same time, not double.
Worth knowing before you start
- Do not confuse tenderloin with loin — the thin tenderloin cooks in under half an hour; a loin roast is a per-pound cut.
- Sear in an oven-safe skillet, then transfer pan and all to the oven — the timing above assumes a hot start.
- Pull at 140°F; the 8-minute rest carries it to 145°F and keeps the centre blush-pink and juicy.
Answers people ask
How long does a pork tenderloin take at 400°F?
About 20 min – 25 min at 400°F (times are for a typical 1–1.5 lb tenderloin. They usually come two to a pack — two on the same pan cook in the same time, not double.). It is done at 145°F internal on a food thermometer, not by the clock.
What internal temperature is a pork tenderloin done at?
145°F, measured with a food thermometer in the thickest part, then rested about 8 minutes. That is the USDA FSIS safe minimum.
Is 400°F a good temperature for a pork tenderloin?
It is one of 2 temperatures this site publishes for this cut (400°F, 425°F). It is the most commonly used.
More pork timings
Pork Shoulder (Oven)
300°F · per-pound chart
Smoked Pork Butt
250°F · per-pound chart
Pork Loin Roast
350°F · per-pound chart
Baby Back Ribs
250°F · 4 hr – 5 hr
Spare Ribs (St. Louis)
250°F · 4 hr 30 min – 5 hr 30 min
Ham (Fully Cooked, Bone-In)
325°F · per-pound chart
Fresh Ham (Uncooked)
325°F · per-pound chart
Where these numbers come from
Ranges are anchored to USDA FSIS published timetables where they exist, and derived from that anchor plus cross-checked published sources where they do not — widened to cover the disagreement between sources rather than split down the middle. The full reasoning is on the method page. If a figure here looks wrong, say so — corrections are prioritised.