Size matters: This recipe will not work with a pork loin which is much larger and requires a longer cooking time. By the time the loin cooks, the sauce will burn. If your tenderloins are larger than 1.25 pounds each, you may want to add the sauce during the last 15 to 20 minutes of cooking.
Check the temperature. As always, the best way to tell if your meat is done is to use a meat thermometer. Pork chops should be 140-145ºF!
Don’t overcook. Since pork is a lean meat, it can dry out more easily than other types of meat. Be sure to remove it from the oven as soon as possible after it reaches 140-145°F.
Let it rest. Letting the meat rest for 10 minutes before slicing is the key to juicy pork.
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