After years of looking for recipes for pork tenderloin, it’s clear that butterflying and grilling with a rub is most flavorful. But, it dries out. And, winter is here. The moistest tenderest methodology I’ve found is the following:
Cut the loin crosswise into 4-5 chunks, depending on length and size. Between two sheets of cling wrap, pound out the slices, both sides, so that they flatten to a “steak-cut” of about 1/2″. Marinade in a favorite sauce. I like Stonewall Kitchen Teriyaki, Sriracha, Wasabi Ginger, or Maple Chipotle sauces. I also add a little balsamic vinegar. Coat both sides of pork tenderloin “steaks”. Cover and refrigerate for 4 hours or more. When ready to cook, bring to room temperature.
Sauté 2 julienned bell peppers, a chile or jalapeño pepper and/or a sliced onion in a large frying pan in a little olive oil. Push to outer sides of pan. Take pork “steaks” out of marinade, pat dry and sear on both sides. Add 1/4 cup chicken broth and stir to deglaze. Add more fresh sauce over the meat. Cover and simmer for 10-15 minutes until cooked through but still pink. Serve topped with peppers, onions and sauce juices over rice.