Thanks people, glad you like it. Here's some personal observations:
1. Everybody's oven is a little different. Learn where yours cooks best. I cooked these on 375, closed foil for about 25 minutes, then opened and basted every 5 minutes for another 25 minutes. Used the digital thermometer and got it to 145, in three places along the length of it.
2. When cuts of meat taper a lot, the ends will tend to get over done, so I usually fold them over closed to keep about the same size. When doing several roasts together, don't have them touching, or the meat will be undercooked where they touch.
3. Stuffing the inside of any rolled meats will usually increase the cooking time about 20% longer.
4. If you like stuffing them with rice or breading, they will get dry. I like to make up some soft garlic butter, or cilantro butter for Mexican flavor, and coat the inside of the meat. Also holds all the grains of rice in place when rolling up.
5. Always let them rest, to re-absorb some of the juice back into the meat. I do 5 minutes for pork, but will go as long as 30 minutes for prime rib and an hour for brisket.
I find that pork tenderloin and pork loin to be really different as far as texture, tenderness, and time to cook. Like to cook them both to 145-150 degrees, but secret is to always keep them moist. You can put sauces or gravy on dry meat, but its like putting make-up on the pig. Pretty, but still not great.