For an impressive entree that goes together with ease, you must try my Mom’s tenderloin. Sauteed veggies keep the bread stuffing moist, and the pork is chicken tenderloin flavorful. In a small skillet, saute celery and onion in butter until tender.
In a large skillet, brown pork in oil on all sides over medium-high heat. Place on a rack in a shallow roasting pan. Let meat stand for 5 minutes before slicing. I like to vary it occasionally by using lemon-pepper or garlic-seasoned tenderloin for added flavor. In a large skillet, brown pork in oil on all sides.
