Orange Braised Pork Loin

For my first attempt at braising, I tried this recipe.  I used my cast iron dutch oven, because it has a lot less volume than the non-stick one I got for Christmas, so I figured that would provide better liquid-to-meat contact.  It came out well, and turned out to go well with leftover potato glue.  One thing that I noticed, though, was that it dried out pretty quickly once sliced.  Fortunately, the sauce corrected that problem pretty well.  I tried to use my digital thermometer to tell when it was done, but it never read above 111 degrees.  The meat definitely cooked, so I'm not sure if there was a problem with the thermometer, or if there was some other cause.  I didn't think to check with an instant-read thermometer.  Next time, I'll have to do that.