52. Your Pork Is Dry and Gray

The USDA rules about pork changed more than two years ago—the safe internal temperature dropped from 160° to 145°—which makes all the difference in getting juicy results from a lean, go-to cut like tenderloin. But fess up: It's taken a little psychological adjustment to serve pork that's gently pink. There's still a slight inclination to let it cook just a little longer, a hesitation that can shoot fast-cooking cuts past the right temperature before you know it.

The solution: Insert a thermometer into the thickest part of the tenderloin after the minimum cook time recommended by the recipe. Even better, insert a remote-probe thermometer at the beginning of cooking. Watch for 140° to 145°, and then remove pork from oven. If it reaches the desired temperature in the oven, it will overcook as it rests. Check once more before cutting, and then carve.