How to make Sautéed Pork Noisettes from the Tenderloin

Trim off the silver skin that covers the tenderloins.

Cut the tenderloins into slices about 1 inch thick.

Heat oil in a heavy-bottomed sauté pan just large enough to hold the noisettes in a single layer. Add only 2 or 3 noisettes for the first minute.

When you have added all the noisettes, keep the pan over the highest heat until well browned. Turn the noisettes two or three at a time and wait for 30 seconds before turning more.

Take the noisettes out of the pan and pour out the burnt oil. Deglaze the pan with whatever you choose. Here, broth is used.

To give the sauce more body, add a little meat glaze. Simmer the sauce until it is lightly syrupy.

Whisk in butter. Season with salt and pepper.

Spoon the sauce over the noisettes and serve.