What could be easier?--Parisian Pork Medallions

Parisian Pork Medallions
Mr. Food Every Day’s a Holiday Diabetic Cookbook Copyright 2002

One 1-lb. pork tenderloin, cut into 1-inch thick slices
¼ teaspoon salt
¼ teaspoon black pepper
1 tablespoon vegetable oil
¼ cup half-and-half
1 tablespoon Dijon mustard

1. Place the pork slices between 2 sheets of heavy-duty plastic wrap and, using a meat mallet or rolling pin, flatten to ¼-inch thickness. Season with the salt and pepper.
2. In a large skillet, heat the oil over medium-high heat. Add the pork and cook for about 2 minutes per side, or until browned.
3. Reduce heat to low and add the half-and-half and mustard, stirring until well combined. Serve the pork topped with the sauce.

Makes 4 servings.
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I really love pork tenderloin. Cut into medallions or strips, it cooks so quickly and it's so tender. It's just as versatile as chicken. Yes, it can be a bit expensive but I stock up at Costco and the local grocery store runs a buy one get one free quite often. I do enjoy pork loin but it's not as versatile since it can be tough if not cooked just so. The tenderloin is rather forgiving.

This was just so simple and tasty. Not 'crazy good' but it sure hit the spot.

I checked this cookbook out of the library and it has plenty of good recipes in it. Mr. Food is successful for a reason - his recipes are simple and they're usually delicious. He does use some convenience products but not too many, not in this cookbook anyway.

Blast From The Past: Easy Spicy Apple Sauce Muffins from April 2006. Those muffins were good! Perfect for this time of year.

Question of the Day: Have you made anything particulary 'autumn-ish' lately?