Properly handling and storing meat can reduce the risk of food-borne illness and ensure that your leftovers still taste great when reheated. The USDA advises that pork be cooked to an internal temperature of 160 degrees Fahrenheit in order to kill any bacteria present on the meat. Once the meat has been cooked, store it quickly in shallow-lidded containers to prevent the growth of new bacteria.
Place the cooked pork tenderloin into a shallow container or divide it between two or three containers if necessary. Using shallow containers will help cool the pork faster and prevent the growth of bacteria.
Cover the container tightly with a lid.
Place the pork into the freezer for up to two to three months.
Cut the tenderloin into discs if it is too large for your container.
Cooked pork tenderloin will stay fresh in the refrigerator for approximately three to four days. You can freeze refrigerated pork as long as it is still fresh and safe to eat.
Freeze or refrigerate any cooked pork within two hours or within one hour if the temperature is above 90 degrees Fahrenheit. Bacteria may develop on the pork if it is left out and could cause food poisoning.
Discard any meat with an unpleasant or rotten smell.