No, it's not wrong. It's been known since the late nineteenth century that searing doesn't "seal in juices." See Harold McGee, "On Food and Cooking" (revised edition), p. 161, or follow the online links in my earlier post.
It's an easy enough proposition to test empirically: you roast two pieces of identical sizes, one seared and one not seared, weighing them before and after cooking. If searing really "sealed in juices" and the unseared piece did not, the seared piece would weigh more than the unseared piece, right? But that's not how it turns out. Alton Brown did this very experiment on a "Good Eats" episode.
What would you cite in support of your contention?
Note that I'm not saying that searing is a bad thing. It's a good thing: browning enhances flavor. But it doesn't have a positive effect on juiciness of cooked meat.
The notion that searing a roast "seals in juices" has been proven incorrect by many empirical studies. If anything, a seared roast loses slightly *more* juices than an unseared one, all else being equal.
There's still a good reason to sear meat, whether you do it at the beginning of cooking or at the end: browning enhances flavor. But it doesn't affect juiciness.
Why would you want to roast a tenderloin, or any joint, without searing it. Juices will seep out, taking flavor and taste with them. But ... That aside, about 30 minutes at 375 should be goid. You want 63C (145F) internal temperature for medium rare
Everyone has a different time and temp suggestion. They all work, more or less, but whatever you do, use a meat thermometer. For a relatively small roast, like a tenderloin, an extra 5 minutes can result in an overdone roast.
I always use "The Ultimate Roasting Chart" by the Healthy Butcher. It has never let me down! Should you not want to follow the link below, according to the chart you can sear in the oven at 450 for 7 minutes/lb (no more than 30 minutes in total though, regardless of weight), then drop to 325. The chart indicates 15-18 minutes a lb and an internal temperature of 110 degrees. They also suggest just searing a 3 lb roast for 30 minutes at 450 and letting it rest for 20 minutes, eliminating the cooking altogether. I'd probably go with that method myself if your roast is small. Good luck!
http://www.thehealthybutcher.com/livetoeat/volume23/TheHealthyButchers-UltimateRoastingChart.pdf
Ina Garten has this recipe with times and temps that directs you to follow it exactly. It works! http://www.foodnetwork.com/recipes/ina-garten/fillet-of-beef-recipe.html#
I believe America's Test kitchen has a recipe that roasts the meat without searing but after it's roasted you give it a quick sear to caramelize and color. The reason is to have a nice pink color all the way through instead of a grayish ring surrounding the pink. I've done this many times and it works great! I am a trained chef and you will never get good color without searing.
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It's an easy enough proposition to test empirically: you roast two pieces of identical sizes, one seared and one not seared, weighing them before and after cooking. If searing really "sealed in juices" and the unseared piece did not, the seared piece would weigh more than the unseared piece, right? But that's not how it turns out. Alton Brown did this very experiment on a "Good Eats" episode.
What would you cite in support of your contention?
Note that I'm not saying that searing is a bad thing. It's a good thing: browning enhances flavor. But it doesn't have a positive effect on juiciness of cooked meat.
But that's wrong
There's still a good reason to sear meat, whether you do it at the beginning of cooking or at the end: browning enhances flavor. But it doesn't affect juiciness.
https://www.google.com/search?q=does+searing+meat+seal+in+juices&ie=utf-8&oe=utf-8&aq=t&rls=org.mozilla:en-US:official&client=firefox-a
But ... That aside, about 30 minutes at 375 should be goid. You want 63C (145F) internal temperature for medium rare
http://www.thehealthybutcher.com/livetoeat/volume23/TheHealthyButchers-UltimateRoastingChart.pdf