While Julie is already missing her daughter, I have a house
full of college bound guests. I live in Hokie Territory, and everything -- mailboxes, cakes at bakeries, shoes, shirts, purses, you name it -- is blooming in the Hokie colors of orange and maroon to welcome the students back to town.
With all the unloading and registration activities, my guests are very busy. So, I kept tonight's dinner very simple, like my protagonist Sophie would, and I have to admit that it was a hit. Easy, and it takes very little time -- what could be better?
Mustard & Pepper Pork Tenderloin Medallions
1 pork tenderloin
salt
pepper
mustard
2 tablespoons olive oil
Cut the pork tenderloin into one inch slices. Shake equal amounts of salt and pepper onto a dinner plate. Coat each side of the pork with mustard, then dip into the salt and pepper mixture.
Heat the olive oil in a skillet. Cook the pork on each side about 3 minutes or until the center is barely pink. Do not overcook!
Serve with a peach mango salsa. One pork tenderloin serves three.
