It is true that 350°F is a very common setting. However, when cooking only meat, their's one golden rule in contempory cooking; the lower the heat, the more tender!
Cooking porkloin at 300°F will produce the tenderest meat ever. Timing is always an issue. How long does it need to be in the oven?
Ikea has this wonderfull inner temperature controller at ... less than 8 euro or something. Simply stick the needle in the meat, lead the cable outside the oven to the device, put it on your countertop and set the inner temperature you wish. The needle measures only at the very tip of it. Works absolutely perfect! You get a soundsignal when the meat reaches the chosen temperature.
Without the cable, the device is just a very usefull timer. I'm sure there are many more similar of these around, but not at that price.
Oh yeah, I feel your question popping up; what inner temperature to look for?
Sorry, these are in Celcius, so you gonna need to check for Fahrenheit;
Nearly all meat inner temperature to look for (beef, lamb, pork), chicken and poultry go for around 70°C;
- rare at 49°C
- medium at 56°C
- Medium well at 65°C
- Well done at 71°C
So, no more excuses for overcooked/undercooked meat!