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How To Reheat Pork Tenderloin – I Test 6 Methods [Pics]

This article was updated on 15th September 2023 for clarity and to incorporate new information.

Succulent, flavorful pork tenderloin, seared and roasted in the oven, can be a truly mouth-watering meal. But what’s the best way to reheat it? I experimented with six different warming methods to find out which one was best.

The best way to reheat pork tenderloin is in a skillet or the oven. To use a skillet, heat a thin layer of oil in a pan until it’s shimmering then place the pork (sliced or whole) in. Cover with a lid and flip the pork periodically until hot. Around 3 minutes for a slice or 15 minutes for a whole tenderloin.

How I tested reheating pork tenderloin

Last weekend I made a Sunday roast of pork tenderloin with veggies and roast potatoes (yum!). Surprisingly, we ended up with leftovers, which I decided to store in the fridge and experiment with the next day.

Determined to reinvigorate my remaining pork, I tried out six different reheating methods, including:

  • In a skillet: Quick and tasty.
  • In the oven: Good for large quantities.
  • In the microwave: Convenient and fast.
  • In hot gravy: Keeps the pork moist and adds flavor.
  • Steaming: Tender, flavorful results.
  • In the air fryer: Okay but overcooked the edges.

Tips for reheating pork tenderloin

To test if your meat is hot all the way through, you can use the knife test. Stick a knife into the thickest part of your pork and feel the metal when you pull it out. If the metal is warm, the pork is ready. If it’s cold, it needs more time.

For more even heating, let your pork come to room temperature before reheating it.

Chopped-up leftover pork tenderloin tastes delicious chopped up into tacos or a quesadilla with fresh salsa.

Related: How To Reheat Crispy Pork Belly

Reheating pork tenderloin in a skillet

Time: 3 minutes (slices)

  1. On medium heat, warm up some oil in a skillet (not too much, about a tablespoon).
  2. Once your oil is shimmering, add your leftover pork (whole or sliced).
  3. Cover the pan with a lid.
  4. Flip slices every minute for around 3 minutes, or a whole tenderloin every 2-3 minutes for 12-15 minutes.

Sealing your pan with a lid allows your meat to steam, locking in moisture while searing it and turning the outside crisp. If you don’t have a lid, you can improvise by using a piece of foil.

Sticking to a lower heat reduces the chances of overcooking your meat. A high heat will give you a tough outside and a luke-warm middle.

Results: I was really pleased with the outcome of this method and the meat was still tender. The only downside is it’s a bit of a hassle having to keep an eye on the meat and flip it over.

Reheating pork tenderloin in the oven

Time: 20-30 minutes
Rating: 8/10

  1. Preheat your oven to 300°F (150°C), taking the pork out of the fridge at the same time to reach room temperature.
  2. Drizzle your tenderloin with a generous amount of stock or leftover cooking juices, and then wrap it tightly in foil (whole or sliced).
  3. Pop your foil parcel onto a wire rack and heat it until it reaches an internal temperature of 165°F (75°C). This will take around 15 minutes for slices, or up to 30 minutes for a whole tenderloin.

Optional steps for a whole pork tenderloin

  1. Pat the tenderloin dry with a piece of paper towel.
  2. Place a skillet on high heat on your stove and warm a tablespoon of oil.
  3. Once hot, sear your meat on all sides (except on the cut) for 60-90 seconds, until crisp.

Using a wire rack gives you even, all-over heating, whereas a baking tray is more inclined to warm one side faster than the other. Similarly, room-temperature meat will heat more evenly than meat just out of the fridge.

Your heating time will depend on the size of the portion you’re warming up. You can unwrap the foil to check on the meat periodically but don’t forget to seal the parcel up again.

Results: This method is great for keeping pork tenderloin moist and tender. It also doesn’t affect the coloration of the meat too much, but it’s a little slow especially if you’re reheating the pork for one. There are other faster methods.

Reheating pork tenderloin in the microwave

Time: 2-3 minutes
Rating: 7/10

  1. Cut your leftover pork tenderloin into slices.
  2. Place a few slices on a microwave-safe plate and sprinkle with stock or cooking juices.
  3. Cover the meat with a piece of damp paper towel.
  4. Heat your pork in 30-second intervals for 2-3 minutes.

A little added liquid, as well as the dampness of the paper towel, helps to prevent your meat from drying out.

It’s best to microwave your pork in short intervals so that you don’t accidentally start cooking it, turning it unappetizing and tough. And giving the pork small breaks between heating helps the heat to equalize.

Results: You’ll often be warned off reheating pork in the microwave because it can go very wrong. But I went slowly and added lots of moisture, and my pork turned out decently. It was quick and easy too.

Reheating pork tenderloin in hot gravy

Time: 5-6 minutes

  1. Allow your leftover pork to come to room temperature out of the fridge and slice it if not already sliced.
  2. Warm up some leftover or freshly-made gravy in a skillet on medium heat.
  3. Once simmering, remove the gravy from the stove and add some pork slices.
  4. Allow them to warm up for 2-3 minutes.
  5. Serve immediately.

