Pork tenderloin Cooking Time Calculator — Time, Temperature & Method

Pork tenderloin Cooking Time Chart

Weight	Cooking time	Internal temp
0.4 kg	28 min	63°C
0.5 kg	33 min	63°C
0.6 kg	38 min	63°C
0.8 kg	48 min	63°C

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How This Calculator Works — Formula & Method

Source: standard UK roasting guidance · applied deterministically · verify with a thermometer

Constant	Value	Source
Min per 500 g	25 min (range 20–30)	UK roasting guides
Internal target	63°C / 145°F	FSA / thermometer
Base offset	8 min	Standard
Oven	220°C sear for 25 min, then 200°C	Method
Resting	8 min	Best practice

— Pork tenderloin cooking time —
total_min = min_per_500g × (weight_g / 500) + base_offset
range = [lo_per_500g … hi_per_500g] × (weight_g / 500) + base_offset
conventional_oven = fan_temp + 10–20°C (same time)
fahrenheit = derived table from °C
— algorithm —
lookup(meat, cut, doneness) → point_estimate → guidance_range
→ internal_target_temp → verify_with_thermometer()

Public roasting guidance applied deterministically — this is not a food-safety authority. Always cook to the stated internal temperature, measured with a meat thermometer.

Frequently Asked Questions

About 50 minutes per kg plus 8 minutes at 200°C, to 63°C internal. The leanest, fastest pork cut — sear then hot-roast to 63°C and rest. Do not overcook.

Cook at 200°C fan (210°C conventional / 400°F). Internal target 63°C. Rest 8 minutes.