Sirloin â less tender but more flavorful and is further divided into top and bottom sirloin (the bottom sirloin is less tender) Tenderloin â which is the most tender and contains the filet mignon, tournedos, tenderloin steak, chateaubriand, and roasts for beef Wellington.
1 Place pork loin into oven, turning and basting with pan liquids. 2  Cook until the pork is no longer pink in the center, about 1 hour. 3  An instant-read thermometer inserted into the center should read 145 degrees F (63 degrees C).4  Remove roast to a platter. Rub the meat with the remaining garlic mixture and olive oil. 2  Place pork loin into oven, turning and basting with pan liquids. 3  Cook until the pork is no longer pink in the center, about 1 hour. 4  An instant-read thermometer inserted into the center should read 145 degrees F (63 degrees C).
1 Preheat the oven to 325. 2  Place a large, ovenproof skillet, preferably cast iron, over medium-high heat. 3  Pat the meat dry, and lightly coat it with oil on both sides. 4  Place the meat in the hot pan and sear one side, until nicely browned, 2 to 3 minutes. Place a large, ovenproof skillet, preferably cast iron, over medium-high heat. 2  Pat the meat dry, and lightly coat it with oil on both sides. 3  Place the meat in the hot pan and sear one side, until nicely browned, 2 to 3 minutes. 4  Turn, season with salt and pepper, and sear the second side, about 2 minutes.