How to Cook Costco Pork Tenderloin

Swift Boneless Pork Tenderloin is sold at Costco in the fresh meat section. Each package contains about 5 pounds total, vacuum-sealed into two sections. You get four individual tenderloins, each weighing roughly 1 to 1.25 pounds.

This lean protein comes from the loin area of the pig. It’s boneless and very tender when cooked correctly.

The product has no artificial ingredients. Swift has been producing meat since the 1800s, and these tenderloins carry American Heart Association certification.

Pork tenderloin cooks fast compared to larger roasts. Most methods take between 15 and 30 minutes. That makes it perfect for weeknight dinners when time is short.

Plan for about half a pound of meat per person. One tenderloin feeds two adults comfortably. Cook two if feeding four people.

This guide covers four cooking methods with exact temperatures and times. You’ll also find safety guidelines, serving ideas, and storage tips.

Product Details

Product: Swift Premium Boneless Pork Tenderloin

Type: Fresh, raw, vacuum-sealed

Package Size: Approximately 5 lbs (4 tenderloins in 2 sealed sections)

Price: $3.50-$4.00 per pound at Costco (Updated January 2025)

Storage: Refrigerate at 40°F or below. Use within 3-5 days or freeze.

Calories per Serving: 125 calories per 3 oz cooked

Main Ingredients: Pork (no added ingredients)

Nutrition per 3 oz: 22g protein, 3.5g fat, 0g carbs

Cooking Methods Comparison

Method	Time	Equipment	Result	Best For
Oven	20–30 min	Oven-safe skillet	Caramelized crust, juicy	Everyday dinners
Air Fryer	16–22 min	Air fryer basket	Crispy exterior, tender	Quick weeknight meals
Grill	15–25 min	Gas or charcoal	Smoky char, grill marks	Summer cookouts
Slow Cooker	2–4 hours	Crock-Pot	Fork-tender, saucy	Hands-off meal prep

Recommended Method: Oven roasting for consistent results with a flavorful caramelized crust. Takes about 25 minutes total.

Method 1: Oven (Recommended)

Oven roasting at 425°F produces a golden brown exterior while keeping the inside juicy. This method works for 1-2 tenderloins and takes about 25-30 minutes total. Great for feeding 2-4 people.

Step 1: How Do You Prepare the Pork Tenderloin?

Remove the tenderloin from packaging 20-30 minutes before cooking. Let it reach room temperature for even cooking throughout.

Instructions:

1. Pat the meat dry with paper towels
2. Trim any silver skin using a sharp knife (this membrane won’t break down during cooking)
3. Rub with 1 tablespoon olive oil
4. Season generously with kosher salt, black pepper, and garlic powder

Equipment: Sharp knife, paper towels, cutting board

Step 2: What Temperature and Time Do You Use?

Searing first creates flavor through browning. Then finish in the oven at high heat.

Instructions:

1. Preheat oven to 425°F
2. Heat an oven-safe cast iron skillet over medium-high heat
3. Add 1 tablespoon olive oil
4. Sear the tenderloin 2-3 minutes per side until browned on all surfaces
5. Transfer skillet directly to oven

Temperature: 425°F

Time: 15-20 minutes in oven after searing

Step 3: When Do You Check the Meat?

Start checking temperature at the 15-minute mark. Use an instant read thermometer inserted into the thickest part of the tenderloin.

Instructions:

1. At 15 minutes, insert thermometer into center of meat
2. Avoid touching bone or pan with the probe
3. Continue cooking in 2-3 minute intervals if below target

Checkpoint: At 15-minute mark

Step 4: How Do You Know When It’s Done?

Remove from oven when internal temperature reaches 140-145°F. The meat will continue cooking during rest.

Instructions:

1. Pull from oven at 140-145°F internal temperature
2. Transfer to a cutting board
3. Tent loosely with aluminum foil
4. Rest for 5-10 minutes before slicing

Target Temperature: 145°F (USDA recommended)

Visual Indicator: Slightly pink center is safe and indicates juicy pork

Method 2: Air Fryer

The air fryer produces crispy exterior with minimal oil. Faster than oven roasting. Perfect for 1-2 tenderloins. Total time is about 20 minutes.

