Pork is one of the most celebrated resources of the Tuscan Cuisine. Nothing gets wasted, everything, is used, somehow.
We roast it, braise it, grill it, we cure it and transform it in many different cold cuts, salami, prosciutti (of different kinds) mortadella, capocollo lonze and many many other kinds. Each family cook it and season it in a different way, every region add the spices and herbes typical of its aroundings.
Sausages in Sicily are flavored with fennel seeds, in Campania and Calabria with Chilli peppers, inSardegna with myrtle etc etc etc..
Everybody cooks it the way they like it better as it is very flavorful and versatile meat.
Here is my favourite recipe with pork tenderloin.
Find entire ones and procede like this:
Brush and massage some Dijon Mustard over the whole piece, you can use a brush, but I do it with my hands.
Then roll the meat on a rub made like this - In a small blender put lot's of rosemary, sage, thyme, tarragon if you like it, marjoram if you have it, half a teaspoon of coarse salt, half a teaspoon of black pepper, 1 clove of garlic (central core removed), and half a teaspoon of fennel pollen.
Pulse util reduced in fine rub- lay te tenderloins on a baking pan and sprinkle them with abundant extra virgin olive oil.
Bake at 375° in the pre-heated oven for 35 min. Pull out and let resting aside, covered with alluminum foil.
Take the baking pan and put it over a medium/low flame with a diffuser, add half a tbsp of butter (unsalted) and when it has melted add half a glass of white wine, let evaporate, add a few tbsp of vegetable broth or similar, low in salt and reduce. You can (if you want, I don't) add half a teaspoon of sifted flour to the juice. Once reduced to a sirupy consistency turn off and keep aside.
When it is time to serve it, pull out the pork, cut slices of half an inch thick, put the eventual juces in a skillet with the sauce you have reduced previously and as soon as it heats up, add the slices and turn them quickly a couple of times.
Serve the pork with oven roasted potatoes with garlic, rosemary and extra virgin olive oil. Use the left over juice to nap the meat.