What is a good way to cook pork tenderloin?

Dry rub it and grill it over indirect heat! Best way for me to cook it. Use a meat thermometer and when the internal temperature hits 145 DEGREES F., take it off the heat and cover loosely with foil. Let the pork rest for about 10 mins. It will continue cooking off the heat and you will end up with a delicious and juicy pork tenderloin. Hope this helps.

Brine it. It will look like awful - like something that drowned - afterwards but only before it's cooked. I cook mine simply with salt, pepper, garlic and rosemary. Whether it's in the oven or barbequed, I start it very hot to sear the outside, turn the heat down after about 10 minutes and cook until it's done but still pinkish on the inside.

There are a gazillion different kinds of brines but the one I used was the simple one of a little salt, a little brown sugar, water and some spices. Here's the recipe I used. I just happened to hear it on the radio the day before I was planning on cooking a tenderloin so I tried it. I used brown sugar, no Juniper berries because I didn't have any, no anise seed because I didn't have that either. It came out soooo juicy and good tasting! And it browned really nicely - a great change from the gray mass of wet meat it had been:-) Next time, I'm going to use apple juice instead of water.

http://www.melindalee.com/recipes/brined-pork-roas...

This is one of our favorites - right from the internet

Amazing Pork Tenderloin in the Slow Cooker

By: chowsito

"This will melt in your mouth! This pork tenderloin soaks up the yummy juices as it cooks. Make sure to serve up the au jus on the side - its amazing! This recipe is so simple, you will love it!"

This Kitchen Approved Recipe has an average star rating of 4.1 Rate/Review | Read Reviews (1,510)

Prep Time:

15 Min

Cook Time:

4 Hrs

Ready In:

4 Hrs 15 Min

Original Recipe Yield 6 servings

Ingredients

1 (2 pound) pork tenderloin

1 (1 ounce) envelope dry onion soup mix

1 cup water

3/4 cup red wine

3 tablespoons minced garlic

3 tablespoons soy sauce

freshly ground black pepper to taste

Directions

Place pork tenderloin in a slow cooker with the contents of the soup packet. Pour water, wine, and soy sauce over the top, turning the pork to coat. Carefully spread garlic over the pork, leaving as much on top of the roast during cooking as possible. Sprinkle with pepper, cover, and cook on low setting for 4 hours. Serve with cooking liquid on the side as au jus.

http://allrecipes.com/Recipe/Amazing-Por%E2%80%A6

(Change the cook time to 1 hour on HI before you turn it to low for the rest of the time.)

I first pierce the meat all over with a big meat fork. Then, if I have apple cider, I marinate the pork loin in that over night. If I don't have cider, I use apple sauce mixed with balsamic vinegar.

I preheat the oven to 300. I add garlic powder, paprika, and a very small amount of brown sugar to the marinade, boil it for 5 minutes, and baste the pork with it occasionally. I bake the meat as long as it takes to reach 165 - 170 F internal temp. (I don't eat or serve pink pork.)

find a marinade you like, and then cook it on the grill or under the broiler, but somewhat way from the heat source.