"Enhanced" pork--pork that has been injected with water, salt, and sodium phosphate--does not brown well owing to the extra moisture. We prefer natural pork tenderloins that have not been injected. Because two are cooked at once, tenderloins larger than 1 pound apiece will not fit comfortably in a 12-inch skillet. Time permitting, season the tenderloins up to 30 minutes before cooking; the seasonings will better penetrate the meat. The recipe will work in a nonstick or a traditional (not nonstick) skillet. A pan sauce can be made while the tenderloins rest (recipes follow); if you intend to make a sauce, make sure to prepare all of the sauce ingredients before cooking the pork.