Cover tenderloins tightly with aluminum foil. Allow to rest for 10 minutes. Carve in 1/2-inch-thick diagonal slices. The thickest part of the tenderloin will be quite pink (it's just fine!) and the thinnest part will be well done. Season with salt and pepper and serve warm.
We ate the tenderloin with steamed broccoli and baked sweet potatoes (I like mine served with just salt, no butter, no sugar).
*I don't have a pan big enough for the pork tenderloin. so I seared it on the stove top griddle and transferred it to a hot cookie sheet to roast in the oven.