Trim the tenderloin of silverskin and fat.

Crush the garlic with the back of a knife.

Place the trimmed tenderloin in a bag along with soy sauce and garlic.

Let the tenderloin marinate in the refrigerator for 1-2 hours.

Take the pork tenderloin out of the refrigerator about 30 minutes before frying so it isn't too cold when cooking.

Heat a pan (or grill), add a dollop of butter, and reduce to medium heat.

Remove the pork tenderloin from the bag, let it drain slightly, and remove any remaining garlic on the tenderloin.

Fry the pork tenderloin on all sides for about 5-7 minutes, depending on its thickness.

The pork tenderloin is done when you can squeeze it and it feels firm, but not hard.

Let the pork tenderloin rest for 5-7 minutes on a cutting board before slicing.

Slice and serve your soy-marinated pork tenderloin with new potatoes and summer vegetables, or with homemade pasta. Let your imagination run wild.