First and most importantly make sure you tenderloin has been cleaned and
free of anything except the meat, NO fat pieces or film.
you should have to worry about the film, that is usually only on the muscle
groups that make up the quarters.
This is important also. Position the loin as though your were slicing up a
cucumber. You want to slice the loin in slices about
the thickness of thick bologna. Allot of people think it's like beef and
want to cut it like thick beef tenderloin. Don't do that.
Now go get .
black pepper
onion salt
garlic salt
Worcestershire sauce (optional)
stick of butter
a beer approximate 42 degrees

Heat a med. size frying pan or skillet to med/high. The next set of event are going to happen sorta quickly, you have to
be ready to cook until the all the meat is cooked. No running around doing other stuff.
Drop a Tbsp of butter in the pan and coat the pan (make sure it is sizzling before you place the thin slices of meat in)
now layer the pan with slices of tender loin. Take the time to lay each peace out flat.
Now apply, (pepper ,generously), onion salt, garlic salt, and a couple splashes of worcestershire. done? flip the meat
apply the above spices to this side. You want to really brown the meat like a grilled cheese sand. This is why
the heat is med, high. Slide the meat around the pan to make there is no sticking an it keep the pan clean of
burning butter and spices, you want that on the meat not on the bottom of the pan. Flip the meat again and brown that side while sliding the meat around. The butter will brown the meat good. Don't burn it but close to it. Now scoop the meat out of the pan and place it on a plate beside the stove. Open the cold beer and take a drink and taste your
cooking. Now repeat the process for the next batch.This can be done on hind quarters as well but all the muscle groups have to be separated and all the fat, slime and tendon material has to be gone Completely! , pure meat only.

Personaly, I like to just sandwich this meat with soft white bread and eat.