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.