Appears in Cook's Illustrated September/October 1997
Instead of roasting, we found that it was faster and more flavorful to slice, sauté, and then finish with a quick pan sauce.
In search of a great pork tenderloin recipe, we discovered a few ways to add flavor and hold on to moisture while cooking this lean cut. For our final pork tenderloin recipe, we cut the meat into medallions about 1 inch thick, pounded them ...