What is that saying? Necessity is the mother of invention? Does that apply to food? Well after last night I think it does! See when you mix a crazy life with zero prep time and a starving family you get this:
Pork Tenderloin Turns Pork Medallion with Wine Plum Sauce in a HURRY! Oh and it is oh so yummy!
Gluten/Wheat Free, Kid Friendly, Dairy Free
Take a Pork Tenderloin (unseasoned/unmarinated, because who has the time?) and cut it into 1 1/4 inch thick rounds. The "tail" of the meat just cut in about a 1 1/2 inch piece. Sprinkle with salt and dried thyme.
On medium-high, heat some olive oil in a pan. Add pork turning to brown both sides. Promptly turn down heat to medium or medium-low. Place 2 cloves of garlic* and a bunch of chopped, dried plums around pork. Add a bit more salt and pour in some of the chardonnay you are drinking. Cook for a few more minutes, flip and cook for a few more.
Serve warm topped with plums and sauce from pan. You can thicken the sauce with some corn or potato starch.
Make it a meal: Serve with potato & cauliflower mash and a side of veggies.
*Use 2 cloves per tenderloin. Lightly crush cloves with the flat side of a knife and divide into 2 pieces.
