When it comes to preparing a succulent pork tenderloin, one of the most pressing questions that often arises is: how long should I really cook a pork tenderloin to achieve that perfect balance of juiciness and tenderness? Is there a definitive cooking time that all chefs adhere to, or does it vary based on the size and thickness of the cut? Additionally, does the cooking method—be it grilling, roasting, or slow cooking—affect the timing? What about the nuances of internal temperature versus resting time? If I aim for a slightly pink center, how does that impact the overall cooking duration? Could seasoning or marinating the meat influence the necessary cooking time as well? As each of these factors plays a pivotal role, could there be an optimal strategy for ensuring my pork tenderloin is not only cooked thoroughly but also bursting with flavor? How do experts navigate these variables to perfect their pork dishes?