I love pork tenderloin for its versatility and it is lean. If you need supper in a hurry cut the tenderloin into chunks or thickish slices and in 20 minutes you are good to go. I took fresh sage, rosemary and garlic and chopped them in the food processor, then popped them in a Ziploc bag and added a tbsp. of olive oil and salt and pepper. Then I put the pork chunks in the bag and made sure they were all covered with the herb mixture.
Put 1 tbsp. extra virgin olive oil in a skillet/frying pan and when sizzling add pork mixture and cook until nicely browned and cooked through (about 20 minutes). Remove pork from pan, then deglaze pan with some veg. stock if you want some jus/gravy.
