Does pork loin get more tender the longer you cook it?

I'm curious, does pork loin become increasingly tender with prolonged cooking time? I've heard mixed opinions on this matter, so I'm seeking clarification from experts in the culinary field. Some argue that the longer you cook pork loin, the more tender and juicy it becomes, while others contend that overcooking can lead to dryness and a loss of flavor. Could you please explain how cooking time affects the tenderness of pork loin and provide any tips for achieving the perfect balance?