On 2016-09-09 1:01 PM, Cindy Hamilton wrote:
>
> To me, pork tenderloin has a mild flavor reminiscent of veal. It
> needs only the least seasoning, and cook it no more than medium.
>
> That said, I often soak it in strongly flavored marinades, making use
> of it not for its taste but for its tenderness.
>

It is good as a sort of satay. Cut it into strips and marinade it in soy
sauce with some grated ginger and garlic. It sucks up the flavour
quickly so there is no need to marinate any longer than that. Skewer it
and cook it on the grill and serve with a nippy dipping sauce.