Pork tenderloin was on sale at a good price so I bought two and had one sliced into slices about an inch thick. I kept one whole because I really like to roast them, but I had one sliced because I have a recipe at home that I wanted to use on them, but now I can't find it (the recipe) anywhere!! So, if any of you have a really simple way of fixing already sliced pork tenderloin, I'd surely like to give it a try!