I'm going to be honest and tell you that once upon a time I was terrified to make pork tenderloin. But once I finally plucked up my courage and tried it, I've discovered that it can be a cook's best kept secret. Once you find a method that works, it is magic. The pork melts in your mouth, and you can match it up with any one of dozens of wonderful sauces and glazes. This wonderful dish gets WOW reviews from everyone, including me! The ginger orange glaze will have you licking your fingers and hoping for more!
Another trick I just learned. In the past I would wrap the tenderloin in foil after removing from the oven or grill - which works good, or so I thought. But wrapping it tightly in plastic wrap (yup, and it doesn't melt like I feared it would) and letting the meat rest for 20 minutes after removing from the oven kept it more moist and flavorful than you can imagine. The plastic absolutely sealed in more moisture that I could have ever imagined!