Pork Tenderloin Medallions
TempMedium-high heat
Time2–3 min per side
Internal145°F (63°C)
Cut into 1"-thick medallions for even, quick cooking.
Lower-Temperature Alternatives
Modern USDA guidance puts whole-muscle pork at 145°F with a 3-minute rest — well below the old 160°F well-done standard. These are texture choices above that safe floor, not separate safety tiers.
| Temp | Time | Outcome |
|---|---|---|
| 130°F (54°C) | to core | Below the USDA minimum — only safe with a long sous vide hold; rare and very soft. |
| 135°F (57°C) | to core | Medium-rare — distinctly pink, very tender; a popular sous vide target. |
| 140°F (60°C) | to core | Medium — a touch of pink, very juicy; the most commonly recommended target for tenderloin and chops. |
| 145°F (63°C) | to core | USDA minimum — little to no pink, still moist thanks to short cook times at this thickness. |
| 150°F+ (66°C+) | to core | Medium-well and beyond — noticeably firmer and drier; not recommended for lean cuts like tenderloin. |
Safety disclaimer: Alternative temperatures above rely on holding the food at that internal temperature for the full time listed, measured only after the food reaches that temperature throughout — not from when cooking started. This is based on published pathogen-lethality science, but deviating from the standard USDA minimum still carries additional risk. Use extra caution — or stick to the USDA minimum — for infants, young children, pregnant people, older adults, and anyone with a compromised immune system. Always verify with a calibrated food thermometer.
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