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ChasnotRobert
Tenderloin
I'd do both of those steaks in the pan at that weight shouldn't be an issue. Don't season the meat before, you will lose moisture that way. With things like pork skin you salt them to draw out moisture to achieve a crispy skin.
Bring the steak up to room temp -1hr at least. Cook the steak (no seasoning) in a skillet with dripping/oil and some garlic cloves, once the first side has achieved a good colour turn and repeat. A thermometer is going to really help. You want to rest the meat enough - a piece that size could easily rest for 10+ mins.
The rolled leg of pork looks relatively small and so you'll need to balance getting the skin crisp but not over cooking. Prick the skin all over, piercing to the layer of fat, do this methodically all over the more the better really. The lots of salt, leave for an hour and the skin shouldve started to blister. Wipe salt off and then repeat the process, leave for another hour. I'd be tempted to cook it on the slow side (until it reaches 65) and then if the skin isn't crisp finish it in a pan.