Thin slices work best for this method, so try to keep them to about a quarter-inch in thickness.

For a delicious flavor infusion, it’s good to use the actual cooking juices from your pork or a rich, tasty gravy. However, if you don’t have either of those available, you can also use stock.

Try to avoid letting your gravy boil, as this is too harsh for your delicate pork slices, and will cook them rather than warm them.

Results: This method delivers delicious results and keeps the meat juicy – because you’re heating it in juices! But the meat wasn’t as piping hot as it was with some other methods, so I’d avoid it if you’re worried about meat safety.

Reheating pork tenderloin by steaming it

Time: 3-4 minutes

  1. Let your pork tenderloin come to room temperature out of the fridge.
  2. If not already carved, slice it into slices.
  3. Set up your steamer and fill the bottom with a poaching liquid of stock and herbs (or water).
  4. Once boiling, spread out a few pork slices in the steamer basket.
  5. Warm up your meat for 3-4 minutes or until hot to your satisfaction.

Using a flavored liquid rather than water will infuse your tenderloin with delicious flavors.

The steam created by the boiling liquid is very hot, so this method is quicker than you might expect. Don’t leave your pork in the steamer for too long, as it may start cooking and turn chewy and unpleasant.

Results: The steamer kept my pork flavorful, juicy, and tender. Admittedly, it cooked the pork a little on the outside, but not so much that I minded or that it jeopardized the flavor. But if the pork is covered in sauce or a marinade, the steam will wash it all off!

Reheating pork tenderloin in the air fryer

Time: 7-10 minutes

  1. Set your air fryer to 300°F (150°C) and slice your pork tenderloin into roughly one-inch-thick slices.
  2. Sprinkle the pork slices with stock or leftover cooking juices and wrap them in foil before placing them in your fryer basket.
  3. Heat for 7-10 minutes or until warm to your satisfaction.

Wrapping your slices in foil locks in moisture to keep your meat tender and soft.

In the air fryer, it’s best to stick to reheating slices. Whole pork tenderloins are likely to dry out with the sides turning tough before the center has a chance to warm up.

Results: This wasn’t my favorite method. I think air fryers are a little too abrasive for reheating softer, more succulent meats like pork tenderloin.

This method is pretty good, and I was pleased with the outcome.

How to store pork tenderloin

You can store leftover pork tenderloin in an airtight container in the fridge for 3-4 days. It’s best to keep it whole, as slices will dry out quicker. You can also wrap the tenderloin in plastic wrap or foil. Keep pork tenderloin in a colder part of your fridge.

If the pork has been left out for over two hours discard it.

Can you freeze pork tenderloin?

Pork tenderloin freezes well and retains its best quality for 6 months. It can be frozen sliced or whole, slices are more likely to develop freezer burn but they’re quicker to defrost.

How to freeze pork tenderloin:

  1. Allow your pork tenderloin to cool to room temperature.
  2. Slice up your leftovers (for easy-to-grab portions) or leave your pork tenderloin whole.
  3. Sprinkle the meat with leftover cooking juices or a bit of stock to keep it moist.
  4. Wrap tightly in plastic wrap and then in a second layer of foil. Alternatively, place your leftover pork in a heavy-duty freezer bag and vacuum-seal.
  5. Mark the date, store in the freezer, and use within 6 months.

When wrapping your meat, make sure there is no air left inside the package. Air pockets are a sure-fire way to end up with freezer-burnt pork.

How to thaw and reheat frozen pork tenderloin

I always recommend thawing pork tenderloin before reheating it because reheating from frozen will result in an overcooked outside with a cold center. Thaw your leftovers in the fridge overnight. If you’re in a hurry, you can use your microwave’s defrost setting or run your sealed pork under cold water until soft.

Once thawed, you can reheat your leftover pork tenderloin using any of the methods outlined above.

How To Reheat Pork Tenderloin [Tested Methods]

In this short recipe, I show you the best way to revive and reheat your leftover pork tenderloin.
5 from 2 votes
Print Pin Rate
Course: Main Course
Cuisine: American
Keyword: pork tenderloin, reheat pork tenderloin
Prep Time: 0 minutes
Cook Time: 2 minutes
Total Time: 2 minutes
Servings: 1 person
Calories: 143kcal


  • 1 portion pork tenderloin sliced
  • 1 portion gravy


  • Allow your leftover pork to come to room temperature out of the fridge.
  • Warm up some leftover or freshly-made gravy in a skillet on medium heat.
  • Once simmering, remove the gravy from the stove and add some pork slices.
  • Allow them to warm up for 1-2 minutes. Serve immediately.


For a delicious flavor infusion, it’s good to use the actual cooking juices from your pork or a rich, tasty gravy.
However, if you don’t have either of those available, you can also use stock.
Try to avoid letting your gravy boil, as this is too harsh for your delicate pork slices and will cook them rather than warm them.


Serving: 100g | Calories: 143kcal

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