Tenderloin/Chasseur II

2 pork tenderloins
Sauce Chasseur
dry, white wine
black pepper
cold butter
Preheat the oven to 400 degrees F.

Remove the excess moisture from pork with paper towels. Heat up a heavy alumium skillet over a medium-high flame. Sear the pork on all sides. Season with salt and pepper. Degrease the pan. Roast the tenderloins in the oven for 10 minutes (or until desired doneness). Remove the pan from the oven and the pork from the pan. De-grease the pan. De-glaze the pan with white wine. Add the Sauce Chasseur. Bring the sauce up to heat. Turn off the heat and "lift" the sauce with 2 Tbl of cold butter.

Slice the tenderloins into medallions. Arrange the medallions on a bed of fat noodles (or rice) and dress the pork and noodles with sauce.