Heat a large, heavy oven - proof skillet (preferably cast iron) over medium - high heat,
swirl in a bit of oil, then sear the tenderloin, turning every 2 minutes or so until it's nicely browned on all sides, for a total of about 7 minutes.
I started the No Starch eating approach
in November 2016 and am limited even more by specific «safe» foods that also cause me inflammation so I eat mainly avocados, sauerkraut, inner eco coconut kefir, macadamia nuts, walnuts, coconut wraps, Barlean's key lime
swirl fish
oil (as a dessert) some lamb, beef, a
bit of chicken occasionally and some veggies.