Step 1: How Do You Prepare for Air Frying?

Prep is similar to oven method. Size matters here since tenderloins must fit in the basket.

Instructions:

1. Remove silver skin and pat dry
2. Cut tenderloin in half if too long for basket
3. Coat with 1 teaspoon olive oil
4. Apply dry rub: brown sugar, paprika, garlic powder, salt, pepper

Equipment: Air fryer, meat thermometer, tongs

Step 2: What Temperature and Time Do You Use?

High heat creates that signature crispy coating. No preheating required for most air fryer models.

Instructions:

1. Set air fryer to 400°F
2. Place tenderloin in basket with space around it for airflow
3. Cook for 8-10 minutes on first side

Temperature: 400°F

Time: 16-22 minutes total (varies by tenderloin size)

Step 3: When Do You Flip?

Flipping halfway ensures even browning on all surfaces.

Instructions:

1. At the halfway point, flip tenderloin using tongs
2. Check for golden brown color on cooked side
3. Continue cooking for remaining time

Checkpoint: Flip at 8-10 minute mark

Step 4: How Do You Know When It’s Done?

Same target temperature as oven method. Resting time is still important.

Instructions:

1. Check internal temperature at 16 minutes
2. Remove when thermometer reads 145°F
3. Rest on cutting board for 5 minutes

Target Temperature: 145°F

Visual Indicator: Caramelized brown exterior with slight pink center

Method 3: Grill

Grilling adds smoky flavor and beautiful char marks. Uses two-zone cooking for best results. Total time runs about 20-25 minutes.

Step 1: How Do You Prepare for Grilling?

Room temperature meat cooks more evenly. Season simply or use a marinade.

Instructions:

1. Remove from fridge 30 minutes before grilling
2. Trim silver skin
3. Brush with oil and season with salt and pepper
4. Optional: marinate for 1-2 hours for extra flavor

Equipment: Gas or charcoal grill, instant read thermometer, tongs

Step 2: What Temperature and Time Do You Use?

Set up two zones: direct heat for searing, indirect heat for finishing.

Instructions:

1. Preheat grill to 450-500°F
2. For gas: turn one side to high, leave other burners off
3. For charcoal: pile coals on one side
4. Place tenderloin over direct heat first

Temperature: 450-500°F surface temperature

Time: 15-25 minutes total

Step 3: When Do You Turn the Meat?

Rotate every 4-5 minutes for even cooking on all sides.

Instructions:

1. Sear 4-5 minutes, then rotate 1/3 turn
2. Continue rotating until all sides have grill marks (about 12-15 minutes)
3. Move to indirect heat zone
4. Close lid and finish cooking

Checkpoint: Rotate every 4-5 minutes during direct heat phase

Step 4: How Do You Know When It’s Done?

Pull from grill a few degrees below target since it will continue cooking.

Instructions:

1. Check temperature when moved to indirect heat
2. Remove at 140-145°F
3. Tent with foil and rest 10 minutes

Target Temperature: 145°F after resting

Visual Indicator: Charred exterior with clear grill marks

Method 4: Slow Cooker

The Crock-Pot method requires minimal attention. Set it and forget it. Produces fork-tender meat with flavorful sauce. Best for busy days.

Step 1: How Do You Prepare for Slow Cooking?

Optional searing adds flavor but isn’t required. Liquid prevents drying out.

Instructions:

1. Trim silver skin from tenderloins
2. Season with salt, pepper, and your favorite spices
3. Optional: sear in a hot skillet 2 minutes per side
4. Place in slow cooker with sliced onions underneath
5. Add 1/2 cup broth or liquid

Equipment: Slow cooker (6-8 quart), meat thermometer

Step 2: What Temperature and Time Do You Use?

Low setting produces more tender results than high. Either works.

Instructions:

1. Add sauce or liquid over tenderloin
2. Cover with lid
3. Set to desired heat level

Temperature: Low or High setting

Time: Low: 2-4 hours / High: 1-2.5 hours

Step 3: When Do You Check Progress?

Start checking near the end of cooking time. Opening lid adds 15-20 minutes.

