In an attempt to have a well done pork tenderloin roast (I usually go for pink in the middle, but I had to please other tastes)I overcooked it. There's a whole beautiful rosemary roasted tenderloin left that I wish we can still enjoy. It's not cardboard dry, but way too dry for my taste.
What can I do with it?
I know that help will come from you, wonderful cooks. Thousand thanks in advance.