Pork Tenderloin Temperature Chart & Cook Time Calculator
The fastest roast in the book — 25 minutes start to finish. Small enough that carryover alone can take it 8 °F past target.
Cook time by weight
| Weight | Cook time at 450 °F | Pull temp | Rest | |
|---|---|---|---|---|
| 1 lb | 18 min | 142 °F | 8 min | Timeline → |
| 1.25 lb | 22 min | 142 °F | 8 min | Timeline → |
| 1.5 lb | 26 min | 141 °F | 8 min | Timeline → |
Recommended Tools for Perfect Results
The chart is only as good as your thermometer. These are the tools worth owning.
Wireless Bluetooth Meat Thermometer
Leave-in probe with phone alerts. The single upgrade that ends dry brisket and grey steak.
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Pink Butcher Paper (Unwaxed, 18")
Beats foil for the Texas Crutch: pushes through the stall while keeping the bark crisp.
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Instant-Read Digital Thermometer
Two-second readings for spot checks and for probing brisket for tenderness.
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Download the printable temperature chart
Every temperature on this site on one page — beef, pork, poultry, seafood and low & slow, plus the carryover rule. Print it and tape it inside your grill lid.
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Frequently Asked Questions
What internal temperature should pork tenderloin be?
145 °F / 63 °C final. Pull it earlier — around 142 °F for the sizes in the chart above — because carryover cooking keeps the temperature climbing after it leaves the heat.
What pit temperature should I use?
450 °F / 230 °C for direct grilling. Other methods and their temperatures are compared on each size page.
How long should pork tenderloin rest?
8 minutes for a typical pork tenderloin. Tent loosely with foil so the crust stays crisp.