Instructions:

1. Check at minimum time (2 hours on low, 1 hour on high)
2. Insert thermometer into thickest part
3. Continue cooking if below 145°F

Checkpoint: At minimum cook time

Step 4: How Do You Know When It’s Done?

Don’t overcook or the meat will dry out despite the liquid.

Instructions:

1. Remove when internal temperature reaches 145°F
2. Transfer to cutting board
3. Rest 10 minutes before slicing
4. Spoon sauce over sliced meat

Target Temperature: 145°F

Visual Indicator: Tender meat that slices easily

Safety and Quality Indicators

Food Safety

• Internal Temperature: 145°F minimum for whole pork cuts (USDA guideline)
• Rest Time: Allow 3 minutes minimum after reaching temperature
• Pink Pork: Safe to eat when temperature is correct. Pink color doesn’t indicate undercooked meat.
• Thawing: Thaw in refrigerator overnight. Never at room temperature.

Quality Indicators (Done Properly)

• Color: Golden brown exterior with slightly pink center
• Texture: Tender, slices easily with a knife
• Temperature: 145°F throughout the thickest part
• Juices: Run clear when sliced

Signs of Overcooking

• Gray, dry appearance throughout
• Tough, chewy texture
• Internal temperature exceeds 160°F
• Meat shrinks significantly

Serving Suggestions

Portion Size: 4-6 oz per serving (3-4 servings per tenderloin)

Serving Ideas:

• Slice into medallions with a honey glaze drizzled over top
• Serve alongside Costco mashed potatoes and roasted vegetables
• Pair with Costco jasmine rice and steamed broccoli
• Slice thin for pork sandwiches with pickles and mustard

Pairing Recommendations:

• Costco frozen vegetables like green beans or asparagus
• Applesauce or apple slices (classic pairing)
• Sweet potato wedges or roasted potatoes
• A light salad with balsamic dressing

Storage and Reheating

Leftover Storage

• Refrigerate within 2 hours of cooking
• Store in airtight container
• Consume within 3-4 days
• Freeze for up to 3 months in freezer-safe container

Reheating Instructions

• Microwave: 30 seconds at 70% power. Check and repeat until warm. Cover to retain moisture.
• Oven: 325°F for 10-15 minutes. Cover with foil to prevent drying.
• Stovetop: Low heat in a covered pan with a splash of broth. About 5 minutes.
• Target Temperature: Reheat to 165°F for food safety

Troubleshooting Common Issues

Issue: Pork tenderloin is dry and tough

Cause: Overcooked past 160°F internal temperature

Solution: Use a meat thermometer and remove from heat at 145°F. The meat continues cooking during rest.

Issue: Exterior burned but inside undercooked

Cause: Temperature too high or meat was cold when cooking started

Solution: Let meat reach room temperature before cooking. Lower oven to 400°F if browning too fast.

Issue: Meat tastes bland

Cause: Not enough seasoning or no sear

Solution: Season generously with salt 30 minutes before cooking. Always sear for flavor development.

Issue: Silver skin is chewy

Cause: Silver skin was not removed before cooking

Solution: Trim the thin membrane with a sharp knife before seasoning. It won’t break down during cooking.

Product Variations and Related Items

Similar Costco Pork Products

• Costco rack of pork (bone-in, for special occasions)
• Kirkland Signature Pork Loin (larger cut, different cooking times)
• Costco ham (pre-cooked, spiral-sliced)

Pork Loin vs Pork Tenderloin

Pork loin is a larger, thicker cut weighing 3-5 lbs. It has a fat cap and takes much longer to cook (45-60 minutes).

Pork tenderloin is smaller, leaner, and cooks in 15-30 minutes depending on method. They cannot be used interchangeably without adjusting cook times.

Cooking Time Adjustments

Smaller tenderloins (under 1 lb): Reduce cooking time by 3-5 minutes

Larger tenderloins (over 1.5 lbs): Add 5-10 minutes. Always check with thermometer.

Two tenderloins at once: Time stays roughly the same if placed with space between them

What Is Costco Pork Tenderloin?

Swift Boneless Pork Tenderloin is sold at Costco in the fresh meat section. Each package contains about 5 pounds total, vacuum-sealed into two sections. You get four individual tenderloins, each weighing roughly 1 to 1.25 pounds.

