Poached pork tenderloin with butter & dill baby potatoes and roasted beets. After trimming the fat and silverskin off the tenderloin, I cut off the end pieces and one other chunk on the side, leaving a nice, 6-oz piece for poaching.I had made a basil sauce the night before, consisting of basil, garlic and extra virgin olive oil. Like a pesto, minus the pinenuts and Parmesan cheese. I put about a teaspoon of the sauce into a Foodsaver bag, spread it around, then added the pork and sealed it.
I poached the whole bag in a shallow pan of water, 8 minutes on each side.As for the other pieces, I pan roasted them, and finished off with about a tablespoon of butter, which I basted the meat with. When done, I removed them from the pan onto a paper towel and patted off some of the butter, allowing the meat to rest for a few minutes. This was for the kids, and it turned out beautifully.