[Overtaxed]

Don't think I've ever come across naturally tough tenderloin...of course I have overcooked it before and that makes it kinda chewy! Nowadays I try to cook it just until the juices run clear.

[2Jedismom]

Ok...I have a meat thermometer...I'll check it now and then till it gets to be 170 degrees. THat's what it says for pork.