I use a small piece of a pork tenderloin. However, I roasted it at 275 for 20 minutes instead of the initial 300 for 30 minutes. Then I raised the temp to 300 for the next rounds. I turned off the oven & left the roast in the closed oven for 15 minutes. This kept the leaner cut from drying out. I did use red food coloring when I made the basting sauce. Perhaps not enough, or perhaps I should have added it in the marinade. Whichever, it didn't affect the flavor. I let it rest for 15-20 minutes before slicing. Very tasty indeed!
