This is great for fattier cuts that are hard to overcook, but leaner meats like pork tenderloin can easily dry out during that initial sear and lose more moisture in the oven.
Once the internal temperature reaches 135 degrees F, let it rest for about 30 minutes to allow the juices to redistribute. Next, crank your oven up to about 500 degrees F.
Finally, let the outside of the pork caramelize for about 10 minutes. To further add flavor and improve texture, you can even season your meat the night before you cook it.