SEASON

• Heat your oven to 400°F and pat the pork tenderloin dry, then rub it with a mixture of equal parts -- salt, pepper, brown sugar, cumin and paprika (tsp of each) & chili powder to add a little spice, optional; the brown sugar helps the pork get a nice caramelized sear and gives the spice rub a deeper flavor.

SEAR

• Heat a large, heavy ovenproof skillet (cast iron, if preferred) over medium-high heat, swirl in a bit of oil, then sear the tenderloin, turning every 2 minutes or so until it's nicely browned on all sides, for a total of about 7 minutes.

ROAST

• Remove the tenderloin and place on a sheet pan. Place in the preheated oven for about 10 to 15 minutes or until the meat reaches 140°F (or, if you don't have a meat thermometer, until it feels firm and springs back when pressed with your finger and the juices run clear when poked with a knife). 150°F

PAN SAUCE

• Use the brown bits to make a quick sauce. Drain the pan of fat, add 1 cup of red or white wine. Scrape brown bits and reduce wine by half. After reducing, add 3 TB of butter, one tablespoon at a time, whisk to emulsify. Next add salt, fresh ground black pepper. Squeeze juice of half a lemon or less to taste. Top with fresh parsley, optional.

SLICE

• Remove your perfectly-roasted tenderloin to a cutting board and let it sit for at least five minutes before slicing it across the grain into ready-to-eat medallions.

PLATE

• To plate — slice tenderloin and top with sauce and more fresh parsley, if desired.

• Enjoy dipped in soy sauce!