This lean protein comes from the loin area of the pig. It’s boneless and very tender when cooked correctly.

The product has no artificial ingredients. Swift has been producing meat since the 1800s, and these tenderloins carry American Heart Association certification.

Pork tenderloin cooks fast compared to larger roasts. Most methods take between 15 and 30 minutes. That makes it perfect for weeknight dinners when time is short.

Plan for about half a pound of meat per person. One tenderloin feeds two adults comfortably. Cook two if feeding four people.

This guide covers four cooking methods with exact temperatures and times. You’ll also find safety guidelines, serving ideas, and storage tips.

Product Details

Product: Swift Premium Boneless Pork Tenderloin

Type: Fresh, raw, vacuum-sealed

Package Size: Approximately 5 lbs (4 tenderloins in 2 sealed sections)

Price: $3.50-$4.00 per pound at Costco (Updated January 2025)

Storage: Refrigerate at 40°F or below. Use within 3-5 days or freeze.

Calories per Serving: 125 calories per 3 oz cooked

Main Ingredients: Pork (no added ingredients)

Nutrition per 3 oz: 22g protein, 3.5g fat, 0g carbs

Cooking Methods Comparison

| Method | Time | Equipment | Result | Best For | | — | — | — | — | — | | Oven | 20-30 min | Oven-safe skillet, meat thermometer | Caramelized crust, juicy inside | Everyday dinners | | Air Fryer | 16-22 min | Air fryer basket, thermometer | Crispy exterior, tender meat | Quick weeknight meals | | Grill | 15-25 min | Gas or charcoal grill, thermometer | Smoky char, grill marks | Summer cookouts | | Slow Cooker | 2-4 hours | Crock-Pot, thermometer | Fork-tender, sauce-infused | Hands-off cooking |

Recommended Method: Oven roasting for consistent results with a flavorful caramelized crust. Takes about 25 minutes total.

Method 1: Oven (Recommended)

Oven roasting at 425°F produces a golden brown exterior while keeping the inside juicy. This method works for 1-2 tenderloins and takes about 25-30 minutes total. Great for feeding 2-4 people.

Step 1: How Do You Prepare the Pork Tenderloin?

Remove the tenderloin from packaging 20-30 minutes before cooking. Let it reach room temperature for even cooking throughout.

Instructions:

1. Pat the meat dry with paper towels
2. Trim any silver skin using a sharp knife (this membrane won’t break down during cooking)
3. Rub with 1 tablespoon olive oil
4. Season generously with kosher salt, black pepper, and garlic powder

Equipment: Sharp knife, paper towels, cutting board

Step 2: What Temperature and Time Do You Use?

Searing first creates flavor through browning. Then finish in the oven at high heat.

Instructions:

1. Preheat oven to 425°F
2. Heat an oven-safe cast iron skillet over medium-high heat
3. Add 1 tablespoon olive oil
4. Sear the tenderloin 2-3 minutes per side until browned on all surfaces
5. Transfer skillet directly to oven

Temperature: 425°F

Time: 15-20 minutes in oven after searing

Step 3: When Do You Check the Meat?

Start checking temperature at the 15-minute mark. Use an instant read thermometer inserted into the thickest part of the tenderloin.

Instructions:

1. At 15 minutes, insert thermometer into center of meat
2. Avoid touching bone or pan with the probe
3. Continue cooking in 2-3 minute intervals if below target

Checkpoint: At 15-minute mark

Step 4: How Do You Know When It’s Done?

Remove from oven when internal temperature reaches 140-145°F. The meat will continue cooking during rest.

Instructions:

1. Pull from oven at 140-145°F internal temperature
2. Transfer to a cutting board
3. Tent loosely with aluminum foil
4. Rest for 5-10 minutes before slicing

Target Temperature: 145°F (USDA recommended)

Visual Indicator: Slightly pink center is safe and indicates juicy pork

Method 2: Air Fryer

The air fryer produces crispy exterior with minimal oil. Faster than oven roasting. Perfect for 1-2 tenderloins. Total time is about 20 minutes.

