Pork tenderloin

Pork tenderloins are nice in two ways--they're a good "blank canvass" that are highly flexible for a variety of flavors, and they cook in about 30 minutes. Now, I think if I bought heirloom pork tenderloins, I'd probably get substantially more flavor and the like out of the cut of meat itself. This I would like to do from time to time. But on a day to day basis, these are a cheap grocery store meat for weeknight eating. Tonight, I used a "Bavarian-style" seasoning, along with salt and pepper, to season the cut, before browning and roasting. I used some cherry-balsamic sauce from Zingerman's for added flavor. Brown rice and broccoli rounded out the meal, with a Dr. Heyden Riesling Spatlese. Tasty, easy, good for a weeknight. As blackberries were on sale at the grocery tonight, we shall do a blackberry sauce with the other one. That might call for a pinot noir-bourgogne... or I reckon a riesling should work, too.