How Long to Cook Pork Tenderloin (Whole, 1.25 lb) in the oven

Specification: 1.25 lb whole pork tenderloin, silver skin removed, seasoned with dry rub, seared

Target Temp

425°F (218°C)

Radiant Heat

Total Time

18–25 mins

Total Cook Window

Flip Mark

No Flip

Continuous Cook

Internal Safe Temp

140°F (pull) → 145°F (after 10-min rest)

USDA Safe Pull

3-Step Execution Protocol

Preheat & Prep

Preheat oven to 425°F (218°C). Prepare pork tenderloin (whole, 1.25 lb) (1.25 lb whole pork tenderloin, silver skin removed, seasoned with dry rub, seared).

Cook

Cook for 18–25 mins. Do not flip; allow surface to develop undisturbed.

Check & Rest

Deep seared exterior with faint blush-pink center; thermometer reads 140°F before resting. Confirm internal temperature reaches 140°F (pull) → 145°F (after 10-min rest). Rest for 10 minutes before serving.

Verification Basis & Testing Rig

USDA FSIS 145°F pork standard (2011 revision); tested in GE Profile 30" convection oven with ThermoWorks Thermapen One.

Pro Tip: Tenderloin is extremely lean — pull at 140°F, tent with foil, and rest 10 minutes. Carryover brings it to a juicy 145°F. Overcooking to 160°F makes it dry and chalky.

Related oven Cook Times

Chicken Breast (Boneless, Skinless)

400°F (204°C)20–25 mins

Salmon Fillet (Skin-On, Center Cut)

400°F (204°C)12–15 mins

Baked Potato (Whole Russet)

400°F (204°C)50–60 mins

Bacon (Thick-Cut, Sheet Pan Method)

400°F (204°C)18–22 mins

Pork Chops (Bone-In, 1-inch Thick)

400°F (204°C)18–22 mins

Chicken Thighs (Bone-In, Skin-On)

425°F (218°C)35–45 mins