When it comes to cooking a tenderloin, many of us are left wondering how long to cook it to achieve that perfect level of doneness. Cooking a tenderloin at 350°F can be a bit tricky, but don’t worry, we’ve got you covered. In this article, we’ll delve into the world of tenderloin cooking and provide you with everything you need to know to cook a tender and juicy tenderloin at 350°F.
Understanding Tenderloin Cooking Times
Before we dive into the cooking times, it’s essential to understand the factors that affect the cooking process. The tenderness and doneness of a tenderloin depend on several factors, including:
Thickness of the Tenderloin
The thickness of the tenderloin plays a significant role in determining the cooking time. A thicker tenderloin will take longer to cook, while a thinner one will cook faster.
Type of Tenderloin
There are several types of tenderloins, including beef, pork, and venison. Each type has a different cooking time, and beef tenderloin is generally the most popular.
Desired Level of Doneness
The desired level of doneness is a personal preference. Some people like their tenderloin rare, while others prefer it medium-rare, medium, or well-done.
Oven Temperature
The oven temperature is critical in cooking a tenderloin. A higher temperature will cook the tenderloin faster, while a lower temperature will cook it slower.
Cooking Times for a 350°F Oven
Now that we’ve covered the factors that affect cooking times, let’s dive into the specifics. Here are some general guidelines for cooking a tenderloin at 350°F:
Beef Tenderloin
- 1-1.5 pounds: 20-25 minutes for rare, 25-30 minutes for medium-rare, 30-35 minutes for medium, and 35-40 minutes for well-done.
- 1.5-2 pounds: 25-30 minutes for rare, 30-35 minutes for medium-rare, 35-40 minutes for medium, and 40-45 minutes for well-done.
- 2-2.5 pounds: 30-35 minutes for rare, 35-40 minutes for medium-rare, 40-45 minutes for medium, and 45-50 minutes for well-done.
Pork Tenderloin
- 1-1.5 pounds: 15-20 minutes for rare, 20-25 minutes for medium-rare, 25-30 minutes for medium, and 30-35 minutes for well-done.
- 1.5-2 pounds: 20-25 minutes for rare, 25-30 minutes for medium-rare, 30-35 minutes for medium, and 35-40 minutes for well-done.
- 2-2.5 pounds: 25-30 minutes for rare, 30-35 minutes for medium-rare, 35-40 minutes for medium, and 40-45 minutes for well-done.
Venison Tenderloin
- 1-1.5 pounds: 15-20 minutes for rare, 20-25 minutes for medium-rare, 25-30 minutes for medium, and 30-35 minutes for well-done.
- 1.5-2 pounds: 20-25 minutes for rare, 25-30 minutes for medium-rare, 30-35 minutes for medium, and 35-40 minutes for well-done.
- 2-2.5 pounds: 25-30 minutes for rare, 30-35 minutes for medium-rare, 35-40 minutes for medium, and 40-45 minutes for well-done.
Internal Temperature: The Ultimate Test
While cooking times are a great guideline, the internal temperature of the tenderloin is the ultimate test of doneness. Here are the recommended internal temperatures for each type of tenderloin:
Beef Tenderloin
- Rare: 130°F – 135°F (54°C – 57°C)
- Medium-rare: 135°F – 140°F (57°C – 60°C)
- Medium: 140°F – 145°F (60°C – 63°C)
- Well-done: 145°F – 150°F (63°C – 66°C)
Pork Tenderloin
- Rare: 145°F (63°C)
- Medium-rare: 150°F (66°C)
- Medium: 155°F (68°C)
- Well-done: 160°F (71°C)
Venison Tenderloin
- Rare: 130°F – 135°F (54°C – 57°C)
- Medium-rare: 135°F – 140°F (57°C – 60°C)
- Medium: 140°F – 145°F (60°C – 63°C)
- Well-done: 145°F – 150°F (63°C – 66°C)
Additional Tips and Tricks
Here are some additional tips and tricks to help you cook the perfect tenderloin:
Let it Rest
Once you’ve cooked your tenderloin to your desired level of doneness, let it rest for 10-15 minutes before slicing. This allows the juices to redistribute, resulting in a more tender and flavorful tenderloin.
Use a Meat Thermometer
A meat thermometer is the most accurate way to determine the internal temperature of your tenderloin. It’s a worthwhile investment for any serious cook.
