I know many folks are cautious about new techniques, but seriously, the juiciest pork tenderloin is done sous vide. It’s how the pros do it these days.
The moisture in the meat isn’t driven out by excessive heat.
http://www.seriouseats.com/2016/07/food-lab-complete-guide-sous-vide-pork-tenderloin.html
Sometimes I just drop the vacuum sealed tenderloin package in the bath. Easy cleanup.
My husband has been wanting to buy a setup and try this. I admit I’ve been worried, but maybe I’ll cave and surprise him at Xmas.