
Pork Tenderloin
Pork tenderloin is one of the best cuts from the pig, and unlike pork shoulder, you can cook it extremely quickly. Last time I cooked it, I cut it into 1/2 inch medalions, salted and peppered them, and fried them in butter over medium-high heat for only 2-3 minutes each side. After taking them out of the pan I made a pan gravy by adding some rosemary and shallots and turning down the heat. After a minute or two, I added some homemade chicken stock and orange zest, and let it simmer on low. Finally, I made a roux in a seperate pan, and added the stock mixture into it to cook a few more minutes.
Here are some good resources on Pork Tenderloin:
Tips on cooking pork tenderloin in a variety of methods
Pork Tenderloin with Parmesan Wine Crust recipe
Pork Tenderloin with Seasoned Rub
Breaded Pork Tenderloin Sandwich
Twice Cooked Pork Tenderloin
