Sautéed Pork Tenderloin

• 2 pork tenderloins, about 900 grams (about 2 pounds) total
• Coarse salt

Follow steps 2 and 3 in the preceding recipe for Filetto di Maiale to season the tenderloins, and wrap in caulfat, placing 6 of the bay leaves on the tenderloins (3 on each). Cut both tenderloins in half.

Place the remaining 2 bay leaves, the garlic, and oil in a skillet large enough to hold the pork. Place over medium heat and cook until the garlic begins to color. Add the pork,