Might I make a suggestion?
Pork tenderloin is very lean and doesn’t generally like long and slow. It tends to dry out and get a bit mealy. Next time just pull it out of the fridge, let it come up to room temp, pat dry, season, oil, then either pan sear and finish in the oven or just broil.
In theory it should be safe to cook to medium (145°f) but I don’t know that I trust food inspection under this regime enough to do that.





Free weights. Especially something with changeable plates and a bench. Take up the same space as a machine but allow a higher range of exercises.