Here is a great example of a reverse cook using pork tenderloin. The tenderloin is slowly baked to keep it from drying out and getting tough. It is then seared at high heat using an infrared thermometer to monitor pan temp. "Geez, that sounds awfully scientific." Well the thermometers are cheap, and it means you can reproduce this dish time after time without any difficulty. Professional chefs don't do this, they are cooking the same dish over and over, but sometimes they screw up and over or undercook.

If you aren't a pro, you can get as good, or better, results by using technology. You can use exactly the same approach to other meat as well. A key is to get the temp probe tip in the middle of one of the medallions. I put a couple of the pork pieces together and run the probe completely through one piece and into the center of the second piece. This holds the probe securely and gives the most accurate readings.

Jowl with fat removed
1 can chicken broth
2 TBS Fig Jam
1/2 cup port
cartelized onions, mushrooms
Hot sauce or chipotle pepper powder to taste
Salt/pepper to taste

Brown the sliced mushrooms, and onions, and anything else you want to use like carrots, fennel etc. pour in the broth and port. add the pork and smear the top with the jam

Bake at 200 for about 6 hrs uncovered

Cook some pasta and mix it with the braising liquid
Slice and serve

Here is a really good dish that features simple ingredients and perfectly cooked pork. Fast, very easy to reproduce. The sauce has nice deep flavor with some mild smokey heat from the chipotle.

The real key to this dish is perfectly cooked pork tenderloin. Searing in clarified butter produces a delicious brown crust and slow cooking in the oven with a digital thermometer produces moist incredibly tender pork. Be sure to check out the article on cooking meat by temperature