Another good preparation is to slice it about an inch thick, then pound to about 1/4 inch thickness. Season with salt and pepper, and pan sear in olive oil. Use a very hot pan and no more than a minute on each side. Then remove the meat from the skillet, deglaze with a little wine or chicken stock, reduce that, add some sour cream (I always substitute Greek yogurt for sour cream now), and some Hungarian paprika. Put the pork back in just long enough to warm it up. This is great served with egg noodles.