What's wrong with this pork loin?

It looks dry. How did you cook it?

The bottom is definitely dry. I ended up cooking it like an hour on 350 covered in foil. I kept cooking it past 160 because it was still so red. I don't think I've ever seen pork do that. Is it normal?

hungryone, it was never frozen. just bought it a couple days ago

IWEI
Prefer my pork on the dry side

Was that loin stuffed? Some sausage cures such as sodium nitrate can make meats appear red. Older source animals also have meats that are darker in color.

If it passes the smell test, IWEI. Yes, it looks overcooked. Eat by temp, not by color. There are a lot of people out there overcooking pork. I was one of them.

thanks a lot!

but I probably meant tenderloin

IMHO, tenderloins need to be cooked hotter and shorter time to 140 max then let rest.
I always wrap them with two strips of thick cut bacon. Today's pork is different than what we had 20 years ago. Need hot and fast and to less temp.
I can't tell what you have there? Is it a loin or tenderloin?

Looks gross whatever it is.

I've had pork loins that there was a clearly defined difference in muscles such that it looked like two different cuts of meat, one much darker than the other. But yours looks unlike anything I've ever seen. The amount of fat just doesn't look right.

As for your temperature reading, I do not think you will get an accurate reading with the probe inserted like you had it. You should have inserted from the perimeter toward the center.