Pork Tenderloin problems, diagnosed

Check the internal temperature first. Pork tenderloin is a lean, narrow roast with little margin for overcooking, so dryness most often points to cooking past the useful endpoint or letting the thin tail overcook while the thick center catches up. USDA FSIS sets 145°F / 62.8°C plus at least a 3-minute rest as the safe minimum for whole pork roasts. If the tenderloin is already dry, stop cooking and serve thin slices with pan juices or sauce rather than trying to cook it softer.