Have you ever pondered the optimal duration for cooking chicken tenderloins in the oven, seeking that perfect balance between flavor and juiciness? What factors should you consider to ensure your delectable dish is neither overcooked nor undercooked? Could the thickness of the tenderloins play a crucial role, thereby necessitating adjustments to your cooking time? Furthermore, how might the temperature setting of your oven influence the cooking process? Is a standard baking temperature sufficient, or would experimentation with higher or lower temps yield better results? Should you also contemplate the use of a meat thermometer as a reliable indicator of doneness? By what method can marinating or seasoning the tenderloins enhance their succulence during the cooking period? And finally, how important is it to allow the meat to rest post-cooking, enabling the juices to redistribute evenly? When considering these questions, what culinary principles should guide your cooking endeavor?