Time for a rant about brining. If you have not tried it with pork (any pork, all pork) you are missing out on a valuable technique for flavorful and tender meat. If you insist on cooking your pork until there is no trace of pink in it, go somewhere else now - this post is not for you.
Brine for one pork tenderloin: 2 cups water, 2 tbsp kosher salt, 1 tbsp sugar; refrigerate for 4-6 hours; rinse well, dry and slice into the little gems you see above.
Saute in butter and olive oil (add some pepper and maybe paprika) for 3-4 minutes per side. The center should still be pink. It won't hurt you. If you need proof, send $20 to my PayPal account (id provided upon request).
