RECIPE:

THE PORK - If you purchased the cut tenderloin, butterfly the slices by using a very sharp knife.  Lay the slice on a clean, anchored, cutting board.  You can place a damp towel or paper towels under your cutting board to prevent slippage if you don't have a rubber mat.  Place one hand on top of the slice of meat and cut the meat horizontally in equal halves without completely cutting through.  Stop cutting at the same distance as the slice is thick. Open the butterfly and proceed with the recipe instructions.  If you have a very thick piece of meat, 1 inch or greater, then follow the same process but slice completely through to make two, 1/2 inch slices. Do not butterfly if slices are less than 1/2 inch thick.  Pork, nowadays, can be slightly pink in the center, but not raw.  The juices still need to run clear.  Be careful not to overcook pork-it can become newspaper or jerky quickly as it is so lean.

SEASONING THE PORK - This recipe is for four servings.  If you are serving only two, then use only HALF of the olive oil, mustard, and thyme. SEARING:The method of searing meat is used to create a browned crust.  Some people think that searing also seals in juices, but many chefs sear in hopes that there will be bits of meat stuck to the pan to create 'fond' which flavors pan sauces.  For successful searing, the pan must be oiled and very hot before placing the prepared meat in the pan, or the meat will stick, similar to meat that sticks to a not-quite-ready barbecue grill.  This is why a heavy pan or cast iron pan works well.  It holds the heat throughout the searing process.  In this recipe, and with recipes that stir fry meat, a tender cut is used since the only cooking the meat will have is usually the searing process.  The pan is ready to sear when it is fully heated and a few drops of water carefully flicked into the oiled pan dance.  If the oil is smoking, do not test with the water.