Fall-off-the-bone-short-ribs recipe

This pork tenderloin is one of those recipes that feels elevated but is actually really simple to pull off. The key is giving the pork a quick brine in a citrusy wheat beer with fresh rosemary, thyme, bay, and fennel, which keeps it incredibly juicy and seasons it all the way through. After that, the tenderloin is sliced into medallions and seared until golden, then brushed with a quick honey, soy, and lemon glaze that adds just the right balance of sweet, bright, and savory. Everything comes together with a silky pan jus made from shallots, white wine, stock, and butter that picks up all those flavorful bits left in the pan.