Alton Brown is a famous American celebrity chef, author, and television personality. He is known for hosting shows like Good Eats and Iron Chef America. One of his signature recipes is pork tenderloin, a lean and tender cut of meat from the loin of the pig.
What is Pork Tenderloin?
Pork tenderloin is an oblong cut of meat from the loin section near the backbone of the pig. It is very tender because it contains little connective tissue. Pork tenderloin is sometimes called pork fillet or gentleman’s cut.
Compared to other pork cuts, the tenderloin is relatively small, usually weighing between 1-2 pounds. It has very little fat marbled throughout, making it a lean choice. When cooked correctly, pork tenderloin is succulent, moist, and delicate in texture.
Pork tenderloin can be prepared many ways including grilling, roasting, sautéing, broiling, and baking. It pairs well with a variety of seasonings and glazes. Pork tenderloin is done at a lower temperature than other cuts of pork because it has less fat and connective tissue.
Alton Brown’s Recipe
Alton Brown has a simple but flavorful recipe for roasted pork tenderloin. It involves seasoning the meat with herbs and spices, searing it on the stovetop, then roasting it to perfection.
His recipe calls for:
- 1 pork tenderloin (about 1 1⁄2 pounds)
- Kosher salt
- Freshly ground black pepper
- 2 teaspoons smoked paprika
- 1 teaspoon ground cumin
- 1 teaspoon light brown sugar
- 2 tablespoons olive oil
The instructions are:
- Preheat the oven to 425°F.
- Season the pork tenderloin all over with salt, pepper, paprika, cumin, and brown sugar.
- Heat the olive oil in a skillet over high heat. Sear the tenderloin for 1-2 minutes per side until well browned.
- Transfer the seared tenderloin to a baking dish and roast for 15-20 minutes, until the internal temperature reaches 140-145°F.
- Remove from oven and let rest for 5 minutes before slicing and serving.
What Temperature Should Pork Tenderloin Be?
The USDA recommends cooking pork to a minimum internal temperature of 145°F with a 3 minute rest time. This ensures any potential bacteria are killed and the pork reaches safe consumption temperature.
For tender and juicy pork tenderloin, it should be removed from heat at 140-145°F and then allowed to rest for at least 5 minutes. During this resting time, the temperature will rise another 5-10 degrees to 145-155°F.
Minimum Safe Temperature
145°F – The USDA minimum safe temperature for cooking pork to destroy bacteria and parasites. Pork can be safely eaten at this final internal temp.
Medium Temperature
150-155°F – The pork will be pink in the center and juicy. This is the equivalent of “medium” doneness.
Well Done Temperature
160°F+ – The pork will be uniformly grey-brown throughout with very little pink. The meat may be drier at this higher temperature.
Alton Brown pulls his pork tenderloin between 140-145°F because it will continue cooking gently during the resting period. This results in a tender, juicy, and safely cooked piece of pork.
How to Tell Pork Tenderloin is Done
Here are some ways to test if your pork tenderloin is fully cooked and ready to eat:
Use a Meat Thermometer
The most accurate way is to insert an instant-read digital meat thermometer into the thickest part of the tenderloin, away from any bones. It should read between 140-145°F for medium doneness.
Check Internal Color
A properly cooked pork tenderloin will be slightly pink in the very center and white or very lightly pink throughout the rest of the meat.
Test for Firmness
When the tenderloin is gently pressed, it should feel firm with a slight springiness when cooked to medium.
Look for Juices
The juices should run clear with a slight tinge of pink when pork is cooked to a safe internal temp. If juices are still red or bloody looking, it needs more time.
Carryover Cooking
It’s important to account for carryover cooking when roasting pork tenderloin. This refers to the internal temperature rising 5-10°F once meat is removed from the heat source.
To allow for carryover cooking, Alton Brown’s recipe recommends:
- Searing the tenderloin to develop flavor.
- Roasting in a 425°F oven until internal temp reaches 140-145°F.
- Letting rest for 5+ minutes before slicing and eating.
The residual heat gently brings the pork up to a safe minimum of 145°F without overcooking it.
How Long Does it Take to Cook Pork Tenderloin?
Pork tenderloins usually take 15-30 minutes to cook depending on size, shape, and preparation method. Here are some general guidelines:
| Method | Cook Time |
|---|---|
| Roasted (425°F oven) | 15-20 minutes |
| Grilled (medium heat) | 12-18 minutes |
| Pan seared | 6-8 minutes per side |
A whole tenderloin will take longer than pork medallions or cutlets. Meat thickness is a factor as is the intensity of heat being used. Always rely on a thermometer for doneness rather than just cook times.
Tips for Cooking Pork Tenderloin
Here are some helpful tips for cooking moist, flavorful pork tenderloin:
- Pat the tenderloin dry before seasoning or searing to help browning.
- Sear the meat first to develop a nice crust.
- Let roasted pork rest before slicing to allow juices to redistribute.
- Slice pork across the grain for more tender bites.
- Avoid overcooking or the tenderloin will be tough and dry.
- Use a thermometer to take guesswork out of doneness.
- Enhance flavor with spices, herbs, sauces, and glazes.
Common Mistakes
It’s easy to dry out pork tenderloin if cooked improperly. Here are some common mistakes:
- Not using a meat thermometer and overcooking.
- Slicing into the tenderloin immediately instead of letting it rest.
- Browning too long without finishing cooking in the oven.
- Cooking at too high of temperature without monitoring doneness.
- Not seasoning adequately or adding sauce for flavor.
Be sure to keep a close eye on pork tenderloin and use a thermometer for best results.
Conclusion
Alton Brown’s pork tenderloin should be cooked to an internal temperature of 140-145°F and then allowed to rest before serving. This ensures the pork reaches the USDA recommended minimum temperature of 145°F needed to safely consume pork.
Cooking tenderloin in a hot 425°F oven before resting helps achieve uniform doneness without drying out the delicate meat. Pork tenderloin can cook quickly, so monitor with a meat thermometer for perfect results.