Just a Little Tender

• Muscles toughen with use, so the tenderest cuts are usually those that support the animal's skeleton rather than the ones it uses to move. Tenderloins, a pair of tiny muscles located on the underside of the animal's ribcage, are the ultimate example of that. They average a pound or less per muscle, providing delicate morsels for two to four people. They have a small amount of surface fat that should be removed, and a thin sheath of gray-white connective tissue called "silverskin." Use the tip of a sharp knife to trim that away, leaving just the delicate tenderloin itself.

Moderate-Temperature Oils

• A whole tenderloin seldom measures more than 2 or 2 1/2 inches in diameter at its thickest point, comparable to a large steak. That's small enough to fry either whole or in two halves, at moderate temperature of roughly 300 to 350 degrees Fahrenheit. Any common cooking oil is suitable in this instance, so use your favorite. Corn oil, soybean oil, regular or mid-oleic sunflower oil and plain old vegetable oil are all valid choices. Cook the tenderloin on all four sides, until it reaches an internal temperature of 145 F when tested with an instant-read thermometer.

High-Temperature Oils

• If you opt instead to cut the tenderloin into medallions, or into strips for stir-frying, you'll need to be a bit more selective with your oil. Those methods require higher-temperature frying, at temperatures of 400 to 450 F, to quickly sear the pork and create a flavorful, browned surface. Avocado oil, safflower oil and extra-light olive oil are among the oils with the highest smoke points, and any of those is a good choice. Others such as peanut oil, grapeseed oil, canola oil and mid- or high-oleic sunflower oil are also suitable, especially for pan-searing, though their maximum usable temperature is slightly lower than those others.

Flavorful Oils

• In a few specific instances, you might opt to use an oil that adds a distinctive flavor to the mild-tasting tenderloins. The most common example is extra-virgin olive oil, which offers flavors ranging from light and fruity to sharp and peppery. It's only suited to frying temperatures of approximately 350 F, depending on the brand, but that's high enough for most purposes. Use it in conjunction with Mediterranean-style herbs and seasonings. If you're stir-frying your tenderloins, add a dash of toasted sesame oil just before serving. The dark oil is used almost as a condiment, adding a nutty and aromatic sesame flavor to the dish.