Don’t Press Down
Resist the temptation to press down on the tenderloin with your spatula while it’s cooking. This can squeeze out the juices and make the tenderloin tough.
Use a Cast-Iron Skillet
A cast-iron skillet is an excellent choice for cooking a tenderloin. It retains heat well and can achieve a perfect sear.
Don’t Overcook
It’s better to err on the side of undercooking than overcooking. You can always cook the tenderloin a bit longer if needed, but you can’t undo an overcooked tenderloin.
Conclusion
Cooking a tenderloin at 350°F requires attention to detail and a bit of patience. By understanding the factors that affect cooking times, using a meat thermometer, and following the guidelines outlined in this article, you’ll be well on your way to cooking a tender and juicy tenderloin. Remember to let it rest, don’t press down, and use a cast-iron skillet to achieve the perfect sear. Happy cooking!
What is the ideal internal temperature for a tenderloin?
The ideal internal temperature for a tenderloin is between 135°F to 140°F for medium-rare, 145°F to 150°F for medium, and 155°F to 160°F for medium-well. It’s crucial to use a meat thermometer to ensure the tenderloin reaches a safe internal temperature.
Using a thermometer will prevent overcooking, which can result in a dry and tough texture. Remember to insert the thermometer into the thickest part of the tenderloin, avoiding any fat or bone. Wait for a few seconds until the temperature stabilizes, then remove the tenderloin from the oven.
How do I season a tenderloin for even flavor?
To season a tenderloin for even flavor, it’s essential to bring the meat to room temperature before applying any seasonings. This allows the seasonings to penetrate the meat more evenly. Pat the tenderloin dry with a paper towel to remove excess moisture, which helps the seasonings adhere better.
Use a mixture of salt, pepper, and any other desired herbs or spices, and rub them all over the tenderloin, making sure to coat it evenly. Let the tenderloin sit for about 30 minutes to an hour before cooking to allow the seasonings to set. This will result in a tenderloin with a rich, savory flavor throughout.
What is the best way to cook a tenderloin at 350°F?
The best way to cook a tenderloin at 350°F is to use a high-heat sear followed by a low-and-slow cook. Preheat the oven to 350°F, then sear the tenderloin in a hot skillet with oil over high heat for about 2-3 minutes on each side. This creates a nice crust on the outside.
After searing, transfer the tenderloin to a roasting pan and place it in the preheated oven. Cook for 15-20 minutes, or until the tenderloin reaches the desired internal temperature. Use a thermometer to check the internal temperature regularly to avoid overcooking.
How do I ensure a tenderloin doesn’t become too well done?
To ensure a tenderloin doesn’t become too well done, it’s crucial to monitor the internal temperature regularly. Use a thermometer to check the internal temperature every 5-7 minutes, especially during the last 10 minutes of cooking.
If the tenderloin is approaching the desired internal temperature, remove it from the oven and let it rest for 5-10 minutes before slicing. This allows the juices to redistribute, resulting in a more tender and juicy texture. Tent the tenderloin with foil to prevent it from cooling down too quickly.
What type of pan is best for cooking a tenderloin at 350°F?
The best type of pan for cooking a tenderloin at 350°F is a heavy-duty roasting pan or a skillet made of stainless steel or cast iron. These pans can withstand high heat and distribute it evenly, which helps to achieve a nice crust on the outside of the tenderloin.
Avoid using non-stick pans or pans with a non-stick coating, as they can’t handle high heat and may warp or damage the pan. A heavy-duty pan also allows for easy browning and caramelization, which adds flavor to the tenderloin.
Can I cook a tenderloin in advance and reheat it?
Yes, you can cook a tenderloin in advance and reheat it, but it’s essential to follow proper food safety guidelines to prevent bacterial growth. Cook the tenderloin to the desired internal temperature, then let it cool to room temperature.
Once cooled, refrigerate or freeze the tenderloin within two hours of cooking. To reheat, place the tenderloin in the oven at 350°F for about 10-15 minutes, or until it reaches the desired internal temperature. Let it rest for 5-10 minutes before slicing and serving.
How do I store leftover tenderloin?
To store leftover tenderloin, let it cool to room temperature, then refrigerate it within two hours of cooking. Wrap the tenderloin tightly in plastic wrap or aluminum foil and place it in a covered container.
Leftover tenderloin can be stored in the refrigerator for up to three days or frozen for up to two months. When reheating, make sure the tenderloin reaches an internal temperature of at least 165°F to ensure food safety.