I love pork tenderloin, filet mignon's dirty cousin, one of the leanest cuts of meat available. You can keep it nice and juicy with Mark Bittman's twice-cooked method. Basically, you put the whole thing in a pan with oil or butter and brown the outside. Then you remove it,cut it into medallions, and cook it again -- brilliant. I made this the other day with green beans and red potatoes. I also drank wine and poured candles that night.
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