Andy wrote:

>
>
> I've done fresh pork chops many times. Fresh pork next time, promise! I
> was watching a show on the Travel Channel called Epicurious. Michael
> Lomonico and Barbara Alvarez (chef and sidekick) and he did a pork
> tenderloin and it looked so easy. That's what drove me to pick one up.

I like pork tenderloin because it is so versatile. You can:

- slice it, pound it out, dip it in egg and breadcrumbs and fry it
- butterfly it, pound it out fill it with a bread stuffing and bake it
- cut it into medallions, fry them and then make up any of dozens of
different sauces
.... especially good with curry and chopped dried apricots.
- butterfly it, marinate it in lemon juice and olive oil with a variety of
herbs ( oregano and garlic) and grill it.
- cut it into thin strips, marinate in soy sauce (with garlic and ginger) ,
skewer it and do it on a grill with something like a hot peanut dipping sauce

- smear it with mustard, brown sugar and whatever glaze and bake it whole