Howdy, Hounds. I've got a 1-lb pork tenderloin in my fridge and I plan to cook it for dinner tonight. I'm bored with the two preparations I typically use and would love some new ideas. Standard preps for me include: 1) butterfly/salt/sear then quick-roasting in the oven and serving with an herby sauce/salsa or 2) slicing medalions to pan sear then finishing with a quick pan sauce of wine/shallot/dry fruit/butter. Both are good, but I'm eager to try something new. What's your current fave prep?