It's a 6 pounder and I only need half. I slice up the rest into steaks and freeze them. I've bought those pre-seasoned pork loins before, but find them terribly salty. I like this recipe...Can't say I have ever bought a large beef tenderloin. The only large chunks of meat I regularly cook are pot roasts. But at $88 a loin I probably won't start either. I do regularly cook those pre-seasoned pork tenderloins. Toss the whole package in my sous vide for a couple hours at 140 degrees then finish under the full blast broiler for 10 minutes or so to get a nice crust and get it up to "acceptable" internal temperature.
Pork Tenderlion with Cherry Merlot Sauce
2 lb. pork tenderloin
1 10 oz. jar Polaner All fruit Black Cherry
Merlot (fill empty jar with wine and add to sauce pan)
1 Tbs. Raspberry vinegar
1 Tbs. Rosemary
Put all but pork in saucepan and heat until jam melts. Put Pork in 1 gallon bag and pour in the marinade and let rest for 4 hours or overnight.
Then put in oven at 350* for an hour, boil marinade for at least one minute and use for gravy.