FWIW, PVD555, you do realize that pork loin and port tenderloin are different cuts? As with all animals, the tenderloins are comparatively small (on a pig they average about a pound to a pound and a quarter), and are the tenderest parts.
Pork loins typically run 9-11 pounds for the whole piece. Most markets divide that into "roasts" running roughly 3-5 pounds.
One way I like making pork tenderloin is to butterfly it, and stuff it with a mixture of sauteed onions and roasted red peppers. Retie it, and sear in a hot pan. Then coat with a peach salsa to make a glaze, and finish in the oven.
I get the salsa in jars from a farm stand in North Carolina. But you can do something similar by cooking down peach nectar until it thickens, and spicing it up to your taste with chopped chilies and other spices.
It's easy to overcook tenderloins, particularly as modern pork has been bred to be less fatty than in the old days.
Pork tenderloin also lends itself to a variation of Veal Oscar, in which you stuff the butterflied tenderloin with a crabmeat mixture.
You can cook the loin whole, or divide it further.
Here's one treatment for a whole loin I learned from the chef at The Forest Retreat, a country inn now defunct. You'll have to play with quantities, because I don't have any:
Governor's Pork The Forest Retreat
1 boneless pork loin
Salt & pepper
Dash ground ginger
Sprinkle roast liberally with the spices.
Toast at 350F about 45 minutes, fat cap up, until the fat and spices are browned and slightly crusty. Lower heat to 300F. Add 1" water to the pan, cover tightly with foil. Let cook until tender, about 20 minutes or so.
Serve with cherry raisin sauce:
3 cups apple juice
1/2 cup golden raisins
1/2 cup dark raisins
1/2 cup dried cherries
2 tbls Kirsh
Cornstarch to thicken
Bring all ingredients except cornstarch and Kirsh to boil. Simmer until fruits puff. Thicken with a cornstarch/Kirsh slurry. Serve warm.
You can divide a pork loin into other cuts. For instance, boneless loin pork chops are, in effect, the loin cut into slices 3/4 to an inch thick. So, one thing to keep in mind, is that a pork loin can be sliced that way and used with any pork chop recipe.
For example, I recently made an adaptation of Rachael Ray's recipe for Bourbo-Mustard Glazed Pork Chops by doing that very thing.
One of my favorite methods of cooking sliced loin, however, is as:
Hazelnut Crusted Stuffed Pork Chops
6 slices pork loin, about 3/4 inch thick
3/4 cup hazelnuts, toasted, skinned, and ground
1/4 cup plain breadcrumbs
1/2 tsp salt
1/2 tsp dried tarragon
Heavy pinch each dried thyme and white pepper
6 garlic cloves
1 small to medium onion
3/4 tsp dried sage leaves
1/2 cup Dijon mustard
2 tbls dry white wine
Cut pockets into chops almost to the point of butterflying them.
Combine nuts, crumbs, tarragon, thyme, salt and pepper in a flat plate.
Mince the garlic, onion, and sage. Then, using the flat of your knife, or a mortar & pestle, crush them to form a paste. Divide into six portions and spread each portion inside the pockets.
Mix the mustard and wine. Coat each chop with the mustard mix and press into the nut mixture, coating thoroughly. Lay in a single layer in a shallow, buttered baking pan.
Bake at 350F for 45 minutes, turning once.
They have taken the oath of the brother in blood, in leavened bread and salt. Rudyard Kipling