I didn't want to hijack this thread again, but since Carol did it for me (tee hee), I'll comment now about the pork tenderloin. It's an extremely lean cut of meat, so definitely needs to be marinated to add some flavor. Forget about the government's suggestion of cooking pork to some ridiculous internal temperature like 170. I cook mine to 135 and let it rest, which increases the temperature to 140. Delicious and tender, and not at all dry.