Step 1: How Do You Prepare for Air Frying?

Prep is similar to oven method. Size matters here since tenderloins must fit in the basket.

Instructions:

1. Remove silver skin and pat dry
2. Cut tenderloin in half if too long for basket
3. Coat with 1 teaspoon olive oil
4. Apply dry rub: brown sugar, paprika, garlic powder, salt, pepper

Equipment: Air fryer, meat thermometer, tongs

Step 2: What Temperature and Time Do You Use?

High heat creates that signature crispy coating. No preheating required for most air fryer models.

Instructions:

1. Set air fryer to 400°F
2. Place tenderloin in basket with space around it for airflow
3. Cook for 8-10 minutes on first side

Temperature: 400°F

Time: 16-22 minutes total (varies by tenderloin size)

Step 3: When Do You Flip?

Flipping halfway ensures even browning on all surfaces.

Instructions:

1. At the halfway point, flip tenderloin using tongs
2. Check for golden brown color on cooked side
3. Continue cooking for remaining time

Checkpoint: Flip at 8-10 minute mark

Step 4: How Do You Know When It’s Done?

Same target temperature as oven method. Resting time is still important.

Instructions:

1. Check internal temperature at 16 minutes
2. Remove when thermometer reads 145°F
3. Rest on cutting board for 5 minutes

Target Temperature: 145°F

Visual Indicator: Caramelized brown exterior with slight pink center

Method 3: Grill

Grilling adds smoky flavor and beautiful char marks. Uses two-zone cooking for best results. Total time runs about 20-25 minutes.

Step 1: How Do You Prepare for Grilling?

Room temperature meat cooks more evenly. Season simply or use a marinade.

Instructions:

1. Remove from fridge 30 minutes before grilling
2. Trim silver skin
3. Brush with oil and season with salt and pepper
4. Optional: marinate for 1-2 hours for extra flavor

Equipment: Gas or charcoal grill, instant read thermometer, tongs

Step 2: What Temperature and Time Do You Use?

Set up two zones: direct heat for searing, indirect heat for finishing.

Instructions:

1. Preheat grill to 450-500°F
2. For gas: turn one side to high, leave other burners off
3. For charcoal: pile coals on one side
4. Place tenderloin over direct heat first

Temperature: 450-500°F surface temperature

Time: 15-25 minutes total

Step 3: When Do You Turn the Meat?

Rotate every 4-5 minutes for even cooking on all sides.

Instructions:

1. Sear 4-5 minutes, then rotate 1/3 turn
2. Continue rotating until all sides have grill marks (about 12-15 minutes)
3. Move to indirect heat zone
4. Close lid and finish cooking

Checkpoint: Rotate every 4-5 minutes during direct heat phase

Step 4: How Do You Know When It’s Done?

Pull from grill a few degrees below target since it will continue cooking.

Instructions:

1. Check temperature when moved to indirect heat
2. Remove at 140-145°F
3. Tent with foil and rest 10 minutes

Target Temperature: 145°F after resting

Visual Indicator: Charred exterior with clear grill marks

Method 4: Slow Cooker

The Crock-Pot method requires minimal attention. Set it and forget it. Produces fork-tender meat with flavorful sauce. Best for busy days.

Step 1: How Do You Prepare for Slow Cooking?

Optional searing adds flavor but isn’t required. Liquid prevents drying out.

Instructions:

1. Trim silver skin from tenderloins
2. Season with salt, pepper, and your favorite spices
3. Optional: sear in a hot skillet 2 minutes per side
4. Place in slow cooker with sliced onions underneath
5. Add 1/2 cup broth or liquid

Equipment: Slow cooker (6-8 quart), meat thermometer

Step 2: What Temperature and Time Do You Use?

Low setting produces more tender results than high. Either works.

Instructions:

1. Add sauce or liquid over tenderloin
2. Cover with lid
3. Set to desired heat level

Temperature: Low or High setting

Time: Low: 2-4 hours / High: 1-2.5 hours

Step 3: When Do You Check Progress?

Start checking near the end of cooking time. Opening lid adds 15-20 minutes.

