Brine the pork.  If you’ve never brined your pork before, it will change your culinary life!   Brining literally changes the molecular structure of the pork and only takes 20 minutes. You will especially love that it works better than a marinade without having to plan ahead. 2. Sear the pork.  This creates a caramelized crust of flavor that can’t be beat and helps insulate the pork for optimal juiciness.   3.  Don’t overcook the pork.  Pork tenderloin is a lean cut of meat and shouldn’t be cooked above 145 degrees F. 4.  Rest the pork. Let the pork rest for 10-15 minutes before slicing to allow the juices that have been forced to the center of the pork to redistribute evenly throughout the meat.