Whole pork tenderloin is kept moist by being browned in a pan on top of the stove first, then simmered until done. If your tenderloins weigh more than 8 ounces, adjust the cooking times accordingly. A savory fruit sauce makes a fine accompaniment.
Pat dry:
      2 pork tenderloins (8 to 12 ounces each)
Season with:
      Salt and ground black pepper to taste
Heat in a large skillet over high heat:
      1 1/2 teaspoons unsalted butter
      1 1/2 teaspoons olive oil
Brown well on all sides. Reduce the heat to medium and cook, turning once or twice, until an instant-read thermometer inserted in the thickest part of the meat reads 150° to 155°F, 10 to 15 minutes (the temperature will continue to rise 5° to 10° off the heat). Remove to a plate, cover loosely with aluminum foil, and let stand for 5 to 10 minutes before slicing. If a sauce is desired, pour off all the fat from the skillet. Place over medium-high heat and add:
      Blackberry Sage Sauce or Orange and Ginger Sauce
Bring to a boil, scraping up any browned bits from the bottom. Cook until hot. Slice the meat, spoon the sauce over the tenderloin, and serve.