We have used this recipe several times and everybody really likes it. It is also quick to prepare - only takes about 15 minutes from time you start to cook it until it is ready for the table. We usually double the recipe and use two pounds of tenderloin which fits nicely into a 10" cast iron skillet. The cooking time, though, is greater - about 5-6 minutes on each side. After the meat is removed from the skillet, we thicken the sauce using a bit of corn starch mixed with water. We garnish with both (fresh chopped) chives and parsley.

Thank you Beth Grant. You have inspired me. I have never cooked a pork tenderloin. What are the best side dishes to serve with this? Does sauerkraut make sense? How about green vegetables?