Instructions:

1. Check at minimum time (2 hours on low, 1 hour on high)
2. Insert thermometer into thickest part
3. Continue cooking if below 145°F

Checkpoint: At minimum cook time

Step 4: How Do You Know When It’s Done?

Don’t overcook or the meat will dry out despite the liquid.

Instructions:

1. Remove when internal temperature reaches 145°F
2. Transfer to cutting board
3. Rest 10 minutes before slicing
4. Spoon sauce over sliced meat

Target Temperature: 145°F

Visual Indicator: Tender meat that slices easily

Safety and Quality Indicators

Food Safety

• Internal Temperature: 145°F minimum for whole pork cuts (USDA guideline)
• Rest Time: Allow 3 minutes minimum after reaching temperature
• Pink Pork: Safe to eat when temperature is correct. Pink color doesn’t indicate undercooked meat.
• Thawing: Thaw in refrigerator overnight. Never at room temperature.

Quality Indicators (Done Properly)

• Color: Golden brown exterior with slightly pink center
• Texture: Tender, slices easily with a knife
• Temperature: 145°F throughout the thickest part
• Juices: Run clear when sliced

Signs of Overcooking

• Gray, dry appearance throughout
• Tough, chewy texture
• Internal temperature exceeds 160°F
• Meat shrinks significantly

Serving Suggestions

Portion Size: 4-6 oz per serving (3-4 servings per tenderloin)

Serving Ideas:

• Slice into medallions with a honey glaze drizzled over top
• Serve alongside Costco mashed potatoes and roasted vegetables
• Pair with Costco jasmine rice and steamed broccoli
• Slice thin for pork sandwiches with pickles and mustard

Pairing Recommendations:

• Costco frozen vegetables like green beans or asparagus
• Applesauce or apple slices (classic pairing)
• Sweet potato wedges or roasted potatoes
• A light salad with balsamic dressing

Storage and Reheating

Leftover Storage

• Refrigerate within 2 hours of cooking
• Store in airtight container
• Consume within 3-4 days
• Freeze for up to 3 months in freezer-safe container

Reheating Instructions

• Microwave: 30 seconds at 70% power. Check and repeat until warm. Cover to retain moisture.
• Oven: 325°F for 10-15 minutes. Cover with foil to prevent drying.
• Stovetop: Low heat in a covered pan with a splash of broth. About 5 minutes.
• Target Temperature: Reheat to 165°F for food safety

Troubleshooting Common Issues

Issue: Pork tenderloin is dry and tough

Cause: Overcooked past 160°F internal temperature

Solution: Use a meat thermometer and remove from heat at 145°F. The meat continues cooking during rest.

Issue: Exterior burned but inside undercooked

Cause: Temperature too high or meat was cold when cooking started

Solution: Let meat reach room temperature before cooking. Lower oven to 400°F if browning too fast.

Issue: Meat tastes bland

Cause: Not enough seasoning or no sear

Solution: Season generously with salt 30 minutes before cooking. Always sear for flavor development.

Issue: Silver skin is chewy

Cause: Silver skin was not removed before cooking

Solution: Trim the thin membrane with a sharp knife before seasoning. It won’t break down during cooking.

Product Variations and Related Items

Similar Costco Pork Products

• Costco rack of pork (bone-in, for special occasions)
• Kirkland Signature Pork Loin (larger cut, different cooking times)
• Costco ham (pre-cooked, spiral-sliced)

Pork Loin vs Pork Tenderloin

Pork loin is a larger, thicker cut weighing 3-5 lbs. It has a fat cap and takes much longer to cook (45-60 minutes).

Pork tenderloin is smaller, leaner, and cooks in 15-30 minutes depending on method. They cannot be used interchangeably without adjusting cook times.

Cooking Time Adjustments

Smaller tenderloins (under 1 lb): Reduce cooking time by 3-5 minutes

Larger tenderloins (over 1.5 lbs): Add 5-10 minutes. Always check with thermometer.

Two tenderloins at once: Time stays roughly the same if placed with space between them

{ “@context”: “https://schema.org”, “@type”: “FAQPage”, “mainEntity”: [ { “@type”: “Question”, “name”: “What temperature do you cook Costco pork tenderloin?”, “acceptedAnswer”: {