Pork tenderloin and kiwi

"Roasted" is too grandiose a term to use for something that was baked for only ten minutes.

Ten minutes exactly. But starting at room temperature, and that's a crucial distinction. It won't work this well straight from the refrigerator. Then after baking that short a time, seared on four sides in a cast iron grill pan. I'm pretending the tenderloin has 4 sides, and each side gets only about two minutes. Just enough to sear it. And that pan is also a crucial difference because only the built-in ribs of the pan are touching the meat. That's 50% contact with the pan. If I used a regular pan then the searing would be even shorter.  

Then it rests covered in aluminum foil for ten more minutes.

But that was yesterday. Today it is eaten cold.