How Long to Cook a 1 lb Pork Tenderloin
A 1 lb pork tenderloin needs about 18 min at 450 °F / 230 °C. Pull it at 142 °F / 61 °C so carryover takes it to 145 °F, then rest 8 min before carving.
Step by step
- −40 minSalt and temperSalt generously and leave it out of the fridge. A 1 lb cut cooks far more evenly when it is not fridge-cold in the middle.
- 0:00On the grate at 450 °FGrill should be hot enough that you cannot hold a hand over it for more than 2 seconds.
- 9 minFlip onceDo not press it, do not poke it. One clean flip builds the best crust.
- 18 minPull at 142 °F / 61 °CProbe the centre from the side, not the top — you want the true core reading.
- + 8 minRest, then sliceIt climbs the last 3 °F to 145 °F off the heat. Slice against the grain.
Every method compared
Same 1 lb pork tenderloin, same doneness — only the heat changes. The fastest roast in the book — 25 minutes start to finish. Small enough that carryover alone can take it 8 °F past target.
| Method | Pit temp | Cook time | Pull at | Rest |
|---|---|---|---|---|
| Direct Grilling | 450 °F / 230 °C | 18 min | 142 °F | 8 min |
| Reverse Sear | 375 °F / 190 °C | 23 min | 142 °F | 8 min |
Pull temps differ per method on purpose: a 450 °F grill drives far more residual heat into the meat than a 225 °F pit, so the same final temperature needs a different pull point.
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Other sizes
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
How long does a 1 lb pork tenderloin take?
About 18 minutes at 450 °F, plus 8 minutes of rest. Weight is only a guide — start probing early, because roast shape matters as much as weight.
What internal temperature should it reach?
145 °F / 63 °C final. Pull it at 142 °F: a roast this size carries over about 3 °F while resting.
How long should it rest?
8 minutes. Tent it loosely with foil — a large roast holds heat for a surprisingly long time.