Instructions

1. Preheat the oven to 400 degrees Fahrenheit. Remove the pork tenders from their packaging and salt them generously. Allow them to sit at room temperature for 20 to 30 minutes. Pat them dry with a paper towel. This extra step ensures that they brown well and cook quickly and evenly.

2. Heat a little oil in a skillet over medium heat. Don't use a non-stick skillet for this job because you actually want bits of pork to stick to the pan.

3. Cook the tenders in the skillet for a few minutes, just until they're golden brown on both sides. Transfer the tenders to an oven-safe skillet or small roasting pan.

4. Slide the pan into the heated oven and bake the tenders for about 6 to 8 minutes, or until a meat thermometer inserted in the tenders registers 145 F. Remove from the oven and let rest.

5. Pour some liquid into the skillet you used to brown the tenders. It could be apple cider, white wine, chicken broth or another deglazing liquid. Heat the liquid to simmering and scrape the bits of meat off the bottom of the pan with a spatula.

6. Simmer the liquid for 8 to 10 minutes, or until it reduces and thickens slightly. Remove it from the heat. At this point, you can add herbs, such as thyme or rosemary, a bit of heavy cream or even some seedless jam. Stir the mixture and serve alongside or on top of your pork.