[Jamestown1630]

Does it come out ‘juicy’?

My problem with pork is that it comes out dry, and I don’t think it’s that we overcook. It seems that since it began to be advertised as ‘the other white meat’, pork has changed - they seem to be breeding much leaner, less tastier pigs than I recall from childhood...

[MomwithHope]

Yes it is juicy as a pork loin can get. That’s why it only cooks 45 minutes and rests. When I warm up a few slices with a little sauce for a sandwich I microwave just a minute or less it comes out really tender.

[MV=PY]

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.

[Hoffer Rand]

My problem with pork is that it comes out dry, and I don’t think it’s that we overcook.

Have you tried brining the pork at the start of the recipe? A lot of America's Test Kitchen pork recipes start with a brine, regardless of how they're cooking the meat. Hubby likes to add a little liquid smoke to his pork brine, applewood and mesquite are both good.