Pan seared pork tenderloin with baked potato

That looks good. You just cut the tenderloin in chunks and grill it?
Yes, each chunk was around 2.5.3 inches thick.

You can grill these too. Basically this is pork fillet mignon.

I pan seared it to build a crust and cooked it to 138°. Different pieces were done at different times so you must monitor time and temps as cooking these this way.

It was actually quite good. Much lighter than beef and a lot less expensive too.

Flavor was excellent from the pre seasoning. And the pan sauce was very simple and added good flavor to each bite.