Thursdays in the Kitchen on Sunday: Pork Medallions Piccata

Mary’s delightful dinner of fresh-from-the-ground-so-soft-and-smooth-they-don’t-even-need-butter-roasted-with-garden-herbs Yukon Gold potatoes, and pork medallions piccata made with fresh-from-the-garden garlic, snow peas, and lemons. Yum! Please make full recipe requests in the comments below, but here's the quickie guide to the medallions:

Cut the pork tenderloin into 2”-thick rounds. If you want, pound them a bit for even thickness, but not necessary.

Season the meat with salt and pepper, then coat it with flour -- or use an egg/water dip if you want a lot of flour to stick. But flour by itself is fine.

Heat the pan with some olive oil and butter and brown the medallions on both sides until golden. Take care not to overcook them because that will make them very dry.

Serve as is or with sauce.