Small handful of fresh greens, such as watercressto garnish
Olive oil or other salad oil for dressing the greens, to taste
Fresh lemon juice for dressing the greens, to taste
Instructions
Season the tenderloins all over with salt and pepper and allow them to rest, uncovered in the fridge for a couple hours or overnight. Put the two tail ends of the tenderloins together, overlapping them, and secure with a toothpick.
To cook the tenderloins, heat a saute pan or cast iron skillet with a bit of oil until lightly smoking. Add the tenderloins and cook for 2-3 minutes on each side, then allow to rest in a warm place, for 10 minutes per pound, depending on the size of the tenderloins.
Remove the toothpicks and place each tenderloin on a preheated dinner plate.
Meanwhile, dress the greens lightly with oil, lemon juice, salt and pepper, and put a few of them in the open cavity in the middle of each tenderloin, then serve with a side of vegetables and your favorite sauce. My ramp salsa verde is an excellent choice.