It should never be overcooked. A fast and easy way to prepare this cut is with mango atchar. Brown the loin in a hot pan with butter and peanut oil. When browned add enough mango atchar to cover the loin and cook until the atchar softens, rolling the loin in the atchar while cooking. Once the atchar is soft, remove the loin and slice across the grain into medallions roughly 2cm wide. They should still be very rare in the centre. Reheat the atchar sauce in the pan and flash fry the medallions, thirty seconds or less per side. Serve immediately on hot plates with the atchar sauce, fresh mango slices, baby vegetables and a powerful red wine.
