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 Bring your 1 to 2 inch steaks to room temperature and use a clean cloth to remove excess moisture. 2  Move oven rack 6 inches from heating element. 3  Pre-heat oven and skillet by setting the oven to broiler for 15 to 20 minutes.4  Rub steaks with olive oil, kosher salt and coarsely ground pepper. Move oven rack 6 inches from heating element. 2  Pre-heat oven and skillet by setting the oven to broiler for 15 to 20 minutes. 3  Rub steaks with olive oil, kosher salt and coarsely ground pepper. 4  NOTE: Use any seasonings of your choice.