One of two dishes with pork tenderloin. I cut "quant. suff." tenderloin into 3/4" slices and brown in unsalted butter. My favorite uses the pork, crystallized ginger, and perhaps some light brown sugar and about a quart of whipping cream (for two tenderloins). I simmer it briskly, reducing the cream by about half. It should be somewhat sweet.
For another I make a sauce with bleu cheese and cream with white pepper and salt, then serve over medium egg noodles. (This one may be something from a ’60s cookbook.)
Neither is heart-friendly!