1.   In a large saute pan, cook the pork in batches over high heat until browned on all sides.

2.   Cook pork in hot oil until golden on both sides and transfer to an ovenproof platter.

3.   Corned pork can be cooked in the same way as corned beef, simmered in water for about three hours.

4.   Having extra prunes might encourage you to cook pork more often, and without disappointment.

5.   If cooked until gray throughout, as most of our mothers cooked all pork, the tenderloin resembles nothing so much as compressed sawdust.

6.   Some professional cooks here and abroad cook pork less than that.

7.   The pork is cooked when it is pink in the middle and browned on the outside.

8.   The sherry is added in time to be absorbed by the onions and to finish cooking the pork, so that its flavor permeates both.