|Pork tenderloin||2 Pound, cut in 1-inch cubes (trimmed)|
Pour oil into fondue cooker to no more than 1/2 capacity or to depth of 2 inches.
Heat over range to 425Â°.
Add 1 teaspoon salt.
Transfer cooker to fondue burner.
Have pork at room temperature.
Spear meat with fondue fork; fry in hot oil for 2 to 3 minutes.
Transfer to dinner fork; dip in sauce.