Ingredients:

•     1 (1-pound) pork tenderloin 
•     2 teaspoons salt 
•     1/2 teaspoon freshly ground black pepper 
•     1 tablespoon olive oil 
•     1 tablespoon unsalted butter 
•     2 garlic cloves, minced 
•     1 cup crumbled corn muffin, or 2 corn toaster cakes, crumbled 
•     1 teaspoon finely chopped fresh sage 
•     Salt and freshly ground black pepper 
•     2 tablespoons Dijon mustard

Preheat oven to 425F. Pat pork dry and sprinkle with salt and pepper. Heat oil in a 10-inch nonstick skillet over high heat until hot but not smoking, then brown pork, turning, about 4 minutes. Transfer to an oiled shallow baking pan.

  Add butter to skillet and cook garlic over moderate heat, stirring, until fragrant, about 30 seconds. Remove pan from heat and stir in crumbs, sage, and salt and pepper, to taste.

  Spread mustard over pork and pat half of seasoned crumbs onto mustard, then sprinkle with remaining seasoned crumbs. Roast in middle of oven until an instant-read thermometer inserted diagonally 2-inches into meat registers 140F, 10 to 15 minutes. (Check after 15 minutes to see if crumbs are getting too dark; if they are, tent loosely with foil.) Transfer to a cutting board, then tent loosely with foil and let stand 10 minutes before slicing.

Ingredients:

•  1 1/2 cups chopped fresh pineapple 
•  1/2 cup chopped sweet onion 
•  2 teaspoons finely chopped fresh serrano chile, including seeds 
•  1 teaspoon chopped thyme 
•  1 teaspoon distilled white vinegar 
•  1 teaspoon coriander seeds 
•  2 (1-inch-thick) boneless pork loin chops 
•  2 tablespoons olive oil 
•  2 tablespoons dark rum

     Toss together pineapple, onion, chile, thyme, vinegar, and 1/4 teaspoon salt. Grind coriander seeds in an electric coffee/spice grinder (or crush with flat side of a knife). Pat pork dry; sprinkle all over with coriander, 3/4 teaspoon salt, and 1/2 teaspoon pepper. Heat oil in a large heavy skillet over medium-high heat until it shimmers, then saute pork, turning once, until well browned and just cooked through but still juicy, 6 to 10 minutes. Transfer pork to plates. Add pineapple mixture and rum to skillet and saute, scraping up brown bits, 1 minute. Serve pork with relish.