Pork tenderloin ingredient

All About Pork tenderloin

proteins

Your complete guide to pork tenderloin - discover how to store it properly, identify when it's gone bad, and find the best substitutes for your recipes.

5 storage methods
17 substitutes
3 cooking methods

How Long Does Pork tenderloin Last?

Storage times and freshness tips for pork tenderloin in different conditions.

Safety first: This guide provides general information. When in doubt, throw it out! Trust your senses and err on the side of caution. If something smells, looks, or tastes off, don't consume it.

Raw, Unopened in Refrigerator
3-5 days

Signs of Spoilage

Grayish or greenish discoloration, dullness, strong sour or ammonia-like smell, sticky or slimy surface. Packaging may appear puffed due to gas production.

How to Check

  1. Smell Test: Fresh pork has a very mild, sometimes slightly metallic, smell. Any strong, sour, rotten, or ammonia-like odor is a clear sign of spoilage.

  2. Visual Inspection: Check the color. Fresh pork tenderloin is typically pale pink to grayish-pink. Discoloration to gray, green, or brown, or the presence of dark spots, indicates spoilage.

  3. Touch Test: Press gently. Fresh pork should be firm and slightly moist, but not slimy or sticky. If it feels slimy, tacky, or excessively sticky, it's likely spoiled.

Storage Tips

Store in its original packaging on the lowest shelf of the refrigerator to prevent any potential drips from contaminating other foods. Ensure refrigerator temperature is maintained at or below 40°F (4°C).

Raw, Opened in Refrigerator
1-2 days

Signs of Spoilage

Similar to unopened raw pork, but spoilage may accelerate once exposed to air: grayish discoloration, strong off-odor, sliminess.

How to Check

  1. Smell Test: Any strong, sour, or unpleasant odor indicates spoilage.

  2. Visual Inspection: Look for any dullness, graying, or green spots.

  3. Touch Test: If the surface feels slimy or tacky, it's no longer safe to consume.

Storage Tips

If not cooking immediately, re-wrap the tenderloin tightly in plastic wrap, then aluminum foil, or place it in an airtight container to minimize air exposure. Store on the lowest shelf of the refrigerator.

Raw in Freezer
6-12 months (for best quality)

Signs of Spoilage

While technically safe indefinitely if kept frozen, quality degrades over time. Signs of quality loss include severe freezer burn (large dry, discolored, icy patches). After thawing: strong off-odor, sliminess.

How to Check

  1. Visual Inspection (frozen): Check for excessive freezer burn (white/grayish dry spots). While not unsafe, it indicates quality loss and can lead to dry, tough meat.

  2. Smell Test (after thawing): Thaw safely in the refrigerator. If it has a strong, sour, or putrid odor after thawing, it's spoiled.

  3. Touch Test (after thawing): If it feels slimy or tacky after thawing, discard it.

Storage Tips

For best results, wrap the tenderloin tightly in plastic wrap first, then heavy-duty aluminum foil or freezer paper, or use a vacuum sealer to prevent freezer burn. Label with the date. Thaw slowly in the refrigerator (never at room temperature) before cooking.

Cooked in Refrigerator
3-4 days

Signs of Spoilage

Sour, rancid, or unpleasant odor, slimy texture, visible mold growth, dull or faded color.

How to Check

  1. Smell Test: Any off-odor (sour, yeasty, ammonia-like) is a clear sign of spoilage.

  2. Visual Inspection: Check for mold, discoloration, or any unusual growths. The surface may appear dull or slimy.

  3. Touch Test: If it feels slimy or sticky, it's spoiled.

Storage Tips

Cool cooked pork tenderloin quickly (within 2 hours) and store in shallow, airtight containers to minimize air exposure and bacterial growth. Reheat thoroughly to an internal temperature of 165°F (74°C).

Cooked in Freezer
2-3 months (for best quality)

Signs of Spoilage

Freezer burn (dry, discolored spots), significant ice crystals. After thawing: strong off-odor.

How to Check

  1. Visual Inspection (frozen): Check for freezer burn. While not unsafe, it affects texture and flavor.

  2. Smell Test (after thawing): Thaw safely. If it smells off or rancid, discard.

Storage Tips

Cool completely before freezing. Wrap individual portions tightly in plastic wrap, then foil, or use freezer-safe bags/containers. Label with the date. Thaw in the refrigerator and reheat thoroughly to 165°F (74°C).