Cut away the loins and pan fry in a little oil. Cook to your preference but I find them best at rare or just a little beyond. Allow them to rest while you make up a sauce with the remaining oil, now nicely flavoured by the meat, and a good glug of something tasty. Marsala, sherry, port or ginger wine reduced to a syrupy goo will all do the trick. Why not push the boat out and add some cream?