Title: 2 pork tenderloins doubly delicious
Headings: 2 pork tenderloins doubly delicious
2 pork tenderloins doubly delicious
Lynne Char Bennett
Pork Tenderloin With Do-Ahead Cream Sauce
Doubled Pork Tenderloin Technique

Content: Follow the technique for doubled pork tenderloin (above) or prepare them individually as follows. Remove the pork from the refrigerator and let sit at least 15 minutes to come to room temperature. Move a rack to the middle and preheat the oven to 400°. Trim and discard the tough silver skin. If the tail end is much thinner than the rest of the tenderloin, turn it under and tie with butcher's string to help the pork cook more evenly. Season to taste with salt and pepper. Add enough oil to lightly cover the bottom of a large-size ovenproof skillet over medium-high heat. When the oil shimmers, carefully add the tenderloins. Sear on all sides except one; wait to turn the meat until it easily releases and moves without sticking when you shake the pan, 2 minutes per side.