Abstract:Meat is often stir-fried to reach the desired doneness. Precooked food is cooked to varying degrees of doneness depending on the center temperature （40-85 ℃） and then reheated until they are ready to be served. Pork tenderloin was stir-fried to reach low，medium，and high doneness in the first stage and then reheated by stir frying in the second stage to reach the serving doneness. The quality characteristics of the reheated pork precooked to different degrees of doneness were determined. The results showed that the yield and moisture content of pork decreased （P＜0.05） after reheating as the precooked doneness increased. The pork precooked to low doneness had the highest yield and moisture content（84.18% and 57.21%，respectively） after reheating. The pork after reheating showed decreased?L* value，increased?a* and?b* values，a browning color，and enhanced shear force，hardness，and chewiness. The pork precooked to low doneness had the lowest hardness （4 808.35 g） and chewiness （3 634.82） after reheating，which indicated that pork precooked to low doneness in the first stage was favorable for retaining the juiciness，tenderness，and color after reheating in the second stage. The electronic nose effectively distinguished the doneness of pork，and higher doneness in the first stage corresponded to stronger oxidation of fat. The pork precooked to high doneness in the first stage showcased increased gap size in muscle fiber contraction and intensified damage of the tissue structure after reheating in the second stage. Therefore，it is suggested that pork should be stir-fried to low doneness in precooking.