Instructions

1. Prepare a marinade base that is two parts acid to one part olive oil. Balsamic vinegar, apple cider vinegar and citrus juice are common acids in marinades. You need 1/4 to 1/2 cup of marinade per pound of pork. Season the marinade with salt, garlic, herbs and spices to taste. Sage, rosemary and spices derived from peppers, such as ground peppercorns and paprika, complement pork well.

2. Place the marinade in a resealable plastic bag and add the pork fillets. Place the bag in the refrigerator for at least one hour. A one-hour marinade is sufficient but an overnight or 24-hour marinade will impart more flavor.

3. In an oven-safe skillet, sauté the marinated fillets until they are golden on both sides but not cooked through, approximately two minutes per side. Transfer the pork to a clean plate. Deglaze the skillet with a liquid such as white wine then add the reserved marinade. Simmer the marinade until it reduces by one-third. Return the fillets to the skillet with the marinade then place the skillet in a 450-degree-Fahrenheit oven.

4. Roast the fillets and begin checking their internal temperature after about 10 minutes. Cook the pork until the fillets have an internal temperature of at least 145 F -- the minimum temperature necessary for safe pork, according to the United States Department of Agriculture.

5. Remove the skillet from the oven, cover the pork with aluminum foil and rest the fillets for at least three minutes. Serve them with or without the pan sauce.