Learn how to avoid these common mistakes for success every time. By: Story by Ann Taylor Pittman, Tim Cebula, and Cooking Light Staff
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.