Preparation > Dry-rubbed, pan-seared, and cut on a bias, like    a tenderloin > Pork brochettes cut from raw, seasoned, and then    cooked on skewers or stir-fried Menu Ideas > Prosciutto-wrapped Tuscan-style tender with pesto    and mushroom risotto > Japanese seven-spice rubbed tender with steamed    vegetables in red miso > Petite Tender brochettes with wild grain pilaf and    cipolline onions