Learn how to avoid these common mistakes for success every time.
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.