How Long Does Pork Tenderloin Last?
Raw pork tenderloin lasts 3–5 days in the fridge once opened or if tray-packed, and 4–6 months in the freezer. Cooked tenderloin keeps 3–4 days refrigerated.
Pork Tenderloin — raw
shelf life- Cooked: 3–4 days in the fridge
- Thawed: 3–5 days in the fridge
Fridge at 40°F (4°C) or below · freezer at 0°F (−18°C). Freezer times are for best quality; frozen food stays safe longer.
Pork tenderloin is a long, narrow, very lean muscle, usually sold one or two to a vacuum pack, plain or pre-marinated. The factory seal keeps it longer than tray-wrapped pork while unopened, but once the pack is cut it is a fresh whole cut with a few days of fridge life.
How to store pork tenderloin
- Twin packs are common. If you only need one tenderloin, wrap and freeze the second the day you open the pack.
- The vacuum pack can go into the freezer as it is; it is already airtight, which is ideal protection against freezer burn.
- Pre-marinated tenderloins follow the date on the package, not the 3–5 day rule, while sealed. After opening, cook within a couple of days.
- Marinate plain tenderloin in the fridge for no more than a day or so, and boil or discard marinade that touched raw pork.
- Refrigerate leftovers as a whole piece and slice into medallions as needed to keep the lean meat from drying out.
How to tell if pork tenderloin has gone bad
- A puffed-up, gassy vacuum pack, or one that has lost its seal and gone loose in the store.
- A sour or sulfur smell that is still present several minutes after opening and patting the meat dry.
- Slimy surface or gray-green color instead of rosy pink. The thin silverskin membrane is normal, not slime.
- Milky, thick liquid in the pack rather than a small amount of clear pink purge.
Bacteria that cause food poisoning usually do not change the look, smell or taste of food. Go by the time limits first, and the signs above second.
Pork Tenderloin shelf life chart
| State | Fridge | Freezer | Pantry |
|---|---|---|---|
| Raw | 3–5 days | 4–6 months | Not safe |
| A factory vacuum pack can be kept unopened until its use-by date. | |||
| Cooked | 3–4 days | 2–3 months | Not safe |
| Thawed | 3–5 days | Not recommended | Not safe |
| Fridge-thawed only. A single tenderloin thaws in the fridge in about a day. | |||
Not safe = perishable: no more than 2 hours at room temperature (1 hour above 90°F / 32°C). Not recommended = possible, but quality suffers or it serves no purpose.
Frequently asked questions
How long does vacuum-sealed pork tenderloin last unopened?
An unopened factory vacuum pack of pork tenderloin lasts until the use-by or freeze-by date printed on it, often a couple of weeks from packing, as long as it stays at 40°F (4°C) or below. If there is only a sell-by date, cook or freeze it within 3–5 days of purchase.
Is pork tenderloin the same as pork loin for storage?
For storage, yes. Both are whole-muscle cuts that last 3–5 days raw in the fridge and 4–6 months frozen. A loin roast is several times larger, so it takes much longer to thaw, about a day per 4–5 pounds, and leftovers need to be cut down before refrigerating.
Can you freeze pork tenderloin in a marinade?
Yes. Freezing raw tenderloin in its marinade in a freezer bag works well, and it marinates as it thaws in the fridge. Use within 4–6 months. Avoid very acidic marinades for long storage, because citrus or vinegar can turn the surface of this delicate cut mushy.
How long does cooked pork tenderloin last?
Cooked pork tenderloin lasts 3–4 days in the fridge and 2–3 months in the freezer. Refrigerate within 2 hours. Sliced cold tenderloin is good in sandwiches inside that window; otherwise reheat to 165°F (74°C), ideally covered with a little broth.
Related foods
| Food | Fridge | Freezer | Pantry |
|---|---|---|---|
| Pork Chops Raw |
3–5 days | 4–6 months | Not safe |
| Pork Shoulder Raw |
3–5 days | 4–6 months | Not safe |
| Pork Ribs Raw |
3–5 days | 4–6 months | Not safe |
| Ground Pork Raw |
1–2 days | 3–4 months | Not safe |
| Ham Cooked, sliced |
3–5 days | 1–2 months | Not safe |
| Beef Roast Raw |
3–5 days | 4–12 months | Not safe |
Reviewed 2026-09-20. Times follow published USDA FoodKeeper / FSIS, FDA and CDC storage guidance; where sources differ we use the shorter time. How we compile this data.