However, I freeze the pork and add it to the hot skillet still frozen. I know, sounds crazy, but you reduce the heat to medium low, and cover with a lid. Takes a bit longer but it actually helps cook the pork all the way through and leave it juicy at the same time.
If I am going to do a whole pork loin, I take my injector and mix up my "mess" and inject it before putting it on the grill or in the oven.
1 cup white wine any
oil from two cloves of pressed garlic
1/4 of a small onion - pureed
two tablespoons of olive oil...you can use vegetable oil, canola, etc.
two pinches of paprika
Blend it all together and load the injector. Shoot liquid about 1 1/2 inches apart on one side, then roll and use up what's left on the other side.
Follow regular baking temperature and instructions..usually 20 min/lb, and baste with white wine and olive oil mixture...to which I usually add a bit of basil and oregano.
When done, remove the whole tenderloin and let cool for five minutes, then serve each plate as you slice it. If you are up to it...try just a tiny bit of honey mustard dressing lightly spread on the meat. As they say in French restaurants...magnifique!!!
Damn..I'm starting to salivate.