I like both of these recipes. After cooking the meat, you can make gravy with and serve over noodles. The recipes are from the Joy of Cooking

Frenched Pork Tenderloins

Cut crosswise into 3/4 inch slices:

pork tenderloin

Flatten slices slightly with a cleaver. Dredge with seasoned flour (1 cup flour plus 1 tsp salt and 1/4 tsp pepper or 1/2 tsp paprika). Saute in a little butter or vegetable oil until done. Add to the pan juices or gravy: 1/2 tsp grated lemon rind.

Pork Tenderloin with Mushrooms and Olives

Cut 1# pork tenderloin into 1 inch crosswise slices. Pound. Roll in seasoned flour. Saute until golden in 2 Tblsp butter with a sliced onion. Bring 1/2 cup dry white wine to the boiling point. Pour over the meat. Add 1/2# sliced mushrooms. Add 1/8 tsp fresh rosemary or 1/4 tsp crushed coriander seed (optional). Cover the skillet closely. Simmer the rounds until done, about 45 minutes. Add 6 sliced green olives, stuffed with almonds. Add 2 Tblsp lemon juice (optional). Serve garnished with 2 Tblsp chopped parsley.