I have a two pound pork tenderloin that I want to make soon. My cookbook tells me you can roast it for 1.5-2 hrs at 350 til it reaches the 155 degree mark. Should I go slightly lower temp on the meat? Pork being one of the kinds of meat you have to cook fully I don't want to get sick or anything. The book says take it out before it reaches 160 so it can rest and still cook a bit more, but not to let it get past 160 or it will be dry. It also gives directions to broil it in the oven for only 12 minutes. Which is the better choice? Alternatives?
I would probably make the whole thing as the roll and then let it rest a bit and slice it. Should I just give it a dry rub first or coat it with oil and then rub in some seasonings? Should I marinate it overnight in something? It says on the package it's extra lean. What should I serve with it? I'm thinking pulled pork bbq sandwiches or something. Not sure.