You know, I remember growing up and hearing my mom tell me that pork needed to be cooked throughly so you won't get trichinosis. Well, I think there were a couple of generations that prepared pork to the point it would chew like a hockey puck it was cooked so long. Today, pork is raised differently and there hasn't been many cases of this illness for a quite a while. If you go to the CDC's website, they will tell you to cook pork to 145 degrees and you're good! 
Pork is a very lean meat, so I recommend brining as discussed in an earlier post. This will really help keep your pork moist when cooking it, but if you take that meat to 250 degrees...not even brining can help! USE A MEAT THERMOMETER! I prefer the instant digital read versions for grilling and a probed version when cooking meat in the oven. You can set your thermometer to alert you when your food gets to the right temp, and take it out before it's ruined. I recommend these devices highly when cooking pork as the leanness of the product has little forgiveness if it's overdone.
I grilled these tenderloins the other evening after brining them for about three hours. I took them to 145 degrees then brought them in and let them rest for 5-10 min. Yes, you may see a bit of pink, but it's fine...I promise...and the juiciness of the product was perfect.
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