aem wrote:
> On Dec 22, 11:36 am, Dave Smith
> > wrote:
>> I tried this one on a pork tenderloin last night and it turned out very
>> well. I removed all the connective tissue and bits of fat from the
>> tenderloin and then cut it into medallions about an inch think and
>> seasoned them with salt and pepper. I browned them in butter in a hot
>> pan, turning it down to allow them to cook through without burning the
>> ends. When they were pretty well done I popped them into the oven while
>> I made the sauce.
>>
>> I chopped a small onion and sauteed it in the butter, then added some
>> chopped dried apricots and curry powder, deglazed the pan with a bit of
>> pineapple juice, then added whipping cream, and cooked it down into a
>> nice sauce, put them medallions back into to sop up some sauce.
>>
>> Dang. I had some fresh cilantro in the fridge. If I had remembered to
>> add that it would have been even better.
>
> Sounds excellent. I agree about the cilantro. I have made something
> very similar using garam masala instead of curry powder but I may try
> your idea next time. Pork tenderloin is like a blank canvas, you can
> do so many different things with it. -aem


It is a very versatile cut of meat. You can bread and fry it, butterfly
and stuff it, or marinate and grill. I sometimes cut it into slices and
marinate it in a soya sauce with garlic and ginger and use it for satay.