Pork is not dry....unless it's over cooked!
I would roast it on a rack in a hot oven...400 to 425....until the internal temp registers1 140 max!..about 15 to 20 minutes.
Or grill the tenderloin....or brown it in an oven safe pan on the stove top and finish in the oven.
Just do not over cook it!

There is a recipe for pork tenderloin that I just posted today on the current WFD thread. Check it out, for the cooking directions.

Nancy

If you're careful not to overcook, you can cook it on the stovetop in a small Dutch oven or heavy covered skillet--although grilled is my favorite way to cook tenderloin.

Thanks! I don't have a working grill right now. I'll proably do it in the oven this time, since I'm unfamiliar with cooking this. How would I find the WFD thread? I did a search for pork tenderloin, but did not see anything posted today.

Hi linnea

Here's the recipe Nancy posted, & a link to the What's For Dinner thread she posted in. Despite your tenderloin being pre-marinated, the cooking method would be the same.

Island Pork Tenderloin (adapted from Gourmet Cookbook)

For spice rub:
2 tsp salt
1/2 tsp pepper
1 tsp cumin
1 tsp chili powder
1 tsp cinnamon
2 pork tenderloins (2 lbs total) trimmed
2 tbsp olive oil

For Glaze:
3/4 cup packed dark brown sugar
2 tbsp finely chopped garlic
1 tbsp Tabasco

Stir the spice rub ingredients together in a small bowl and rub all over the pork.
Heat oil in ovenproof 12-inch heavy skillet over medium high heat.
Brown pork, turning occasionally, about 4-5 minutes total. Remove from heat, but leave pork in skillet.
Stir together brown sugar, garlic and Tabasco in a small bowl. Pat the mixture on top of the pork.
Place skillet in the oven at 350. Roast until thermometer inserted diagonally into the center of each tenderloin registers 140 degrees, about 20 minutes.
Let pork stand in skillet, loosely covered with foil for 10 minutes.

Here is a link that might be useful: What's For Dinner

Here's the thread Nancy was talking about.

Close to the bottom, about 3/4 the way down Nancy (Wizardmn) posted her pics. The first one is showing beautiful croissants, and the tenderloin is the last one of hers.

It looks fantastically delicious!

Here is a link that might be useful: WFD thread

It depends what it's been marinated in. The above recipe may clash horribly. If you're really unsure, you can slice it and pan fry the slices.

Pork Tenderloin is an extremely versatile cut of meat. It is very lean so you must be careful not to overcook it. I would not cook it in any type of slow cooker.

Some ways we like it.

Marinated in honey, soy sauce and garlic and done in the oven or grilled .

Slice , pounded thin , breaded and fried like schnitzel

Cubed, fried and then simmered in a sweet ans sour sauce.

I'm making one for dinner tonight I'm stuffing with cheese and spinach and then grilling.