I don't do a lot of pork tenderloin, primarily because there are more flavorful cuts. You just can't go wrong with pork shoulder for flavor and value, but you do need many hours to make carnitas, pulled pork and especially smoked shoulder.

I do use tenderloin when I make jerk and it turns out pretty decent, marinating overnight in the fridge. And while I really enjoy Wiener Schnitzel, veal prices are outrageous out here on the left coast, so I make pork schnitzel instead, at about 30% of the cost and 85% of the flavor. Instead of slicing into medallions and then pounding, which never gets thin enough for me, I halve a semi frozen tenderloin, and then cut into 3 or 4 slices tip-to-tip, and these cuts will pound out nicely.